I finally got the courage to try this recipe today and it was AMAZING, the mousse was silky smooth, the mango flavor was spotted on, not too sweet at all I did make some change since it's not passion fruit season so it's hard to find it. I made Mango Coconut mousse. Used Coconut milk instead of normal cow milk and passion fruit juice, added coconut meat in the darquoise batter, added mango puree in the mousse and added diced mango in the jelly layer for texture and used corn syrup instead of glucose syrup😋
@@kyreelewis7286 I started in the evening, around 6pm and basically done with all the layers at around 4am, it might seems like a long time but each layers needed to be set in the freezer for at least 1 hours so there's at least 3-5 hours of waiting. After done with all the mousse, i let it set in the freezer while i slept (maybe around 9 hours). The hardest and most meticulous part turns out to be the decoration which took me more than 2 hours to be done with which is the mirror glaze, the chocolate cover and some coconut-shaped chocolate. This is quite a simple recipe since most of the entremet's technically set by gelatin so even if you mess anything up, it wouldn't be such big problem 😅
@@ichijixi changing flavor wouldn't affect the texture of the cake at all so i think it's fine as long as you think the flavors will compliment each other. I did make it again with just normal sponge cake and it's still delicious
Hello! I made your recipe yesterday and it was VERY good, but I increased the amount of "Passion fruit jelly" (I did twice as much). I think it was the best dessert I've ever made. Thank you.
Could you pls tell me if u used gelatin leaves or powder? Or if possible could u tell me what would be the measurement of gelatine powder instead of leaves?
Hi, as a former hotel chef, I would suggest that if you want to make a proper mousse, you should whisk egg whites and sugar together until it forms soft peaks then gently fold them in to make a proper mousse. This way will make it light and fluffy. Your version of mousse is more like a ganache than a mousse. Other than that, a very nice looking cake indeed.
I have to disagree! I love egg white mousse BUT! It wouldn't be able to hold the weight of the jelly and mirror glaze and would end up being a mess after a couple hours! Egg white mousse is delicate! Not a chef but played one on TV once!
I agree with you but I think that this is a great way of getting people that are scared of making mistakes with the mousse. This is a great looking dessert and nearly anyone could make it and make you feel like an expert in the kitchen ❤
Clapping 👏 Bowing 🙇♀️ there’s no way i am ever making this but I applaud you for your perfection - I would have to buy that to enjoy it - looks delicious.
I feel like that after every video! I start off thinking, okay - do that then that, I'm with you... But it quickly turns professional and I know, all I can do is imagine! 🥰 Beautiful!
Diós mío. No es un postre. No es una delicia. Es más que todo junto. Es un arte llevado a la boca. Es como si la Mona Lisa se pudiera comer, como si una interpretación de Pavarotti también se pudiera comer. Cómo si a la Pirámide del Sol la pudiéramos comer. Gracias por compartir éste regalo de los dioses. Muchas, muchas gracias.
This is way beyond my abilities, but I absolutely love watching these sorts of videos - they are so soothing, and the finished product is exquisitely beautiful. Thank you.
Em làm theo công thức và thành quả là bánh rất ngon luôn ạ, chua ngọt cân bằng, không bị ngán. Lần đầu tiên làm nhưng lại được khen rất nhiều. Cảm ơn công thức của kênh ạ 😍
OH MY GOD!!! Se existe perfeição, @thythan @THY THAN sabe fazer!!! Assisti o vídeo paralizada e, emocionada! Quem realmente a apaixonado pela confeitaria, sabe o prazer de estar na cozinha! Já vou fazer esse Entremet para o Natal!
A masterpiece! I will make this, the fruit passion and mango puree we can get in Europe by the kilogram, frozen, very practical to use. Of course I will make the recipe double in size! Thank you so much for sharing this marvelous cake with us!
