The mango mousse carries a sweet note, paired with fragrant orange, highlighting the unique flavors of both fruits. This dessert features mango-orange mousse enveloping white chocolate mousse and mango pieces, presenting a fresh cross-section. The cake surface is decorated with fresh fruits, creating a distinctive colorful ambiance.
A: Biscuit Base – 1 egg – 30g fine sugar – 30g low-gluten flour B: Brix Alcohol Syrup – 10ml cherry liqueur – 25ml 18° Brix sugar syrup C: White Chocolate Mousse – 38ml pure milk – 8g fine sugar – 1 egg yolk – 2g gelatin – 22g 28% cocoa butter white chocolate (chopped) – 45ml whipping cream (whipped to 70% stiffness) – 30g mango cubes D: Mango Orange Mousse – 60g mango puree – 50g orange puree – 10ml lemon juice – Half lemon zest – 24g fine sugar – 5g gelatin – 100ml whipping cream (whipped to 80% stiffness) Preparation Steps: 1. Biscuit base: Separate egg yolk and white. Whip egg white with 20g sugar in two additions until stiff peaks form. Mix yolk with 10g sugar, then fold into meringue. Sift in flour and combine. Spread batter on parchment-lined baking tray (24x20cm). Bake at 190°C for 12 minutes. Cool and cut into two pieces (15x10cm, 15x7cm). 2. Brix syrup: Mix cherry liqueur and sugar syrup thoroughly. Set aside. 3. White chocolate mousse: Boil milk with half the sugar. Temper yolk with half the hot milk, then cook over low heat until thickened. Add soaked gelatin until dissolved. Blend mixture into chopped chocolate in two batches. Fold in whipped cream. Pour into mold, add mango cubes, top with syrup-brushed biscuit base. Refrigerate to set. 4. Mango orange mousse: Combine fruit purees, lemon juice, zest, and sugar. Add dissolved gelatin. Fold in whipped cream. Assemble final layer and refrigerate.Mix mango puree, orange puree, lemon juice, fine sugar, and half a lemon zest until well combined.
Dissolve soaked gelatin over hot water and blend into the fruit mixture. Take whipped cream (80% stiff) and fold it into the mango-orange mixture in two batches. Brush a layer of liquor syrup on the biscuit base, then arrange the set white chocolate mousse over it. Pour the mango-orange mousse over the base, smooth the surface, and refrigerate until set. Use a hairdryer to blow around the edges for easy demolding. Cut into 5 equal portions. Garnish with strawberries, blueberries, red currants, and mint leaves before serving.
