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Mousse cake with mango and chocolate

Cooking recipes / Top Picks / Homemade cakes

12 servings
10 hour

Egg yolks - 3 pcs., Sugar - 70 g, Milk - 100ml, Mascarpone - 250gr, Gelatin - 10gr, Cream - 100 ml, Vanilla sugar - 15 g, Mango - 1 pc., Papaya - 0.5 pcs., Sugar - 30 g, Cream - 100 ml, Gelatin - 10 gr, Sugar - 150 gr, Gelatin - 12 gr, Water - 75ml, Condensed milk - 100gr, Invert syrup - 150 gr, Dark chocolate - 150 gr, Corgis biscuit - 1 gr

We make creamy mousse. We heat up the milk, pour cold water on gelatin, I have plates. Beat the yolks slightly with sugar. Add warm milk. Put back on the fire and cook until thickened. Add vanilla sugar.

Remove from the fire and add squeezed gelatin. Stir everything and add mascarpone. Beat everything, you can use a mixer. Let us cool down. Beat the cream and add to the cooled mass.

I had such a form.

Pour soufflé not fully into the form. You can take just a ring or a round silicone shape. Leave room for mango mousse and biscuit. We are now putting it in the freezer. For 2 hours. Or while we make mango mousse.

We make mango mousse. I took such fruit. You can only take mangoes. So we pervert everything.

I got 500ml puree. We heat it. Add sugar, dissolve it. As always, we will fill gelatin with cold water in advance.

Put squeezed gelatin in the mass. Then beat the cream and add to the mass. The mass should be already cooled. We take out the cake and pour this mass on top.

We put the biscuit on top. I already have ready-made cakes, you can either bake yours (link to the appropriate recipe below) or buy ready-made ones in the store. It must be cut in advance by shape. And we put everything in the freezer for the night.

The next day we take it out of the mold. This is how it turned out. We make glaze. Mix water, sugar, glucose syrup. We put it on fire. Bring to boiling, to 103 ° C. Gelatin will be poured with water. I have in records. We mix condensed milk and chocolate, weigh everything on the scales. Pour hot syrup over the chocolate. Add gelatin

We take a submersible blender and break through the glaze. Let it cool down to 32 grams. Let's cover it with film. If you have bubbles when beating, you can strain twice even through a sieve glaze. Let's prepare the place. We cover the sheet with paper, put the grate. We take the cake out of the freezer, put it on the grill and water it quickly. Remove the drops from below, push the cake and transfer it to the dish. I decorated with berries.

Enjoy your meal.