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芒果慕斯 8寸

芒果慕斯 8寸的做法
7.9 综合评分 195 人做过这道菜收藏
定定爱厨房的厨房
定定爱厨房芒果是我的大爱，在加入烘焙坑不久就决定尝试做芒果mousse.芒果慕斯还有一个浪漫的别称——法兰西情人，香浓的芒果味蛋糕做给爱的那个人。做了一个8寸，一个6寸的。这次是按照8寸的用量记录的全过程噢。
複雜指數:???

用料

芒果搅拌成泥	300g
稀奶油	400g
牛奶	100g
吉利丁	2g*5片
太古細沙糖	80g
QQ糖	70g
芒果粒	適量
戚風蛋糕	8寸，2片
純淨水(用于融化QQ糖)	90g
裝飾物	若幹

芒果慕斯 8寸的做法

准備好所需食材，提前稱量好用量。慕斯蛋糕不需要烤箱，做好冷藏4小時以上即可，簡單方便好上手
爲了取蛋糕時方便，可用吸油紙墊底（沒有吸油紙我就用了錫紙代替）。
戚風蛋糕做成8寸的，为了蛋糕美观，建议戚風蛋糕的尺寸小于慕斯蛋糕的尺寸。一片用于垫底，一片在中间层面。
取一片戚風蛋糕垫底，稍微按压下。
吉利丁5片用冷水泡5分鍾，5分鍾後拿出把水瀝出。此時吉利丁狀態變軟。
在泡吉利丁時就把奶油打發。打發至6-7成，有一定紋理狀。
奶油打發至明顯的大紋理
將軟的吉利丁與牛奶，細沙糖一起用溫水熬煮，需要注意的是一定要小火，用勺子攪動，不要至漲。待吉利丁及細沙糖融化即可，關火自然冷卻。
之前將300g的芒果用攪拌機打成泥狀，盡量不要有結塊，質感細膩。吉利丁冷卻至常溫，兩者倒到一起攪拌混合。
將吉利丁牛奶液和芒果泥混合的慕斯液倒至奶油中，攪拌。
在容器中蛋糕片上放一些芒果粒
倒入混合後的慕斯液，盡量從邊部開始倒。
加到一般容量时，加上一片戚風蛋糕片
把剩下的慕斯液倒完，基本快滿邊了。慕斯液倒完可輕輕震動模具，讓慕斯液平整，將內部氣泡震出。
將慕斯蛋糕冷藏至冰箱30分鍾，此時做鏡面。將QQ糖混合90g純淨水，我還混入一些芒果泥，用微火加熱熬至QQ糖融化，待自然冷卻至微熱。
將鏡面QQ糖液體用小勺挖至慕斯蛋糕上，建議不要直接倒，不然容易不均勻。
加完後放冰箱冷藏4小時以上，我是放了一個晚上
蛋糕出冷藏，閃亮登場。最後可以根據自己的喜好增加裝飾。
取出模及墊底的錫紙

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