Sweet Memory甜蜜回忆:Mango Tofu Cheese Mousse Coconut Cake芒果豆腐奶酪慕丝椰子蛋糕
Hello sweet dessert
Hello sweet dessert
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Ingredients

  • 85 g blueberry
  • 25 g Bulla cream ( or any pouring or whipping cream)
  • 25 g Liddells Lactose free full cream milk ( or any fresh milk)
  • 1 tbsp castor sugar
  • 3 g gelatin
  • 2. In a pot
  • 53 g egg whites
  • 25 g castor sugar
  • 35 g icing sugar
  • 35 g coconut powder
  • 9 g cake flour
  • 1. in a clean bowl
  • or
  • 12 minutes or
  • 35 g eggs
  • 20 g castor sugar
  • 45 g egg whites
  • 40 g icing sugar
  • 30 g almond powder
  • 10 g cake flour
  • 8 g Western Star unsalted butter, melted ( or any unsalted butter)
  • 1 tbsp lemon juice
  • 1 drop of lemon
  • 1 lemon zest
  • 1. In a bowl
  • 2. In another clean bowl
  • 8 minutes un
  • 200 g mango puree
  • 250 g Philadelphia cream cheese ,leave at room temperature
  • 50 g egg yolk
  • 30 g castor sugar
  • 400 g Bulla whipping cream ( or any dairy whipping cream)
  • 20 g castor sugar
  • 50 g tofu
  • 7 g gelatin
  • 1. Remove mousse cake from freezer and lightly blow hot air around the cake ring with blower for few seconds. Remove mousse cake from cake ring. Remove acetate strips.
  • 2. With a cooling rack sits on top of a baking tray, place hardened mousse cake onto cooling rack.

Instructions

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