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MANGO & CHEESE MOUSSE

FRUIT FLAVOURED CHEESECAKE MOUSSE

Difficulty level

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
Final composition

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. 

Fabio Birondi
Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier

Recipe created for you by Fabio Birondi