프랑스에서 디저트 팔다 왔습니다. 케이크 장인의 망고 무스케이크 Awesome cake quality! making mango mousse cake - Korean dessert

Ingredients

• 2 large Ripe Mangoes (peeled and diced, yields about 2 cups puree)
• 1/4 cup Granulated Sugar (for mango puree)
• 2 tsp Unflavored Gelatin (powdered)
• 3 large Egg Yolks (room temperature)
• 200 g White Chocolate (high‑quality, chopped)
• 1 cup Heavy Whipping Cream (cold)
• 100 g Unsalted Butter (melted)
• 1/2 cup All‑Purpose Flour (sifted)
• 1/2 cup Almond Flour (finely ground)
• 50 g Cocoa Butter (melted for glaze)
• 1 pinch Salt (enhances flavor of biscuit base)

Instructions

1. Prepare the Biscuit Base

   In a mixing bowl combine melted butter, sifted all‑purpose flour, almond flour, and a pinch of salt. Mix until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of an 8‑inch springform pan lined with parchment paper. Refrigerate the base for 10 minutes to firm up.

   Time: PT15M

2. Make Mango Puree and Freeze

   Peel the mangoes, discard the pit, and blend the flesh with 1/4 cup sugar until completely smooth. Transfer the puree to a shallow container, cover, and place in the freezer for about 30 minutes until firm but not solid.

   Time: PT40M

3. Bloom and Dissolve Gelatin

   Sprinkle the gelatin over 2 tbsp cold water in a small bowl and let it bloom for 5 minutes. Meanwhile, bring 1/4 cup milk to a gentle simmer in a saucepan. Remove from heat, whisk in the egg yolks and 2 tbsp sugar, then stir in the bloomed gelatin until fully dissolved. Allow the mixture to cool to room temperature.

   Time: PT10M

   Temperature: ~95°C (simmer)

4. Melt White Chocolate and Combine

   Melt the white chocolate in a double boiler (or microwave in 20‑second bursts, stirring between). Once smooth, whisk the melted chocolate into the cooled gelatin‑egg mixture until homogeneous.

   Time: PT10M

5. Whip Cream and Fold Into Mousse Base

   In a clean bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the chocolate‑gelatin mixture until fully incorporated and airy. This creates the mousse base.

   Time: PT10M

6. Assemble the Cake

   Remove the chilled biscuit base from the refrigerator. Spread half of the frozen mango puree over the base, smoothing with an offset spatula. Pour the prepared mousse over the mango layer, spreading evenly. Place the cake back in the freezer for 10 minutes to set slightly. Then spread the remaining mango puree as the top layer and freeze again for 20 minutes.

   Time: PT20M

7. Final Chill

   Transfer the assembled cake to the refrigerator and let it set for at least 2 hours, or overnight for best texture.

   Time: PT2H

8. Prepare Cocoa Butter Glaze (Optional)

   Melt the cocoa butter gently in a double boiler. Once smooth, drizzle or pour over the chilled cake, allowing it to set at room temperature for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g