Mango Mousse Cake (芒果慕斯蛋糕)

Ingredients:

This recipe makes 6.5-inch mango mousse cake.

For Cake Bottom Crust

• 4 double-graham crackers
• 1 Tsp butter 

For White Chocolate Mousse

• 5 g Gelatin
• 1 tsp Vanilla Extract
• 350 ml Heavy Whipping Cream + 25 g Granulated Sugar (Will only need 150 g Whipped Cream out of this)
• 2 Egg Yolks
• 150 ml Milk
• 25 g Granulated Sugar
• 60 g White Chocolate Chips

For Mango Puree Jelly

• 300 g Mango + 45 g Sugar (Will only need 90 g of Mango Puree out of this;  Use the remaining Mango Puree for Mango Mousse)
• 15 ml water
• 3 g gelatin

For Mango Mousse

• 150 g Mango Puree (The remaining Mango Puree from making mango puree jelly should be enough)
• 5 g Gelatin
• 25 ml Water
• 3 tsp Lemon Juice
• Whipped Cream (The leftover whipped cream from white chocolate mousse)

For Cake Top Decoration

• 1 Large Mango

Tools/Materials:

• 6.5 inch non-stick spring form pan
• Parchment paper to line the bottom of the spring form pan and around the pan.
• Stand mixer or hand mixer
• Food Scale
• Food thermometer
• 3 qt sauce pan
• Mixing bowls - different sizes
• Spatula/Spoon
• Knife
• Kitchen Cloth Towel
• Plastic wrap
• Cutting board
• Cake turn table (optional)
• Icing Spatula

Preparation:

For Cake Bottom Crust

• Preheat the oven to 350 F degree.
• Place graham crackers in the zip loc bag.  Crush them thoroughly with the rolling pin or the bottom of the glass bottle until everything has become the powder.
• Melt the butter.  
• Mix the two in a bowl.
• Bake it for 10 minutes.
• Set aside and let cool.
• Once it's cool down, cover it with the plastic wrap and refrigerate it.
• Press them to the bottom of Spring Form pan with the bottom of the spoon.

For White Chocolate Mousse

1. Divide milk into two parts.  Pour about 2 Tsp of milk to a small bowl.  Add gelatin powder and mix them well.  Set aside.
2. Set aside white chocolate chips.
3. Pout the remaining milk into a 3 qt sauce pan.  Add the vanilla extract.  Cook it on a low heat until it reaches to 190 F.
4. In a separate medium bowl, beat egg yolks and sugar well.  Strain the milk into the mixing bowl from the sauce pan.  Mix them well.
5. Strain the mixture back to the sauce pan.  Add gelatin mixture at step#1.  Cook them again at the low heat until it gets thicken.  Remove the sauce pan from the stove.
6. Add white chocolate chips to the mixture and mix them.  Chocolate chips will melt and will blend in well.
7. Add the heaving whipping cream and sugar to the mixing bowl.  Beat them at the high speed for about 1-2 minutes.  After 2 minutes, reduce the speed to medium until soft peak has formed.  
8. Measure 150 g of the whipped cream and set aside.  Fold it into the mixture at step#6.  
9. Set aside the remaining whipped cream for later use.  Of course, cover the bowl with the plastic wrap and refrigerate the whipped cream.
10. Get the spring form cake pan out of the fridge.  Pour in white chocolate mousse.  To level the surface, lift the pan about 2-3 inch and gently drop it and do it a couple of times.  Alternatively, gently level it with the spatula or the bottom of the spoon.  Cover it with the plastic wrap and refrigerate it for an hour in the freezer. 

For Mango Puree

**After about 1 hour of freezing the white chocolate mousse, you could start this process. 

1. In the bowl, add 350 g mango and 45 g sugar.  Make them the puree.  Set aside to be used later.

For Mango Puree Jelly

1. In a small bowl, mix the gelatin powder and the water. 
2. Measure 90 g of mango puree and add the gelatin mixture to it.  Mix them well.
3. Take the spring form pan out of the freezer.  Remove the plastic wrap.  Add the mango puree jelly to make a thin layer which is about 0.2 inch thick.  Gently drop the cake pan or use the spatula to gently to level the surface. 
4. Freeze them for 15 minutes.

For Mango Mousse

• In a small bowl, mix the gelatin powder and the water.
• Measure 150 g from the leftover Mango Puree which was made previously.  Add the lemon juice and mix them well.
• In a 3 qt sauce pan, transfer the mango puree mixture at step#2 and cook it at the low heat until the bubble has started forming on the surface.  Remove it from the stove.
• Add the gelatin mixture to the sauce pan and mix them well. 
• In a big bowl, add water and ice.  Dip the sauce pan into it and let it cool down for a couple of minutes.
• Take the leftover whipped cream that was refrigerated before.  Pour the mixture at the previous step to the whipped cream and mix them well.  
• Take the spring form pan out of the freezer. Remove the plastic wrap and pour in the mango mousse.  Use the spatula to level the surface.  Refrigerate it for a couple of hours.  The longer the better since it will allow enough time to set the mango mousse.  I refrigerate for about 3-4 hours.

Putting Everything Together:

1. For cake topping and decoration, peel the mango.  Cut the mango cheeks, one from each side.  For each mango cheek, slice it into 2mm thick mango slices.  
2. In a sauce pan, boil the water on a high heat.  When the water is boiled, remove it from the stove.  Get a kitchen cloth towel and dip it into the hot water.  Squeeze excessive water from the towel.  Be careful not to get yourself burnt. 
3. Take the spring form pan out of the fridge.  Remove the plastic wrap on top.  Put the hot paper towel around the cake pan.  Hold it close to the pan for a minute or two.  Gently release the spring form. During the release, do it very slowly to make sure that the cake won't crack.  
4. Transfer the cake to the cake turn table if you have one.  If not, just put it on the surface where you will be putting the cake to decorate.  Use the icing spatula and  gently insert it between the bottom of the cake and the cake pan.  Slowly remove the cake pan.  You might or might not want to leave the parchment paper lining at the bottom of the cake.  I remove it for mine. 
5. Use the mango slices that were prepared at step#1 to form like a flower to overlap them each other.  Start it from the very middle and work your way out.
6. Slice a piece and enjoy!