Mango mousse cake
I made a mango mousse cake that's soft and cool like ice cream
6 serving
Within 999 minutes
밀키
Ingredients
  • Cream cheese
    50g
  • Sugar
    30g
  • whipped cream
    100g
  • Mango jam
    1cup
  • lemon juice
    1T
  • a cake sheet
    1piece
  • gelatin
    4g
Cooking Steps
STEP 1/5
Add sugar to cream cheese and gently beat
STEP 2/5
Add 3 tablespoons of mango puree and mix with lemon juice and gelatin soaked in cold water
STEP 3/5
In another bowl, add the whipped cream, about 70% whipped, little by little, and mix until the bubbles die
STEP 4/5
After putting the mango cream in the squeeze bag, put the mango mousse in the mold first, and put the mango cream-mango puree-sheet in the order of sheet. It's prettier and easier to separate from the mold
STEP 5/5
Fill a silicone mold about two-thirds, put a spoonful of mango puree, cover the cake sheet cut into the mold, press the cake sheet slightly, organize the sticking cream, and cover it with wrap and freeze it in the freezer for more than a dayWhen removing from the mold, you have to press the mold as soon as you take it out of the refrigerator to make the flower shape clear and pretty
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