Annie's Garden

家裡一直有盒mango puree不知如何處理, 因為只餘下100g, 因此放在雪櫃很久...

在blogger中看到一個相關食譜, 經過上次弄的mousse cake失敗後, 我對mousse cake制法顯得很無助...

但, 憑信心試試看吧, 因為有太多成功者, 所以, 試著看!!

很好很好, smooth in texture!!!!!

我覺得下次可以試試其他較酸的果茸, 因為椰汁較甜, 找較酸的果茸可以中和一些甜味呢~ 試著看吧!!

整個餅唯一不足的地方是, 我在脫模的時候過份用火槍, 以致蛋糕邊有些地方開始溶... 唯有在脫模後先行再雪實蛋糕才拍照吧!

食譜 5"方模 (參考b女)

Cake Base:
digest biscuit 40g
melted butter 20g

Coconut Mousse:
coconut milk 150g
sugar 40g
whipped cream 75g
gelatin leaf 2 pcs (1pc = 2.5g)

Topping:
mango puree 100g
water 1.5 tablespoon
sugar 10g
gelatin leaf 1.5 pcs (1pc = 2.5g)

1. Cake Base: 
- slice digest biscuit and mix with melted butter, put in the mould and freeze with 20 minutes

2. Coconut Mousse:
- gelatin leaf immerse in ice water until soften, put aside
- coconut milk bowl with sugar boiling in medium fire until boiling (要滾), and add-in soften gelatin leaf, mix together and sift until cooling down
- whipped the cream until 70% harden, then add-in coconut milk in 5 times gradually
- pour into the mould and knock to the table lightly, freeze until consolidated

3. Topping:
- gelatin leaf immerse in ice water until soften, put aside
- mango puree, water and sugar boiling together until sugar is melted
- put in gelatin leaf and mix until dissolved
- place on the top of harden coconut milk mousse, freeze until consolidate