Mango Mousse

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I had some left over whipping cream and a lot of frozen mango in my fridge, so I made mango mousse! I simplified the recipe by a lot, and didn’t add any sugar because the frozen mango I used were very ripe and sweet. If the mango you use are fresh mango and aren’t very sweet, you might want to add about 3 tbsp of sugar.

Ingredients

  • 3/4 cup of whipping cream
  • 1 tsp of gelatin powder
  • 1 tbsp of water
  • 1/2 cup of mango puree
  • 1/4 cup of diced mango

Directions

  1. Whip the whipping cream until medium peak. Be careful not to over whip. 20170418_172051_副本
  2. Bloom the gelatin with cold water.
  3. Mix the gelatin into the mango puree.20170418_172310_副本
  4. Fold the whipping cream into the mango mixture in thirds. 20170418_172846_副本
  5. Pour mango mousse into individual cups, layer with mango pieces. 20170418_174612_副本
  6. Refrigerate for at least 3 to 4 hours. 20170418_174619_副本

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Recipe Based On: http://www.chefdehome.com/Recipes/286/delicious-mango-mousse

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Green Tea and White Chocolate Mousse Cake

For my dear hubby’s birthday, I made a Green Tea and White Chocolate Mousse Cake. It felt kind of repetitive because I’ve made a Triple Chocolate Mousse Cake which in some sense it was kind of the same. I was going to make just Green Tea Mousse cake, but I couldn’t find a recipe that I like, and so I ended up using this one.

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Cake Base

For the cake base I used a recipe given to me by a friend that they use for making Swiss Rolls, I cut the recipe in half so it can fit in my pan.

Ingredients

  • 2 eggs
  • 35g sugar
  • 25g oil
  • 25g milk
  • 35g cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • 1 tsp green tea powder

Directions

  1. Preheat oven to 350F.
  2. Separate the egg white and the egg yolk.
  3. Mix the oil and the milk and whisk.
  4. Sift the cake flour and baking powder into the milk mixture, add in egg yolk and whisk until light and creamy. Mix in green tea powder.
  5. Use a mixer to beat the egg white, add in the cream of tartar, salt, and sugar slowly. Beat until stiff peaks.
  6. Fold the egg yolk mixture into the egg white 1/3 at a time.PIC_20140506_223846_0C2
  7. Pour into an 8 inch square pan and bake in the preheated oven for 10 minutes or until toothpick comes out clean.
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White Chocolate Mousse
Ingredients
  • 150ml whipping cream
  • 90g of white chocolate chip
  • 2 egg white
  • 50ml milk
  • 4g gelatin
  • 1 tbsp cold water

Directions

  1. Soak the gelatin in the cold water.
  2. Whip egg whites until stiff peaks.
  3. Whip the whipping cream until soft and creamy, not too much.
  4. Heat the milk to melt the white chocolate. Add in the gelatin mixture and mix until it completely dissolves.
  5. Fold the milk mixture into the cream and then fold in the whipped egg white. PIC_20140506_233722_657
  6. Pour the mousse over the cake base and refrigerate.

Green Tea Mousse

Ingredients

  • 150ml whipping cream
  • 8g of green tea powder
  • 2 egg yolk
  • 20g sugar
  • 80ml milk
  • 3g gelatin
  • 1 tbsp cold water

Directions

  1. Soak the gelatin in cold water.
  2. Whip the whipping cream until soft and creamy, not too much.
  3. Add egg yolk and sugar together and whisk until thick and white.
  4. Heat milk and dissolve the green tea powder.
  5. Turn off heat and add in the gelatin.
  6. Add the hot milk mixture into the egg yolk and mixture and mix well.
  7. Fold the mixture into the whipping cream. PIC_20140507_001350_FA6
  8. Pour over the chilled white chocolate mousse and refrigerate for about 2 hours or until set.PIC_20140507_115403_12A
  9. Once the mousse is set, sprinkle some green tea powder on top for decoration and taste.PIC_20140507_120511_CD8

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Note: I put aluminum foil in my 8 inch square pan before I started baking for easier removal. This recipe should work with a 7 inch springform pan also.

 

Cake Recipe Based on: http://zhangyuvivian.wordpress.com/2007/05/20/终于找到完美配方——瑞士卷/

Mousse Recipe Based on: https://en.cookpad.com/recipe/1156625

 

Triple Chocolate Mousse Cake

So this cake is what I made for Valentine’s day this year. It took a while because there are 3 layers. The middle layer is pretty bitter, probably because I used unsweetened chocolate instead of bittersweet chocolate (Although i did add some sugar, I let the chocolate mixture cool for too long and so it got a bit chunky). However, the top layer is really sweet, so if you eat all 3 layers together, it’s delicious. It’s nice if you don’t like things that are really sweet.

This recipe makes 4 cakes using 3.5 inch diameter ramekins.

Bottom Layer

Ingredients

  • 1/3 cup all-purpose flour
  • 3 tablespoons cup unsweetened Dutch-process cocoa powder
  • 1/3 cup sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 large egg, room temperature
  • 2 tablespoons whole milk (I used half and half cream because I didn’t have milk at home)
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons water

Directions

  1. Preheat oven to 350 degrees. Place ramekins on a rimmed baking sheet, and coat with cooking spray (I greased the ramekin with butter); set aside.
  2. Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and water; mix on medium-low speed until smooth and combined, about 3 minutes.
  3. Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
  4. Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.

Middle Layer

Ingredients

  • 1 tablespoons cocoa powder, preferably Dutch-processed
  • 3 tablespoons hot water
  • 3 ounces unsweetened chocolate, finely chopped
  • 1 cup cold heavy cream
  • 2 tablespoons granulated sugar
  • pinch of table salt

Directions

  1. Whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the chocolate in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, granulated sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds.
  3. Whisk the cocoa powder mixture into the melted chocolate until smooth. Whisk one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Spoon or pipe the mousse into the ramekins over the cooled cakes and gently tap the pan on counter 3 times to remove any large air bubbles; smooth the top with an offset spatula. Refrigerate for at least 15 minutes while preparing the top layer.

Top Layer

Ingredients

  • 1/2 teaspoon powdered gelatin
  • 1 tablespoon water
  • 3 ounces (1/2 cup) white chocolate chips
  • 1 cup cold heavy cream

Directions

  1. In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. Place the white chocolate in a medium bowl. Bring ½ cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from heat and add the gelatin mixture, whisking until fully dissolved. Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is completely smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes (the mixture will thicken slightly).
  2. In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1/2 cup heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Whisk one-third of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.

Bottom Cake Layer recipe based on: http://www.marthastewart.com/317890/triple-chocolate-mousse-cake

Mousse Layer recipe based on: http://www.browneyedbaker.com/2013/09/12/triple-chocolate-mousse-cake-recipe/