Fui Cooks At Home VII: The Golden Mangoes Mousse Cake (黄金果)

 

 Fine Dining Dishes by Fui

The inspiration of making this mango mousse cake is come from a novel of Tiger Curse written by Colleen Houck, mentioned the golden fruit of mango which is one of the oblation of Ancient India for the Goddess.

Also, recently gain a new knowledge, a discovery of new mango(since I never know much about mango), the large and round mango, R2E2(Thailand/Australia).

So I decide to make it a mousse cake form since incoming May I'll make a Champagne mousse cake which I planned since last year.

I have make two mango mousse cake, with different way of decoration. Both also satisfied and meet my expectation of the result.

The first mango mousse cake has three kind of mangoes: Thailand R2E2, Rainbow, and Waterlily.

Thailand R2E2

The ripen R2E2 is absolutely aromatic, sweet and juicy flesh. One of my most favorite variety of mango.

Rainbow

Another mango which is also aromatic, delicious as R2E2.

Waterlily

Waterlily has firmer flesh compare to R2E2 or Rainbow, a different kind of sweetness and bright yellow in color.

Mangoes Flesh

Sliced of R2E2

The is the advantage of large and round R2E2. Best for sliced decoration.

Three Kinds of Mangoes Puree

The quality of ingredients will speak itself to the consumer as usual. No jam allowed.

Sablee Crumb Base

I definitely love this biscuit, easy make yet delicious!

Whipped Cream, Soft Peak

Don't whip until stiff peak form, otherwise the mousse cake will be hard like a jelly cake.

Base Filling

Choice on your own hand, fill as you like, decor as you wish.

Unmold Mango Mousse Cake

Voala, simple as you can see.

Golden Mangoes Mousse Cake

For the first time, but isn't it look so awesome?! This idea just suddenly invade my brain. The key is to use large and round mango like R2E2. If insist to use normal mango, be expect to use more mangoes.

Top with mixed diced mangoes.

Golden Mangoes Mousse Cake (黄金果)

Golden Mangoes Mousse Cake (黄金果)

Ready to serve!

2nd Mangoes Mousse Cake

Addition of Aust R2E2(not use in 2nd cake, waiting to be ripe) and Elephant Tusk

Driscolls Strawberry

My most favorite brand of strawberry and lucky having the promo, a box of this for the price of 11.90RM only. Best deal ever!

President Unsalted Butter

Mostly I use Anchor unsalted butter but for the first time use the President butter. I found that this butter is much better than regular butter because this is soft, creamy white, light and taste so good!

Chopped Pistachio

Sablee Crumb with Chopped Pistachio

Lets mixed some nutty cake base!

Sliced Mangoes

Four kinds of sliced mangoes, tempting ever :D

Diced Strawberries

Mangoes Mousse Base with Diced Strawberries

Golden Mango Mousse Cake

Golden Mango Mousse Cake with Strawberry Rose and Halved Blackberries

Golden Mango Mousse Cake with Strawberry Rose and Halved Blackberries

Recipe(5" Round):

Sablee Pastry
50g Unsalted Butter, Soften
25g Pure Icing Sugar, Sifted
1/4 Egg Yolk
63g Plain(All Purpose) Flour, Sifted
Pinch of Salt

25g Unsalted Butter, Melted
8g Chopped Pistachio

In the bowl of a mixer with paddle attachment, cream the butter and icing sugar until pale.
Turn the mixer to the lowest speed, add the egg yolk and mix.
Add the flour and salt and mix just until the dough comes together.
Turn the dough out onto a piece of plastic wrap and shape it into a disc.
Cover with the plastic wrap and refrigerate to chill thoroughly before rolling.

Roll out the sablee pastry to 5mm thick and place on a baking tray. Bake at 180°C until golden brown. Allow to cool, then break into pieces and blitz in a food processor to form fine crumbs.
Mix 45g crumbs with butter and chopped pistachio and press into the cake mold, refrigerate to set. 

Mango Mousse Cake Filling
1/2 R2E2 Mango, peeled and destoned
1/2 Rainbow Mango, peeled and destoned
1/2 Elephant Tusk Mango, peeled and destoned
1/2 Waterlily Mango, peeled and destoned
150g Whipping Cream
7g Gelatine Powder
150g Mango Puree*

Soak the gelatine powder with one tablespoon of cold water in a saucepan.
Slice the R2E2 mango, 13-15slices. Diced the leftover mango.
For the rainbow, elephant tusk and waterlily, dice the flesh.
Use half of the mix diced mango blend into puree to get at least 150g Mango Puree*
Whisk the whipping cream into soft peak form and keep in chiller.
Low heat to melt the gelatine powder and then pour in the mango puree. Mix well.
Remove the mango puree from heat and divide into two times to fold into whipped cream.

