Скачать или смотреть Mango Passion Fruit Mousse Cake | Tropical Entremet Recipe

This elegant Mango Passion Fruit Entremet is a beautiful tropical mousse cake made with delicate layers of flavor and texture. It features a soft and fluffy sponge cake base, a vibrant mango compote insert, a bright passion fruit jelly insert ,light vanilla mousse finidhed with shiny mirror glaze and tempered chocolate.

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The final cake is 16cm ( i used cake ring 16 x 6 height )

*** Soft sponge base
1 egg ( 50- 55 g )
50g sugar
30g rice flour
30g all-purpose flour
2g baking powder
50g butter

Method:
1.In medium bowl add egg and sugar mix for a bit.
2.Sift flour and baking powder
3.In the end add melted butter , not to much hot.
4.Pour in 16 ring , bake 170 ° C for 10-12 min
5.Cool the sponge . then use 14cm ring to cut.
Rice flour can be substitute with all-purpose flour.


***Mango & passion fruit insert 14 cm
100g mango
50g passion fruit puree
50g sugar
4g pectin NH

Method:
1.Cutt mango in small cubes
2.In saucepan add mango and passion fruit puree cook for 3 min
3. Add sugar and pectin the cook to boil
4. Add in small ring for insert and freeze
( passion fruit can be made by yourself or bought )


***Passion fruit jelly
90g passion fruit puree
30g sugar
2g gelatin

Method:
1. heat to boil passion fruit
2. Add sugar , then add bloomed gelatin

***Vanilla mousse
2egg yolk
55 sugar
100g milk
5g vanilla extract
6g gelatine
200g cream 35 %

Method:
1.In medium bowl add egg yolk, sugar and vanilla and mix.
2.Bloom gelatine in cold water , then heat milk
3.Pour hot milk over yolks and sugar , put back and bring to 82°C
4.Remove from heat when is 82°C add gelatine , and cool to room temerature
5.Whippe cream and slowly add to vanilla cream.

***Mirror glaze
60g sugar
60g glucose syrup
60g white chocolate
20g water
40g cream 35%
4,5g gelatine
Yellow and orange color

Method
1.Chop chocolate in small cubes and put in a plastic jag
2.Soak gelatine in cold water for 10min
3.Heat sugar , glucose ,water and cream almost to the boil then remove from the heat
and add bloomed gelatine mix well.
4.Pour the hot mixture over the chocolate , put colors then use hand blender
5.To remove air bubbles pour the glaze over sieve
6.Cover the glaze with plastic film and cool or room temerature to 34/33 ° C
7.Cake need to be full frozen when you put the glaze


For decoration i used temered chocolate , whipping cream



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