Nope. Too little amount of gelatine! Only passion jam was good texture. Tomorrow i will do this again with 2x gelatine, for diplomat cream filling maybe 3x
I am approaching to make this desert in steps and I bought equipment adviced but amount in receipe is not equal to waht you see in movie. I doubled all and than looked like in movie in reality. Watch out if you do all at once. But agree taste great. Make sure when you bake dacois double all ingredients. She has on the movie at least double amount in my opinion. I made exactly from given receipe and was not even halve of what you can see on the movie.
Love Chinese cakes their techniques are so perfect, and the cakes look just like magazines.. This cake has all techniques, it'd be reserved for special ocassions since there's a lot of time consuming...Thanks for sharing your personal recipe, this the best version I've seen! #2023 ❤🧡💛💚💙💜
going to give this a go for one of my Holiday desserts this year. A bunch of work/fun and I'm up for it. Great job and thank you so much for listing all the ingredients.
@@kendalcruz7418 So disappointed, my mangoes were all stringy and unusable. I had to make something else. Wish I could have brought some of the mangoes we had in Hawaii when we went in early December. Thanks for the follow up. On this list to make still
Изготовил Ваш торт, потратив два вечера... К сожалению, жена терпеть не может маракуйю. Я заменил её крыжовником, и, на удивление, всё получилось отлично! Спасибо, очень вкусно!
Hello all I made it yesterday for christmas. The recepie worked perfectly and the cake is now in the freezer. How long before serving should I take it out from the freezer in the fridge? Thanks for helping!
In the description box to do the mango passión friut mousse, it says 100 heavy cream and 10 sugar and in the video it says 90 heavy cream and 10 sugar. which one is correct? Thank you
Hi, loved this. Would appreciate your help. If we are using agar agar instead of gelatine sheet, do we have to use the same amount in grams as mentioned In the video?
❤the touch from the bottom of the heart 💜 I love cooking but such professional presentation I see first time It is simply show how you love it 🥰 so happy for you
Bonjour Puis je réaliser ce gâteau la veille pour le lendemain Si oui, dois je le conserver au réfrigérateur ou bien au congélateur ? Merci de votre réponse
I finally got the courage to try this recipe today and it was AMAZING, the mousse was silky smooth, the mango flavor was spotted on, not too sweet at all
I did make some change since it's not passion fruit season so it's hard to find it. I made Mango Coconut mousse. Used Coconut milk instead of normal cow milk and passion fruit juice, added coconut meat in the darquoise batter, added mango puree in the mousse and added diced mango in the jelly layer for texture and used corn syrup instead of glucose syrup😋
Awesome! I’m glad it turned out well for you. If I may ask how early in the day did you have to start and what was your total time spent?
@@kyreelewis7286 I started in the evening, around 6pm and basically done with all the layers at around 4am, it might seems like a long time but each layers needed to be set in the freezer for at least 1 hours so there's at least 3-5 hours of waiting. After done with all the mousse, i let it set in the freezer while i slept (maybe around 9 hours). The hardest and most meticulous part turns out to be the decoration which took me more than 2 hours to be done with which is the mirror glaze, the chocolate cover and some coconut-shaped chocolate.
This is quite a simple recipe since most of the entremet's technically set by gelatin so even if you mess anything up, it wouldn't be such big problem 😅
It takes time , but it make you calm and really enjoy to do all the steps. I used to make mango and chocolate mouse cake for 9 hours .
hi idk if u’ll remember but do you think its fine if i make like a coconut darquoise or something else instead of almond
@@ichijixi changing flavor wouldn't affect the texture of the cake at all so i think it's fine as long as you think the flavors will compliment each other. I did make it again with just normal sponge cake and it's still delicious
Hello! I made your recipe yesterday and it was VERY good, but I increased the amount of "Passion fruit jelly" (I did twice as much). I think it was the best dessert I've ever made. Thank you.
Could you pls tell me if u used gelatin leaves or powder? Or if possible could u tell me what would be the measurement of gelatine powder instead of leaves?
