HAKUNA MATATA - A small cake with a strong tropical flavor! Take a bite and seem to come to a tropical island, back in the summer. The sourness of passion fruit and green mang, just a little bit of aroma of rich coconut mousse, the tropical flavor is particularly harmonious. Coupled with the subtle scent of passion fruit cream, it gives the dessert a strong character. Absolutely like Lamando Lingdu has both value and strength! Fangzi can make 6 pieces of hemispherical cake with a diameter of 7cm. The main production process: making Biscuit> making coconut mousse> making passion fruit cream> making passion fruit mango noodles. Three fat feel that if you feel that the original side is more troublesome, then each step can be used separately, it is very simple and delicious, you can use it in different ways. <It is recommended to see the whole recipe and start again! >
<begin-making the bottom of the biscuit> The oven is preheated at 190 degrees. Put the protein into the mixing bowl and use an electric egg beater to send the sugar to the mixture. Pay attention to the timing of putting sugar, too early to put in the weight, and too late to put it will be uneven. A thick, shiny arsenic is continuously emitted.
Add the egg yolk and gently stir with the egg, without stirring until completely uniform.
Mix the low-gluten flour with the hazelnut powder and sieve. Then add the chopped walnuts and mix well. Add in the egg paste together. Rotate the mixing bowl while stirring with a wide range of rubber squeegees. The degree to which the mixing knife does not see the powder is completed. It doesn't matter if the protein cream is not even, so be careful not to over-mix.
Spread the batter into a sheet with a spatula on baking paper and bake in a 190-degree oven for 10 minutes to color.
After baking, the baked paper is peeled off.
Cut 6 pieces of cake pieces (made as a bottom) with a cup or die having a diameter of 7 cm or less, and cut out 6 pieces of cake pieces (with a sandwich) with a cup or die having a diameter of 2-3 cm. Large cake pieces can be sealed and stored for future use. <end-making biscuit bottom>
<begin-making coconut mousse> Preparation: Gelatine is soaked in cold water, the microwave is melted; Mix coconut milk, sugar and milk, stir well until the sugar melts smoothly and try not to bubble. Pour a portion into a gelatin which is softened with water and then dissolved in a microwave oven. Stir well, then pour it back into the coconut paste and mix well. Stir the pot with ice water and stir for a slight thick feeling.
Put the whipped cream distributed to eight distributions in 2 portions and mix well.
Pour half of the coconut mousse in the mold (I use two spoons in each mold of the cutipol dinner spoon), cover the whole hemisphere with the back of the spoon with the spoon back, the whole is concave, so that it is not easy to produce between the molds after refrigerating. Air bubbles are placed in the freezer for 10-15 minutes to solidify. <end-making coconut mousse>
<begin-making passion fruit butter and assembling> All the materials other than butter are placed in a mixing bowl, stirred with a whisker by means of water-heating, and heated to a consistency attached to the egg beater (with a microwave oven) Heating for five seconds and five seconds, each time you take it out and stir it, you can also achieve the effect in the figure). Water-based heating means boiling a small pot of water on the fire, placing the mixing bowl on top, not touching the boiling water, continuing to stir the mixing bowl with steam, and continuously stirring with the egg.
Stir in the butter, dissolve the butter with the remaining temperature, sift through the refrigerator and let it cool.
Remove the solidified coconut mousse, pour a spoonful of cooled passion fruit cream into each concave shape, and then cover a small piece of cake on top, freeze for 10-15 minutes to solidify. The passion fruit cream will be left over, and the rest will be placed in the silk ribbon, sealed and kept in the refrigerator for later use.
After solidification, remove the remaining mousse solution to the full mold, and chill for more than 4 hours or overnight. <end-making passion fruit cream and assembly>
<begin-release and making passion fruit mango noodles> Before the mold release, the solidified mousse and the mold are placed in a freezer for about 1 hour to freeze hard. Then push the silicone mold, use its softness to push the frozen hard mousse, and into a complete hemisphere mousse. Refrigerate and spare after demoulding.
Mango diced juice extract, passion fruit juice,
Mix the two, add the fine sugar, microwave to the melting of the fine sugar (I heated it three times in 30 seconds), add the soft gelatin tablets while hot, melt it with the residual temperature, sit on ice and keep stirring until Micro thick, micro-walled. The consistency of this cooling is very important. If it is too thin, the face is too thin and the color is not saturated enough. If it is too thick, it will agglomerate and it should be mastered.
After the proper consistency, take a mousse on the grill and take a baking tray underneath. Don't hesitate to slow down. Allow to stand for tens of seconds and remove excess liquid from the bottom. The noodles caught on the baking tray can continue to be recycled.
Squeeze a little passion fruit cream on the big cake piece, put the topped hemisphere mousse up, decorate the pistachio at the bottom, and finally put the girl fruit, squeeze the passion fruit cream and serve. <end-release and making passion fruit mango noodles>
In the mirror, I used a green mango 200g, juice juice after the juice residue 140g; passion fruit used 2, filtered juice 50g.