Pour into the chilled mold and keep in chiller for at least 8hours to set.


Decoration
Mix Diced Mango
R2E2 Mango Slices
Mirror Glaze*

Unmold the mango mousse cake, cover with mango slices and top with diced mango. Add mango puree before top with diced mango if desire. Brush with mirror glaze(optional but can keep longer).

*Mirror Glaze
2Tbsp Water
1/2 Tsp Gelatine Powder

Low heat to melt the gelatine powder with water. Slightly cool it down before brush on the cake.

Fui Cooks At Home VI: "Bloody" "Scary"? Sparkling Wine Cheesecake

Been a long time lazy to update this blog~

Reactive with the newest creation, a wine flavor cheesecake. Thanks to Yue's recipe. I have messed up at the part of jelly decor and God bless that gave me a chance to try out this new "decoration skill" with my itchy hands.

Fine Dining Dishes by Fui

I had promised a friend to bake a cake for her when she comes to join us this Chinese New Year's gathering but unfortunately she can't make it due to personal reason. This cake is also use for my friend and my birthday celebration. So it is multi-purpose :p

Sablee Pastry

When you get some "Ohm", you'll feel like everything need to be good to show your passion and sincerity. Therefore, I have a self-bake pastry for the cake crust instead of using any digestive biscuit. This biscuit actually is easy to make and it is smell good and delicious!

Cream Cheese Mixture with Macerated White Grapes

I'm actually a bit worrying every time trying out the new recipe, especially cheesecake, worry the cheesecake will not set.

For choosing the white wine, I do use Brown Brothers Orange Muscat & Flora 2010 dessert wine to add more citrus flavor in it. Other sweet white wines will do so, such as moscato or sparkling.

I do use seedless grapes and spend over half an hour to totally remove all the tiny seeds, to make it 100% seedless.

I was messed up with the part of jelly decor, forgot to add the water caused the first layer of jelly so thin. Soon the "naughty" idea pop up in the mind, make the 2nd layer with adding the luster dust. Luster dust is mostly use to paint the fondant cake but I just want to try out mixing them into a jelly :D


Bravo, I can't believe it can be such beautiful and I feel so proud with my "new creation", surely you can't find such a decor cake outside there.


Dessert

Sparkling Golden Fortune Wine Cheesecake

Dessert Wine and Grapes Cheesecake

The center look carefully is not red grapes but painted with red amber jelly :p The surrounding golden sparkling jelly look so gorgeous :D Bring Fortune!

Celebrate birthday with my friends and glad they like it :D


Recipe(8" round):
Sablee Pastry
100g Unsalted Butter, Soften
50g Pure Icing Sugar, Sifted
1/2 Egg Yolk
125g Plain(All Purpose) Flour, Sifted
Pinch of Salt

50g Unsalted Butter, Melted

In the bowl of a mixer with paddle attachment, cream the butter and icing sugar until pale.
Turn the mixer to the lowest speed, add the egg yolk and mix.
Add the flour and salt and mix just until the dough comes together.
Turn the dough out onto a piece of plastic wrap and shape it into a disc.
Cover with the plastic wrap and refrigerate to chill thoroughly before rolling.

Roll out the sablee pastry to 5mm thick and place on a baking tray. Bake at 180°C until golden brown. Allow to cool, then break into pieces and blitz in a food processor to form fine crumbs.
Mix 160g crumbs with butter and press into the cake mold, refrigerate to set.

Grapes in White Wine
300 ml white wine
200 g green grapes, chopped

Combine all ingredients & leave to stand overnight.
Drain to remove grapes & reserve the wine for the filling & topping.

Cheesecake Filling
250 g cream cheese
100 g sugar
2 tbsp lemon juice
240 ml whipping cream
10 g  gelatine powder
120 ml white wine, from grapes in white wine
grapes in white wine

In a small saucepan, pour in white wine and sprinkle gelatin powder on top, leave it for 10 minutes. Dissolve gelatine in white wine over low heat.
Beat cream cheese, sugar & lemon juice until smooth, then fold in gelatine mixture.
Whisk whipping cream to soft peaks, then gently fold into the cheese mixture.
Fold in the chopped grapes.
Pour into the prepared pan/cake mold & refrigerate to set.

Decoration
135 ml white wine, from grapes in white wine
15 g sugar
50 g water
6 g sheet gelatine
Grapes
Luster Dust

In a small saucepan, combine wine, sugar, water & gelatine, leave it for 10 minutes. Heat the saucepan over low heat until gelatine is dissolved, cool slightly.
Add in small amount of luster dust, mix well.
Decorate the cheesecake with grapes.
Pour over the cheesecake & refrigerate to set.




Happy Chinese New Year to everyone. Have a fortune year and healthy be always!