MANGO 2.0? White chocolate mango mousse!
Resep
White Chocolate Mango Mousse Entremets
Bahan
Mango white chocolate mousse:
Chocolate coating:
Cara Membuat
- Masak 220 gr mango puree bersama 45 gr gula dan 1 sampai 2 sdm perasan jeruk lemon dengan api kecil sambil terus diaduk.
- Masak sampai teksturnya mengental seperti saus, lalu matikan api.
- Pindahkan mango coulis ke mangkuk lalu tunggu sampai benar-benar dingin.
- Potong 150 gr buah mangga matang menjadi dadu kecil-kecil.
- Campurkan potongan mangga ke dalam mango coulis yang sudah dingin.
- Tuang isian mangga ke cetakan insert lalu bekukan di freezer sampai benar-benar beku.
- Lepaskan insert mangga yang sudah beku dari cetakan lalu simpan kembali di freezer.
- Gunting 6 gr gelatin lembaran lalu rendam dalam air es 8 sampai 10 menit sampai teksturnya seperti jeli, kemudian peras.
- Didihkan 180 gr mango puree, matikan api, lalu masukkan gelatin yang sudah diperas dan aduk sampai larut.
- Tuang mango panas ke atas 90 gr white chocolate couverture, aduk sampai coklat meleleh dan smooth, lalu tunggu sampai tidak panas lagi.
- Kocok 235 gr whipping cream dingin dengan sedikit vanila hanya sampai soft, jangan sampai kaku.
- Masukkan seperempat adonan mangga ke whipping cream lalu aduk rata untuk menyamakan teksturnya.
- Masukkan sisa adonan dalam tiga kali tuang sambil difolding sampai smooth dan silky.
- Pindahkan mousse ke plastik segitiga lalu isi cetakan mangga setengahnya.
- Letakkan insert mangga beku di tengah, lalu tutup dengan mousse sampai penuh sambil ditusuk supaya semua sisinya terisi.
- Banting-banting cetakan untuk mengeluarkan udara, tambahkan mousse bila masih berlubang, lalu rapikan permukaannya.
- Simpan di freezer sampai benar-benar beku, bisa semalaman.
- Lelehkan 150 gr white chocolate couverture bersama 150 gr cocoa butter di microwave sedikit demi sedikit sambil diaduk, jangan sampai terlalu panas.
- Lepaskan mousse mangga yang sudah beku dari cetakan, rapikan sisinya dengan pisau, lalu simpan kembali di freezer.
- Beri pewarna makanan oil based kuning dan sedikit orange ke dalam coklat, lalu saring.
- Gunakan coklat dalam suhu 36 sampai 38 derajat, tancapkan tusukan ke mousse beku, celupkan sampai seluruh permukaannya tertutup coklat, lalu angkat dan putar-putar sampai mengeset.
- Encerkan pewarna makanan water based merah dengan alkohol food grade atau lemon ekstrak, masukkan ke airbrush, lalu semprotkan ke permukaan mangga.
- Bersihkan airbrush dengan air, lalu ulangi dengan pewarna hijau yang sudah diencerkan dan semprotkan.
- Simpan di kulkas sekitar 3 jam sebelum disajikan supaya teksturnya kembali lembut seperti mousse.
Ingredients
Mango white chocolate mousse:
Chocolate coating:
Steps
- Cook 220 g mango puree with 45 g sugar and 1 to 2 tbsp lemon juice over low heat, stirring constantly.
- Keep cooking until it thickens to a sauce consistency, then turn off the heat.
- Transfer the mango coulis to a bowl and wait until it is completely cold.
- Dice 150 g of ripe mango into small cubes.
- Stir the diced mango into the cooled mango coulis.
- Pour the mango filling into the insert mould, then freeze until solid.
- Unmould the frozen mango inserts, then put them back in the freezer.
- Snip 6 g of gelatine sheets and soak them in iced water for 8 to 10 minutes until jelly-like, then squeeze them out.
- Bring 180 g mango puree to the boil, turn off the heat, then add the squeezed gelatine and stir until dissolved.
- Pour the hot mango over 90 g white chocolate couverture, stir until the chocolate melts and the mixture is smooth, then wait until it is no longer hot.
- Whip 235 g cold whipping cream with a little vanilla only to soft peaks, not stiff.
- Add a quarter of the mango mixture to the cream and stir to even out the texture.
- Add the rest of the mango mixture in three additions, folding until smooth and silky.
- Transfer the mousse to a piping bag and fill the mango moulds halfway.
- Set a frozen mango insert in the centre, then top up with mousse, poking it so every corner is filled.
- Tap the mould to knock out air bubbles, top up with more mousse if there are gaps, then level the surface.
- Freeze until completely solid, overnight if you like.
- Melt 150 g white chocolate couverture with 150 g cocoa butter in the microwave in short bursts, stirring between them, without overheating it.
- Unmould the frozen mango mousse, tidy the edges with a knife, then return them to the freezer.
- Colour the chocolate with oil based yellow and a little orange food colouring, then strain it.
- Use the chocolate at 36 to 38 degrees, push a skewer firmly into the frozen mousse, dip it until the whole surface is coated, then lift it out and twirl it until set.
- Dilute red water based food colouring with food grade alcohol or lemon extract, load it into the airbrush, then spray it over the mangoes.
- Clean the airbrush with water, then repeat with diluted green colouring and spray.
- Keep in the fridge for about 3 hours before serving so the texture softens back into mousse.
Mode Masak
MANGO 2.0? White chocolate mango mousse!
