MangoHow to make Flow Heart Mousseline

Take out the mango flesh, blend it into a paste using a food processor. Cut the rest into chunks and mix them together.

Cook by addingMaltsugar and mixing well,

then cook until the malt sugar melts, allowing it to thicken slightly; alternatively, you can boil it in a small saucepan, pour it into a small bowl, and refrigerate overnight.

Prepare a sponge cakeEggCake。

Cut into three pieces and use only two of them.

Take 250g more mango flesh, blend it into a paste.

Cook by adding the gelatin solution, mix well.Then add 30g sugar, mix well.

Use 250gCreamLightlywhip with sugar until slightly stiff peaks form.

Pour this into the previous mango paste, mix well.

For shaping, pour a little mousseline into half-molded molds and place one small piece ofsponge cake。

Add more mousseline on top to cover the cake, then place the flowy center in the middle of the mousseline, and pour the rest of the mousseline.

Do not fill completely; leave some space. After placing the largest piece of cake at the end, refrigerate the mold overnight to set.

The next day, remove the entire mango mousseline from the fridge, cut large mangos into slices and lay them on the cake surface. Brush a layer of thick syrup over it, then placecherrieson top for decoration.