Finally some warm weather and sun this weekend. The week had been miserable with pouring rain and wind so imagine everyone’s delight when the sun finally decide to show itself.
I decided to redo the coconut dacquois and mango cream cheese mousse cake. The last time I followed the instructions as per measurement but found the mousse cake quite sweet for my liking. This was due to the sugar added to the already sweet mango puree. The mirror obviously did not help as it also contained sugar. As a note to readers, the mango puree made from fresh mangoes was sweet enough, hence add the extra sugar at your discretion. The next tweek I made was the dacquoise. I reduced the icing sugar. I had better success with the dacquoise this time as the egg whites/sugar where whipped properly. AS a third revision, I added about 20 g more mango puree to the suggested measurement. By doing so, the flavour was more pronounced. As a finale tweek, I also chopped up some fresh mango to add to the mousse cake. I also decorate the dish with some beautifully scent chocolate petals, given by a friend. The results were more to my liking and it was less sweet.
Mango Cheese Mousse (adapted from Tony Wong)
Fresh Mango Puree 100g (I used 200 g)
Granulated Sugar (I used 5 g)
Mascarpone Cheese (I used cream cheese)
Whipping Cream 150 g
Gelatin Leaf 6 g
Fresh Mango Chunks
Ground Almond 57 g
Coconut 55 g
Icing sugar 112 g (I used 90 g)
Egg white 150 g ( I used approx. 170 g)
Sugar (I used 40 g)
For decoration, I chose to decorate the cake with a gum paste carnation. I had previously taken the course with Michaels and thought the colours would compliment the colour scheme. The results were more to my liking and it was less sweet.