Cake of creamy mousse and mango
A tasty recipe. The dessert contains the following ingredients: white gelatin, chilled mango juice, orange liqueur (liqueur), bastogne cakes (a 260 g), butter (melted), whipped cream, powdered sugar, mango and (extra) pure chocolate sprinkles.
- 5 leaves white gelatin
- 250 ml chilled mango juice
- 4 tablespoons orange liqueur liquor
- Business suit bastogne cakes a 260 g
- 40 g butter molten
In bowl with cold water gelatin 5 min.
Bring 50 ml of mango juice to a saucepan.
Gelatin squeezing and roasting in hot juice while stirring.
In a bowl of mango juice, mix 2 tbsp of liqueur and gelatine mixture.
Allow 15 minutes to cool down until the mixture becomes gelatinous.
In the meantime, in bakeries, crumble cake and crumble butter.
Mix mixture over bottom of greased form.
Press firmly with convex side of spoon.
In other bowl, whipped cream with icing sugar and beat through mango juice mixture.
Spread mango mousse on a cake base.
Let cake stiffen in refrigerator for about 3 hours.
Mango peel, cut flesh into slices of pip and cut into pieces.
In a bowl, mix mango and the remaining liqueur together and leave to use.
For serving mango spread over cake and garnish with sprinkles..
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