MANGO & CHEESE MOUSSE
Intermediate level
FRUIT FLAVOURED CHEESECAKE MOUSSE
IRCA GENOISE |
500g |
water |
1.350g |
eggs |
600g |
PASTA AROMATIZZANTE MANGO |
230g |
AMERICAN CHEESECAKE |
1.000g |
LILLY NEUTRO |
200g |
liquid cream 35% fat |
800g |
FRUTTIDOR MANGO |
qb |
MIRROR LAMPONE |
qb |
RASPBERRY BISCUIT
Ingredients
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).
CHEESECAKE MOUSSE
Ingredients
1.000g
water - (35°C circa)
1.300g
PASTA AROMATIZZANTE MANGO
140g
200g
liquid cream 35% fat
800g
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.
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
Pastry Chef
Fabio is the director of our Academy in the US.
