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#Chocolate mousse with gelatin sheets how to
#Chocolate mousse with gelatin sheets pro
#Chocolate mousse with gelatin sheets free

Use it very cold and do not substitute with vegetable-based “whipped cream”. Heavy whipping cream: Also known as heavy cream or whipped cream, has a fat content of 36%-40%, the one I use contains 36% fat.Yogurt: This is a yogurt-based Mango mousse cake, I recommend using a thick enough (not watery) Greek or Turkish style yogurt.

#Chocolate mousse with gelatin sheets free

The sugar quantity depends on the sweetness of your mangos, feel free to adjust the quantity if desired

Granulated sugar: I use simple, white granulated sugar.

Use a food processor and make it into a puree

Mango: Fresh or frozen (after thawing) mango both work to make the mousse part of the Mango mousse cake.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post For the mango yogurt mousse In contrast to traditional tall, airy sponge cakes, our sponge will be rather buttery and dense yet soft and moist. What we are making here is a relatively thin layer of sponge to hold the cake, this kind of sponge is very often used on mousse cakes. Baking powder: No baking powder is needed in this sponge recipe.Balances flavor and enhances other ingredients, make sure you do not left it out Salt: An essential ingredient in most dessert recipes.

#Chocolate mousse with gelatin sheets pro

If you want to be a Pro when it comes to deciding what types of flour to use in your baking, please read my flour guide They are so-called "soft flour" which are low on protein resulting in a delicate, tender texture.

Flour: All-purpose flour or pastry flour works well to make the sponge part of this Mango mouse cake.

I use vanilla bean paste instead of vanilla extract which has lovely vanilla bits in there too

There are several great brands for fine, pure vanilla, I use Nielsen massey which I love and really recommend.

Vanilla: Please avoid using artificial vanilla.

Egg: Use room temperature eggs, as almost always in baking.

#Chocolate mousse with gelatin sheets how to

If you want to learn about the different types of sugar and how to use them in baking, please read sugar guide Powdered Sugar: Use powdered sugar/icing sugar.For the sponge, the butter needs to be at room temperature which technically means soft enough to be able to cream but not too soft or runny so avoid last-minute microwaving I am using 82% fat content European-style butter in all my recipes. Butter: Use always unsalted butter as you want to be in control of the quantity of the salt.📝 Ingredient notes For the buttery sponge No special equipment is needed – All you need is a round cake tin to assemble the mousse cake and a poping nozzle tip for the decoration.I will teach you how to make it, keep reading It is super pretty - An easy yet tasteful decoration can really take your cakes to the next level.Remember, baking is science, and every little detail written here is to help YOU!

It is an honest, detailed tutorial – While this Mango mousse cake recipe might look long, all the information I have written here, every tip and trick will help you achieve the perfect results without any issues on the way.

The melt in your mouth texture with just the right sweetness make this mousse cake absolutely irresistible! It is so super refreshing, you will love it!

It is super delicious – I never compromise on taste! The airy mousse texture loaded with delicious mangos goes perfectly with the buttery sponge layer.

It is rather easy – As fancy as it looks, making this Mango mousse cake is extremely easy! Both the sponge cake, as well as the mango mousse comes together really easily and quickly using a handful of easily accessible ingredients.