@@ratikasrivatava9524 2g geltine instead of 1 sheet
Hi, as a former hotel chef, I would suggest that if you want to make a proper mousse, you should whisk egg whites and sugar together until it forms soft peaks then gently fold them in to make a proper mousse. This way will make it light and fluffy. Your version of mousse is more like a ganache than a mousse. Other than that, a very nice looking cake indeed.
I have to disagree! I love egg white mousse BUT! It wouldn't be able to hold the weight of the jelly and mirror glaze and would end up being a mess after a couple hours! Egg white mousse is delicate! Not a chef but played one on TV once!
I agree with you but I think that this is a great way of getting people that are scared of making mistakes with the mousse.
This is a great looking dessert and nearly anyone could make it and make you feel like an expert in the kitchen ❤
Thanks for the advice
I was waiting for someone to say that😂
Clapping 👏 Bowing 🙇♀️ there’s no way i am ever making this but I applaud you for your perfection - I would have to buy that to enjoy it - looks delicious.
I feel like that after every video! I start off thinking, okay - do that then that, I'm with you... But it quickly turns professional and I know, all I can do is imagine! 🥰 Beautiful!
I would never even attempt to make it. But well done
@@Miss11779 lol exactly- if I could do it I’d be bored. Maybe one day I’ll be stuck at a cottage with nothing to do but bake and eat.
@@FFact483 I 8:28 out
This is the way I really like to make mango and passion fruit cake , very detail , so pretty, thank you , great recipe.❤❤❤
It's so perfect that it seems those things that you want to eat but you can't, but in this case, you can actually eat that! Just amazing!
Diós mío.
No es un postre.
No es una delicia.
Es más que todo junto.
Es un arte llevado a la boca.
Es como si la Mona Lisa se pudiera comer, como si una interpretación de Pavarotti también se pudiera comer.
Cómo si a la Pirámide del Sol la pudiéramos comer.
Gracias por compartir éste regalo de los dioses.
Muchas, muchas gracias.
OMG, This….This is beautiful. Piano music super timing! Beautiful to Watch.
This is way beyond my abilities, but I absolutely love watching these sorts of videos - they are so soothing, and the finished product is exquisitely beautiful. Thank you.
No one in this world can make a perfect cake like this...really great and hats off to you
Em làm theo công thức và thành quả là bánh rất ngon luôn ạ, chua ngọt cân bằng, không bị ngán. Lần đầu tiên làm nhưng lại được khen rất nhiều. Cảm ơn công thức của kênh ạ 😍
bạn dùng heavy cream hay whipping cream vậy. Mình k biết dùng whipping cream thay thế được k
Mousse thì dùng whipping nhé bạn
@@TuNguyen-ol1zm dùng whipping sẽ ngon hơn
This is the way I really like to make mango and passion fruit , every step is very detail, so pretty , thank you so much ,just love it .❤❤❤
Спасибо за рецепт, приготовила этот торт,всё получилось, только делала без шоколадного декора, это очень вкусно! Удачи💕
Mucha elegancia y sabor en un postre toda una experiencia en el paladar y arte para mirar todo un arte lo ame
It amazed me the way you perfectly performed this recipe. You're are so precise and careful. Thank you for sharing this beautiful video with us.
OH MY GOD!!! Se existe perfeição, @thythan @THY THAN sabe fazer!!! Assisti o vídeo paralizada e, emocionada! Quem realmente a apaixonado pela confeitaria, sabe o prazer de estar na cozinha! Já vou fazer esse Entremet para o Natal!
A masterpiece! I will make this, the fruit passion and mango puree we can get in Europe by the kilogram, frozen, very practical to use. Of course I will make the recipe double in size! Thank you so much for sharing this marvelous cake with us!
Vc podia me passar umas receitinhas ,louca pra por minha confeitaria, nós podemos trocar receita
asmr and cooking combined my 2 favorite things this is everything omg bless you
I am so exiting! I have this in my freezer. Tomorrow i will put mirror glaze..
