Mango mousse cake recipe | ASMR

If you're looking for a show-stopping dessert that combines the flavors of sweet mango and rich vanilla, look no further than this amazing mousse cake recipe!
Mango confit:
250g - mango purée
60g - sugar
5g - pectin NH
In a saucepan, add the mango puree and heat it up to 113 degrees Fahrenheit (44-46 degrees Celsius). Then, sprinkle the sugar (previously mixed with pectin NH) over the puree in a "rain" motion while stirring constantly. Keep stirring and heat the mixture on medium heat until it reaches 176 degrees Fahrenheit (80 degrees Celsius). Turn off the heat, cool the mixture down to 122 degrees Fahrenheit (50 degrees Celsius), and pour it into a mold. Put the mold in the freezer until the mixture solidifies, then remove the mango confit from the mold. It should come out easily without the need for any special tools.
Vanilla sponges:
2 medium eggs
100g - sugar
25g - oil
75g - milk
120g - all purpose flour
Pinch of salt
1/2 tsp - baking powder
1 tsp - vanilla extract
Beat the eggs with a pinch of salt on high speed, gradually adding sugar. This will take about 2-3 minutes. We sift the flour (previously mixed with baking powder) in two stages and mix it with a silicone spatula. Then we pour in the milk, butter, add the vanilla extract and mix until combined. Pour the batter into a baking pan and bake in the oven for 30-40 minutes at 300 degrees Fahrenheit (150 degrees Celsius).
Vanilla mousse:
5g - gelatin + 30g - water
100g - Philadelphia cream cheese
250g - Mascarpone
60g - sugar
1 vanilla bean
120g - heavy whipping cream
Soak the gelatin in cold water for 15 minutes until it swells up.
Whip the heavy cream at medium-high speed for 2-3 minutes. Then, put the whipped cream in the fridge. Mix the cream cheese and mascarpone, add sugar, and stir. Heat the mixture in the microwave (or a double boiler) to 95 degrees Fahrenheit (30-35 degrees Celsius). Heat the soaked gelatin to 122 degrees Fahrenheit (45-50 degrees Celsius), but do not overheat! Add the melted gelatin to the cheese mixture and stir until it's homogeneous. Add the vanilla seeds and stir.
Next, add the whipped cream to the cheese mixture in three parts. Transfer the mousse to a piping bag and immediately use it to assemble the cake.
We assemble the cake in a silicone mold. Pour in some mousse, place in the freezer for 15 minutes. Then add the mango confit, pour in the remaining mousse, and place the sponge cake on top. Freeze the assembled cake for 7-8 hours. Then carefully remove it from the mold and add a mirror glaze coating on the frozen cake.
Whether you're celebrating a special milestone or just looking to indulge your sweet tooth, this recipe is sure to satisfy. So why not give it a try and impress your friends and family with this amazing mousse cake recipe? Follow along with our step-by-step instructions and let us know how it turns out!
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[@rosaliotocagonzalez1049]

Looks so delicious

[@jaxx-6795]

Amazing !! Love it

[@jperaz00]

Thank you for sharing ❤

[@user-yj8jy4vm9b]

а какие курсы вы проходили, можете посоветовать?