Recipe: Passion fruit mango yoghurt mousse

Home Cooking Recipe: Passion fruit mango yoghurt mousse

Notes:

The first time I ate this cake was a dessert shop in Chengdu. I personally liked this combination, so I came back and tried to do it myself. The outermost layer of mousse chose to use yogurt mousse, which is lighter. Super suitable for summer ~ I have done this for a friend recently. It can be said that the rate of praise is 100%. Hahahaha also won the favor of the king. This can be used to make a semi-circular mold with a diameter of 8 cm. If you want to make a six-inch birthday cake, you can double the passion fruit jelly and mango mousse, and the sandwich is made with a five-inch cake. The yogurt mousse does not change. Cover image by FLORAL PHILO

Ingredients:

Steps:

  1. Home Cooking Recipe: Ingredients Passion Fruit Jelly Part: Passion Fruit Puree 50g Fine Sugar Sugar 15g Gelitine 2.5g Half Chip Mango Mousse Part: Medium Size Mango One (about 80g) Light Cream 80g Fine Sugar 10g (According to Mango Sweetness Self-adjusting) Gelatine 2.5g yogurt mousse part: yogurt (sugar) 180g lemon juice 10g whipped cream 100g fine sugar 10g gelatin 7g egg sponge part: egg yolk 1 egg white 1 low-gluten flour 25 Gram sugar 25 g

    Ingredients Passion Fruit Jelly Part: Passion Fruit Puree 50g Fine Sugar Sugar 15g Gelitine 2.5g Half Chip Mango Mousse Part: Medium Size Mango One (about 80g) Light Cream 80g Fine Sugar 10g (According to Mango Sweetness Self-adjusting) Gelatine 2.5g yogurt mousse part: yogurt (sugar) 180g lemon juice 10g whipped cream 100g fine sugar 10g gelatin 7g egg sponge part: egg yolk 1 egg white 1 low-gluten flour 25 Gram sugar 25 g

  2. Home Cooking Recipe: The gelatin water that needs to be used in each part is soaked in ice water for use.

    The gelatin water that needs to be used in each part is soaked in ice water for use.

  3. Home Cooking Recipe: First make a split egg sponge cake preheat oven. Set to 200 degree stereo baking, 7 minutes. The protein egg yolk is separated, and 25 g of fine granulated sugar is added in three times in the protein to fully foam, and the protein is stereoscopic and shiny.

    First make a split egg sponge cake preheat oven. Set to 200 degree stereo baking, 7 minutes. The protein egg yolk is separated, and 25 g of fine granulated sugar is added in three times in the protein to fully foam, and the protein is stereoscopic and shiny.

  4. Home Cooking Recipe: The egg yolk is added to the protein of step 7 and stirred well. Sift the low-gluten flour, pour the batter from the bottom of the basin with a plastic spatula, and mix thoroughly by cutting.

    The egg yolk is added to the protein of step 7 and stirred well. Sift the low-gluten flour, pour the batter from the bottom of the basin with a plastic spatula, and mix thoroughly by cutting.

  5. Home Cooking Recipe: Cut a small mouth into the round flower mouth. The cake paste was placed in a crepe flower bag, and a number of circles having a diameter of about 7 cm were extruded on a baking sheet covered with baking paper. About four laps. Place the baking tray in the preheated oven and press the start button to bake the cake. After the cake is baked, take out the baking tray and let it cool.

    Cut a small mouth into the round flower mouth. The cake paste was placed in a crepe flower bag, and a number of circles having a diameter of about 7 cm were extruded on a baking sheet covered with baking paper. About four laps. Place the baking tray in the preheated oven and press the start button to bake the cake. After the cake is baked, take out the baking tray and let it cool.

  6. Home Cooking Recipe: Then make a passion fruit mango flavoring sandwich. Heat the passion fruit puree to near boiling, add the fine sugar to stir to dissolve, and then add the soft gelatin to stir evenly. Pour the mixture into the Muffin mold and place it in the freezer compartment for free.

    Then make a passion fruit mango flavoring sandwich. Heat the passion fruit puree to near boiling, add the fine sugar to stir to dissolve, and then add the soft gelatin to stir evenly. Pour the mixture into the Muffin mold and place it in the freezer compartment for free.

  7. Home Cooking Recipe: Mango diced, add fine sugar, crushed with a cooking stick, put it on the stove and heat it to near boiling, add the soft gelatin and mix well.

    Mango diced, add fine sugar, crushed with a cooking stick, put it on the stove and heat it to near boiling, add the soft gelatin and mix well.

  8. Home Cooking Recipe: After the whipped cream is whipped to 7 with the eggbeater, the whipped cream is added to the mango puree of the step 3 in three portions and stirred well.

    After the whipped cream is whipped to 7 with the eggbeater, the whipped cream is added to the mango puree of the step 3 in three portions and stirred well.

  9. Home Cooking Recipe: Put the mixture into the piping bag and take out the muffin mold in the refrigerator. At this time, the passion fruit jelly should have solidified. If it does not solidify, continue to freeze for about ten minutes. After solidification, the mango mousse is squeezed into the mold separately, and the freezer is kept frozen for use.

    Put the mixture into the piping bag and take out the muffin mold in the refrigerator. At this time, the passion fruit jelly should have solidified. If it does not solidify, continue to freeze for about ten minutes. After solidification, the mango mousse is squeezed into the mold separately, and the freezer is kept frozen for use.

  10. Home Cooking Recipe: Finally make yogurt mousse. Melt 7 g of gelatin in water, add to the yogurt, and mix well.

    Finally make yogurt mousse. Melt 7 g of gelatin in water, add to the yogurt, and mix well.

  11. Home Cooking Recipe: Add 10 grams of sugar to the whipped cream and whipped until 7 to distribute the egg beater.

    Add 10 grams of sugar to the whipped cream and whipped until 7 to distribute the egg beater.

  12. Home Cooking Recipe: Mix the whipped cream and yoghurt evenly, put them into the squid bag and squeeze them into the mold. Each squeeze is 3 points full.

    Mix the whipped cream and yoghurt evenly, put them into the squid bag and squeeze them into the mold. Each squeeze is 3 points full.

  13. Home Cooking Recipe: At this time, take out the frozen hard passion fruit mango mousse from the refrigerator (freeze for about 40 minutes, be sure to freeze hard, otherwise it is not easy to demould), open the silicone mold and take out the mousse.

    At this time, take out the frozen hard passion fruit mango mousse from the refrigerator (freeze for about 40 minutes, be sure to freeze hard, otherwise it is not easy to demould), open the silicone mold and take out the mousse.

  14. Home Cooking Recipe: Put the mango mousse in the mold and squeeze the vacant circle around the yogurt mousse.

    Put the mango mousse in the mold and squeeze the vacant circle around the yogurt mousse.

  15. Home Cooking Recipe: Cover the cooled cake piece with yogurt mousse. Put it in the freezer of the refrigerator for more than 2 hours to ensure that the whole mousse is completely frozen and easy to demould. Mousse can be demolished after freezing.

    Cover the cooled cake piece with yogurt mousse. Put it in the freezer of the refrigerator for more than 2 hours to ensure that the whole mousse is completely frozen and easy to demould. Mousse can be demolished after freezing.

  16. Children's Day is decorated as a stupid panda is also good ~

  17. If you want to make a six-inch birthday cake, you can double the passion fruit jelly and mango mousse, and the sandwich is made with a five-inch cake. The yogurt mousse does not change.

Tips:

Yogurt I use the commercially available sugary yogurt. If you use homemade yogurt, you can add some sugar as appropriate.


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