Nope. Too little amount of gelatine! Only passion jam was good texture. Tomorrow i will do this again with 2x gelatine, for diplomat cream filling maybe 3x
But the taste was amazing! Fresh and sweet, love the passion..
Hermoso, grandioso, todo un poema. Divino ese pastel.
You are literally killing me with your visuals !!!
The mango mousse looks so pretty and tasty as well...🤤🤤
I am approaching to make this desert in steps and I bought equipment adviced but amount in receipe is not equal to waht you see in movie. I doubled all and than looked like in movie in reality. Watch out if you do all at once.
But agree taste great. Make sure when you bake dacois double all ingredients. She has on the movie at least double amount in my opinion. I made exactly from given receipe and was not even halve of what you can see on the movie.
@@andrzej1240 wielkie dzięki ci za tę poradę. Na nagraniu widać, że ciasto, które jest do zjedzenia jest niższe niż to wykonane na nagraniu.
O que é isso???? Com certeza uma obra de arte. Parabéns!! Ameiii!!!!🇧🇷🇧🇷🇧🇷🇧🇷😋
Vc fez?
This is art. Love it and will bake this cake. An applause to you for this creation.
Simply splendid! By far the most complex ams intricate baking recipe on the RUclips! Thank you for sharing ❤
Wow
This no bake cake is extremely well prepared, you have a great technique 👍
This recipe is really for top baker
The dacquoise was baked
It's so beautiful, it's like something you'd see in a really fancy bakery
Love Chinese cakes their techniques are so perfect, and the cakes look just like magazines.. This cake has all techniques, it'd be reserved for special ocassions since there's a lot of time consuming...Thanks for sharing your personal recipe, this the best version I've seen!
#2023 ❤🧡💛💚💙💜
Exquisita! Muy elegante su decoración.🇨🇱🌹
The Best of the Best!! 👌Every day I learn NEW techniques with you, BRAVO!! 👏👏👏👏
Ваші витвори неймовірні ❤️🥰❤️
Дякую ❤️🥰
going to give this a go for one of my Holiday desserts this year. A bunch of work/fun and I'm up for it. Great job and thank you so much for listing all the ingredients.
How'd it go
@@kendalcruz7418 So disappointed, my mangoes were all stringy and unusable. I had to make something else. Wish I could have brought some of the mangoes we had in Hawaii when we went in early December. Thanks for the follow up. On this list to make still
"So mouthwatering! I’ll be testing this out at 10:37. Keep the great recipes coming!
you not only make food, you make art you are an artist
Very beautifully done. definitely I m going to try this recipe
OMGOSH!! that is amazing. Watching this, I actually think I could do it?? I'll try anyway. thank you for such a marvelous recipe and video!!
Did you try it? I wonder if the recipe is precise
Not only beautiful but I love the ASMR! 🥰
There is bunch of details in this cake recipe and it requires mastery in baking. This was done with grace and finesse. Amazing cooking dexterity! 🤍
Изготовил Ваш торт, потратив два вечера...
К сожалению, жена терпеть не может маракуйю. Я заменил её крыжовником, и, на удивление, всё получилось отлично! Спасибо, очень вкусно!
This is no home baking. Nit for my level.anyway. very professional and perfect.
Looks so delicious and inviting.
Thanks for the visual treat.
Looks Amazing, A little time intensive, so planning is a key to success for a party!
Hola! Buenísimo trabajo. Felicidades por el resultado.
Снова потрясающий торт 🌾🥭
waoooo mouthwatering recipe 😋 thanks for sharing ❤️ delicious
Soooo magical..beautifulllllll beyond words. 😳 OMG you’re so creative. Greetings from Texas.
Look delicious, thanks for sharing ❤️❤️
Hello all
I made it yesterday for christmas. The recepie worked perfectly and the cake is now in the freezer.
How long before serving should I take it out from the freezer in the fridge?
Thanks for helping!
