Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Mango white chocolate Mousse cake | Mirror Glaze Recipe. That video is uploaded by Hania's Kitchen at 2019-12-09T04:37:09-08:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [DfT7uBvo7PM]
| Name | Mango white chocolate Mousse cake | Mirror Glaze Recipe |
| Video Uploader | Video From Hania's Kitchen |
| Upload Date | This Video Uploaded At 09-12-2019 12:37:09 |
| Video Discription | mango mousse cake is a very yummy and falvorful dessert.White chocolate makes it more delicious.learn how to make mango mousse cake with fresh mango puree.in this video you will also learn how to Mirror glaze a cake. please subscribe our channel if you liked this video . ingredients: vanilla sponge cake: 6 inch pan 30ml unsalted butter or vegetable oil 50g sugar 2 Egg yolks 1/2tsp vanilla pinch of salt 50g plain flour 1tsp baking powder 2 Egg whites Direction: Beat the egg whites and make meringue Add egg yolks sugar oil vanilla essence and mix well Now sift the flour and baking powder and pinch of salt in egg yolk mixture and mix well Gently fold the meringue in flour mixture Grease 7 inch pan with oil or butter and line with baking paper Pour the batter in pan and bake 180c for 20 minute Mango puree: Peel and Cut the Mangoes in Slices and Blend in blender add water if needed. Mango compote: 6 inch ring 5g unflavoured gelatine 35ml water 200g mango puree 30g sugar 5g cornstarch Direction: Mix 5g unflavoured gelatine with 35ml cold water and let it bloom for 5-10 mins Add mango puree sugar and cornflour in a pan and cook for few mins Now add the bloomed gelatine and mix well Pour in 6 inch ring and keep in freezer for 1 hour. Creamy Moussse: 10g unflavoured gelatine 60ml milk 120g white chocolate 1/2cup hot milk 300ml cream 200g cream cheese 30g sugar 1tsp vanilla Direction: Mix gelatine with 60ml cold milk and let it bloom for 5-10 mins Pour hot milk over white chocolate and let it melt completely and set aside Beat the cream until normal peaks Add cream cheese sugar vanilla and beat until well combined Add the cream and white chocolate and mix well Microwave bloomed gelatine or warm it on bain marie And add in mousse Mix well pour 1 cup of creamy mousse in 6 inch ring on top of mango compote Freeze 30 mins Mango Mousse: remaining creamy mousse 150g mango puree Direction: Add mango puree in remaining creamy mousse Note: Add more bloomed gelatine if needed Pour mango mousse layer the chilled compote and creamy mousse, pour mango mousse and put the cake on top and freeze for few hours. Mirror Glaze: 13g unflavoured gelatine 1/4cup cold water 150g sugar 1/3cup water 150g glucose syrup 100g condensed milk 150g white chocolate yellow gel food colouring Direction: Mix gelatine with cold water and let it bloom for 5-10 mins Add water, sugar, glucose syrup and condensed milk in a pan and simmer on low flame for few mins until sugar dissolves. Add gelatine and white chocolate and mix well. Add gel food colouring. Strain the glaze Cover with cling film make sure it is touching the top of glaze to avoid skin to form. Cool it down to 30-35c and pour on chilled cake. decorations: white chocolate raffaello bluberries Eclipse round silicone mousse mould ail express: https://s.click.aliexpress.com/e/_DeYMZb1 ECLIPSE ROUND MOUSSE MOULD : https://amzn.to/3M6QMje Subscribe here: https://www.youtube.com/c/haniaskitchen Facebook page: https://www.facebook.com/Hanias-kitch... Instagram: https://www.instagram.com/hanias_kitc... MUSIC: Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license https://creativecommons.org/licenses/... Artist: http://www.twinmusicom.org/ DfT7uBvo7PM |
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