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Mango and White Chocolate Mousse Cake

Mango and White Chocolate Mousse Cake

비용 $12, 절약하다 $25

출처: Recommended by CookPal

  • 240 분
  • 8 인분
  • $12

재료

  • Chocolate

    • 🍫 3 ounces white chocolate

  • Dairy

    • 🥛 3 tablespoons heavy whipping cream
    • 🥛 ¾ cup heavy whipping cream

  • Fruits

    • 🥭 1 cup chopped fresh mango

  • Sweeteners

    • 1 teaspoon white sugar

  • Liquids & Gelatin

    • 1 tablespoon hot water
    • 1 (.25 ounce) package unflavored gelatin

단계

1

Place white chocolate and 3 tablespoons heavy cream in the top of a double boiler. Add hot water to the bottom of the double boiler and place over medium-low heat. Stir occasionally until chocolate melts, 3 to 5 minutes.

2

Beat 3/4 cup heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

3

Combine mango and sugar in a food processor; puree until smooth. Pour into a bowl; fold in melted white chocolate mixture and whipped cream.

4

Place hot water in a small bowl. Sprinkle gelatin on the water; allow it to melt 1 minute.

5

Pour softened gelatin into the mango mixture. Mix thoroughly with an electric mixer for 1 or 2 minutes. Transfer mixture to a 9-inch springform pan. Refrigerate until firm, 3 or 4 hours.

영양 성분

1인분당

🔥

171

칼로리

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    단백질
  • 11
    탄수화물
  • 14
    지방

💡 For best results, use fresh mango instead of frozen to avoid excess moisture.Chilling the heavy cream and mixing bowl helps create stable whipped cream.Make sure the gelatin is completely dissolved before adding it to the mango mixture to avoid lumps.