Biscuit Base
Oreo biscuit crumbs (other biscuits can also be used) 80g
Butter 30g
Milk 80g
Fine Granulated Sugar 30g Whipping Cream (to be whipped) 200g Gelatin Sheets 15g (3 sheets) Mirror Glaze SectionMango 50g
Caster sugar 10g Gelatin sheet 5g (1 sheet) Warm water 50g First, prepare the biscuit base. Remove the filling from the Oreo cookies and crush the biscuits. Melt the butter over a water bath. Line the bottom of the mold with a round silicone paper (to facilitate removal later; if available, it is recommended to line it, but it is not essential). Mix the crushed biscuits and melted butter, then press the mixture onto the bottom of the mold. Use a spoon or other tool to press firmly. Be sure to press repeatedly to ensure a firm base for later shaping.Only small concubine mangoes were available, and they were very troublesome to cut. It is recommended to buy larger, riper mangoes for easier cutting. After cutting the mangoes, add 20g milk and 30g caster sugar, then blend into a puree in a food processor.
The freshly blended mango puree is shown above. Remember to reserve a portion for the mirror glaze later. Cut gelatin sheets into small pieces and soak in cold water for 3 minutes. At this time, heat the remaining 60g milk in a water bath, add the soaked gelatin sheets, and stir until the gelatin sheets melt into the milk. Then pour the milk and gelatin mixture into the mango puree and stir until evenly combined. Whip the cream until it reaches the state shown above. Nestle light cream is especially difficult to whip, so other brands are recommended. Before whipping, the cream can be placed in the freezer to cool for 20 minutes. Pour the cream into the mango mousse mixture and fold gently until evenly combined. Be careful not to deflate the cream foam, and try not to stir excessively. After switching to a larger bowl, the mixed mousse batter is shown above. Pour the mousse batter into the mold and refrigerate for 2 hours.At this point, prepare the mirror glaze liquid. Soak gelatin in cold water for 3 minutes, then place it in 50 g of warm water and heat over a water bath until dissolved. Pour it into the previously reserved mango puree and stir until evenly combined. Remove the mousse cake that has been chilled for 2 hours and pour the mirror glaze liquid over it. Continue chilling for 4 hours.
Unmolding: After removing the cake, use a hair dryer on the hot air setting and move it around the mold for 20 seconds, then attempt to unmold. To unmold, support the bottom of the mold with a teacup and slowly move the outer mold downward. If it does not release, briefly warm the sides by hand and proceed slowly. Once it is ready to release, it will come off very easily. Surface decoration: You can decorate freely. I used some small mango slices. You may arrange the plating as you like. It melts in the mouth and is truly delicious. Thanks to the recipe from the instructor “Guoyu Aojiao Jiushi Qianxiao,” with some adjustments made for reference. I sincerely recommend everyone give it a try. It is enough for the whole family to enjoy together. Everyone is welcome to discuss and share after making it.