In the description box to do the mango passión friut mousse, it says 100 heavy cream and 10 sugar and in the video it says 90 heavy cream and 10 sugar. which one is correct? Thank you
when even the cooking proces is more perfect than you'll ever be
This is Artistry at it’s finest
i am not gonna lie ,i cried watching this this is pure art
Красиво,стильно и наверно очень вкусно❤.
Que arte, que trabajo, que pereza.
Muy bonito y rico.😊
So much great 👍 👌 fantastic with good hardwork
It looks good, and even the sound is satisfying!
Que hermoso trabajo, tengo que prepararlo.
Hi, loved this. Would appreciate your help. If we are using agar agar instead of gelatine sheet, do we have to use the same amount in grams as mentioned In the video?
🙋🏻🙋🏻🙋🏻🌹🌹♥️♥️🙏🙏🙏🙏
I don't think you should use agar agar instead of gelatin, it creates sort of a crunchy texture while we want the mousse to be soft and smooth
Dont! As meo sf said, I tried with agar agar powder and it is not smooth. It have weird texture. If you try, you will know
Stunning 😍 no need to say more!
أنت فنانة بمعنى الكلمة 👍
❤the touch from the bottom of the heart 💜 I love cooking but such professional presentation I see first time
It is simply show how you love it 🥰 so happy for you
Hollly sweets. I really dont crave sweets like that but this makes me want to bake with my lady and make this lol good thing i found this video
I subscribe your channel and nice recipe help ful video I like it ❤🎉😊
It's beautiful, I'm stunning, thank you for video❤❤
Wow! Amazing cake 👏🏿👏🏿👏🏿👏🏿👏🏿👏🏿
Amazing. Thanks for sharing this video.
Wow its raely good I learn this recipe in colleg
Wow looks so yummy and delicious 😋 Thanks for sharing ❣
Perfection! Love love love!
Absolutely gorgeous and exquisite. Do you have in English measurements? What was the music that was played? Thank you.
This is looks absolutely delicious 🤤... decoration was really good ❤... from Bangladesh 🇧🇩
So delicious, thank you, I want picture for glass seroub?
Sieht sehr lecker aus. Unbedingt ausprobieren
Gorgeous creation!
It's so aesthetically pleasing...
The thumbnail is so picturesque and artful.
So satisfying to watch
So detailed and looks delicious. Good job. ☺️☺️☺️ 💕💕💕
dats my negga
To już jest perfekcja dla luksusu 🎉
Mango mousse looks so yummy, delicious 🥰
Произведение искусства!!🎉
Wow thank you Thy Than such a delicious cake i made my second today ❤😊
Отлично получились! Что надо, Спасибо большое, буду делать! 😁Turned out great! That's it, thank you very much, I'll do it!😁
Лучший рецепт из всех!
Zabardast yummy 🤤 🌺🌺❤️❤️🌹
Hola 👋 desde chile me encantaron muchísimo sus recetas podría por favor poner traducción al español gracias 🙂 desde chile 👋
Wowwww amazing!!!! 😮😮😮😮
Looks nice and yummy 😋
Starts with them. So cool it!
Wow.. I think its so creamy, soft and sweetness
Amazing ..coud u tell plz how u tember the white chocolate that u put around the mouse cake and on top ?thank u
Beautiful result! Too many job, but It worths that. I'll try to make It.
Gonna try it wish me good luck
I did it, it was delicius, THANK YOU VERY MUCH🥰🥰🥰
Que delicia. Gracias por compartir. Saludos y abrazos desde Ecuador. Soy Isabel
Absolutely professional
Bonjour
Puis je réaliser ce gâteau la veille pour le lendemain
Si oui, dois je le conserver au réfrigérateur ou bien au congélateur ?
Merci de votre réponse
This looks so tasty and easy to make
Que obra tan linda de Bogotá Colombia un abrazo
Thank you! What other fruit can I use as passion fruit is practically impossible to find in my part of the world?
Wow cake looks soo yummy and tasty 😋👍🇬🇧🇬🇧
Sería muy agradable que también colocará la receta en Español muchas gracias