Mousse cake with mango, cucumber and mint


Dark chocolate – 65 g.
Hot espresso – 125 ml.
Eggs – 2 pcs.
Sugar – 50 gr.
Flour – 35 grams.
Cucumber-mint mousse

Cucumbers – 2 pcs.
Mint – 4 sprigs
Milk – 300 ml.
Condensed milk 100 ml.
Gelatin – 500 ml. liquids
mango mousse

Puree the mango – 750 ml (or 1 kg mango pyurirovat and strain)
Sugar – 50 gr.
Cream 33% – 200 ml.
Gelatin – 1.2 liters of fluid

Break chocolate in a saucepan and fill it with prepared coffee (put 2 tablespoons instant coffee in 60 grams of water).
Cook over medium heat, stirring well, until the mixture becomes thick. Remove the side.
In a mixer bowl, beat eggs and sugar. It is better povzbivat longer to mass greatly increased in size, become lush.

Then add flour, stir and add the chocolate mixture.
Gather shape, brush it with butter (very thin layer), and sprinkle the flour on top. Good shake out the excess flour. It so happens that the walls of the mold barely barely dusted with flour. Pour in batter and bake at 175 degrees for 20-30 minutes. Check readiness of a wooden skewer.
Ready cake, remove from the mold and let cool on a flat surface. I used the form of 16 cm, the cake has turned a height of 1.5 cm. What you need!
Go to the mousse.
First of all, always prepare gelatin. I use only a sheet for a lot of pluses and convenience of working with him. Take his per 500 ml. liquid. The sheets cut into several pieces with scissors and soaked in cold water for 5 minutes.
Then we flavored milk. This technique is also used to flavor the cream, which are then used in ganache, panna cotta and so on. To do this in a saucepan, pour the milk and throw sprigs of mint, add sugar.
We put on medium heat and wait until the milk just begins to simmer (bubbles appear small at the edges). All we remove from the heat and give the stand for 3-4 minutes. This gives very good mint aroma and taste to the milk. Simple, but effective, technique.

While the milk cools slightly, slice the cucumber coarsely and add to the bowl of a blender. Top pour milk with mint and well pyuriruyte.

The finished mass is filtered through a fine sieve or cheesecloth. We need to get only the liquid no pulp. If you want to be more green, add more cucumbers Cucumber peel 2-3. Putting the resulting liquid and condensed milk in a saucepan. Heat up slightly, stirring occasionally. And add the squeezed gelatine.
Then see, I did a little ingenuity in the use of molds and rings. You can do it all in one split in the form of 20-23 cm. That is the bottom of the form put the cake, top fill it with the resulting cucumber-mint mixture. Harvesting in the refrigerator for 2 hours.

I used a narrow ring, which is poured into the mixture. If you are also using the ring (they have no bottom), be sure to freeze them in a freezer before use. This mixture will help to quickly grasp.

Somewhere in an hour you can start preparing the second mousse.
Again soaked gelatin. This time select the rate of 1.5 liters of liquid. At this time, pour in the mango puree and sugar start to heat, not boiling. If you can not find exactly puree – Take a kilo of ripe mango, peel, pyuriruyte in a blender and pass through a sieve mean, we do not want in our large particles mousse.

Push-ups and gelatin mix into mashed. Gelatin pretty quickly dissolved in a warm mash.
Pour the cream into a bowl and beat with a mixer. With cream interesting 5 minutes whipping anything happens, they remain liquid. But later they quickly grasped and become strong cream.

The mashed enter cream and stir until smooth.
Give mass to cool well, I cleaned in the refrigerator for 30 minutes (every five minutes, stirred the).

During this time I took the cake with a layer of green out of the ring. With detachable form does not do anything.
And pour the mango mousse.
Again remove form in the refrigerator for 2 h. After this time, remove form heat just sidewalls torch or hair dryer (or wrap a towel that is moistened with very hot water). This is to ensure that the mousse well departed from the walls without tearing the surface.

I used a different ring to the cut was more interesting, but outside of the cake was only yellow. If you use a split mold, then you will be outside of the two layers (green and yellow) inside a chocolate cake.

Cake turns out very tasty. It is easy, the cake turns out very juicy and does not argue with the taste and texture mousse. All the flavors and tastes distinctly felt: mango, mint, cucumber taste. The combination is also ideal. Maybe it sounds strange, but you try and realize that everything is in place.
As a decoration, I again used all the same mango and mint. Half mango sliced ​​into thin strips approximately 1 mm thick. And then wrung their first one, then another on top of wraps and then a third.


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