Mango and Coconut Entremet Mousse Cake
Mango and Coconut Entremet Mousse Cake
The base is a coconut dacquoise, topped with a coconut and white chocolate crisp. For the insert, a rich mango puree jelly is enrobed in a light flavorful coconut mousse with coconut cream.
RECIPE:
Mango Insert
120 g Mango puree 1 cup, or about 2 mangoes
40 g Sugar
3 g Gelatine 2,5 Sheets
*Coconut Dacquoise
50 g Icing sugar
22 g Ground almonds
22 g Shredded coconut
53 g Egg white
17 g Sugar
*Coconut Crisp
25 g Shredded coconut
25 g Crushed wafers
80 g White chocolate
30 g Heavy Cream
*Coconut Mousse
10 g Gelatine 5 Sheets
350 ml Coconut cream (Use full fat and thick cream)
1 Egg white
60 g Sugar
30 g Water
200 ml Heavy Cream
*Garnish
60 g Shredded coconut Alternatively you can use mirror glaze or velvet spray
Mirror Glaze:
• Strawberry and Vanilla Mousse Cake wi...
Printable recipe:
https://cookingfantasies.com/mango-an...
Silicon Molds you could use (Amazon) :
3d Maker Silicone Cake Molds - Round Silicone Mold Cake: https://amzn.to/3oNrJpv
Eclipse silicone cake mold for mousses white color, baking mold: https://amzn.to/3vz7Xlq
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