White Chocolate Mango Mousse Entremets
MANGO 2.0? White chocolate mango mousse!
MANGO 2.0? White chocolate mango mousse!
Bahan
Mango white chocolate mousse:
Chocolate coating:
Cara Membuat
- Masak 220 gr mango puree bersama 45 gr gula dan 1 sampai 2 sdm perasan jeruk lemon dengan api kecil sambil terus diaduk.
- Masak sampai teksturnya mengental seperti saus, lalu matikan api.
- Pindahkan mango coulis ke mangkuk lalu tunggu sampai benar-benar dingin.
- Potong 150 gr buah mangga matang menjadi dadu kecil-kecil.
- Campurkan potongan mangga ke dalam mango coulis yang sudah dingin.
- Tuang isian mangga ke cetakan insert lalu bekukan di freezer sampai benar-benar beku.
- Lepaskan insert mangga yang sudah beku dari cetakan lalu simpan kembali di freezer.
- Gunting 6 gr gelatin lembaran lalu rendam dalam air es 8 sampai 10 menit sampai teksturnya seperti jeli, kemudian peras.
- Didihkan 180 gr mango puree, matikan api, lalu masukkan gelatin yang sudah diperas dan aduk sampai larut.
- Tuang mango panas ke atas 90 gr white chocolate couverture, aduk sampai coklat meleleh dan smooth, lalu tunggu sampai tidak panas lagi.
- Kocok 235 gr whipping cream dingin dengan sedikit vanila hanya sampai soft, jangan sampai kaku.
- Masukkan seperempat adonan mangga ke whipping cream lalu aduk rata untuk menyamakan teksturnya.
- Masukkan sisa adonan dalam tiga kali tuang sambil difolding sampai smooth dan silky.
- Pindahkan mousse ke plastik segitiga lalu isi cetakan mangga setengahnya.
- Letakkan insert mangga beku di tengah, lalu tutup dengan mousse sampai penuh sambil ditusuk supaya semua sisinya terisi.
- Banting-banting cetakan untuk mengeluarkan udara, tambahkan mousse bila masih berlubang, lalu rapikan permukaannya.
- Simpan di freezer sampai benar-benar beku, bisa semalaman.
- Lelehkan 150 gr white chocolate couverture bersama 150 gr cocoa butter di microwave sedikit demi sedikit sambil diaduk, jangan sampai terlalu panas.
- Lepaskan mousse mangga yang sudah beku dari cetakan, rapikan sisinya dengan pisau, lalu simpan kembali di freezer.
- Beri pewarna makanan oil based kuning dan sedikit orange ke dalam coklat, lalu saring.
- Gunakan coklat dalam suhu 36 sampai 38 derajat, tancapkan tusukan ke mousse beku, celupkan sampai seluruh permukaannya tertutup coklat, lalu angkat dan putar-putar sampai mengeset.
- Encerkan pewarna makanan water based merah dengan alkohol food grade atau lemon ekstrak, masukkan ke airbrush, lalu semprotkan ke permukaan mangga.
- Bersihkan airbrush dengan air, lalu ulangi dengan pewarna hijau yang sudah diencerkan dan semprotkan.
- Simpan di kulkas sekitar 3 jam sebelum disajikan supaya teksturnya kembali lembut seperti mousse.
Ingredients
Mango white chocolate mousse:
Chocolate coating:
Steps
- Cook 220 g mango puree with 45 g sugar and 1 to 2 tbsp lemon juice over low heat, stirring constantly.
- Keep cooking until it thickens to a sauce consistency, then turn off the heat.
- Transfer the mango coulis to a bowl and wait until it is completely cold.
- Dice 150 g of ripe mango into small cubes.
- Stir the diced mango into the cooled mango coulis.
- Pour the mango filling into the insert mould, then freeze until solid.
- Unmould the frozen mango inserts, then put them back in the freezer.
- Snip 6 g of gelatine sheets and soak them in iced water for 8 to 10 minutes until jelly-like, then squeeze them out.
- Bring 180 g mango puree to the boil, turn off the heat, then add the squeezed gelatine and stir until dissolved.
- Pour the hot mango over 90 g white chocolate couverture, stir until the chocolate melts and the mixture is smooth, then wait until it is no longer hot.
- Whip 235 g cold whipping cream with a little vanilla only to soft peaks, not stiff.
- Add a quarter of the mango mixture to the cream and stir to even out the texture.
- Add the rest of the mango mixture in three additions, folding until smooth and silky.
- Transfer the mousse to a piping bag and fill the mango moulds halfway.
- Set a frozen mango insert in the centre, then top up with mousse, poking it so every corner is filled.
- Tap the mould to knock out air bubbles, top up with more mousse if there are gaps, then level the surface.
- Freeze until completely solid, overnight if you like.
- Melt 150 g white chocolate couverture with 150 g cocoa butter in the microwave in short bursts, stirring between them, without overheating it.
- Unmould the frozen mango mousse, tidy the edges with a knife, then return them to the freezer.
- Colour the chocolate with oil based yellow and a little orange food colouring, then strain it.
- Use the chocolate at 36 to 38 degrees, push a skewer firmly into the frozen mousse, dip it until the whole surface is coated, then lift it out and twirl it until set.
- Dilute red water based food colouring with food grade alcohol or lemon extract, load it into the airbrush, then spray it over the mangoes.
- Clean the airbrush with water, then repeat with diluted green colouring and spray.
- Keep in the fridge for about 3 hours before serving so the texture softens back into mousse.
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