MANGO & CHEESE MOUSSE
FRUIT FLAVOURED CHEESECAKE MOUSSE
Difficulty level
FRUIT FLAVOURED CHEESECAKE MOUSSE
Ingredients
| IRCA GENOISE | g 500 |
| water | g 50 |
| eggs - at room temperature | g 600 |
| PASTA AROMATIZZANTE MANGO | g 90 |
Preparation
In a planetary mixer with a whisk attachment, whip all the ingredients together for 10 minutes at medium speed.
Spread the whipped mixture into 1cm thick layer onto parchment paper sheets and bake for 8 minutes at 210°C (closed valve).
Ingredients
| AMERICAN CHEESECAKE | g 1.000 |
| water - at 35°C | g 1.300 |
| PASTA AROMATIZZANTE MANGO | g 140 |
| LILLY NEUTRO | g 200 |
| liquid cream 35% fat - slightly whipped | g 800 |
Preparation
Mix the first 4 ingredients in a planetary mixer with a whisk attachment, until a silky smooth creamy mixture form.
Combine to cream in 2-3 times, until you get an airy mousse.
Ingredients
| FRUTTIDOR MANGO | To Taste |
Ingredients
| MIRROR LAMPONE | To Taste |
Fill ¾ of a silicone mould with the cheesecake mousse.
Make a hollow in it and pipe FRUTTIDOR MANGO in.
Cover with some more mousse and close with a layer of raspberry biscuit.
Put in a bast chiller until completely frozen.
Remove from mould and glaze with MIRROR LAMPONE.
Chef Executive, Pastry Chef and Chocolatier
