Strawberry and Mango Entremet

18 Jul

What a wonderful weekend. The skies are crystal blue and clear and everywhere is blooming….ahhhh this is how life is in the summer. Been so busy at work and with no time for baking, my appetite for baking was sky rocketing again. My little fingers agree with me as they wildly flip and tear through pages looking for inspiration. Heart beating with anticipation, it sings as I look through the delicious photos. I finally rested ton the tropical mango mousse cheesecake dessert again. Complimented by the succulent aroma of coconut, it truly reminded me of the tropics. This time I decided to add in strawberry to the mix as I found strawberries and mangoes go well together. DSC_0710 I first made the coconut dacquoise. Then I made the mango mousse. To make the mango mousse, I first softened the gelatin with cold water. Next I pureed some fresh mangoes. Once the mangoes were pureed, cream cheese and sugar were beaten together till softened and then the mango puree was mixed in. Beat until homogenous and set aside. By now the gelatin has softened. Squeeze out the water and heat to dissolve the gelatin. When the gelatin has dissolved, add it to the mango/cream cheese mixture and set aside. Whip up the cream and fold into the mango/cream cheese mixture. DSC_0712 Place a disc of dacquoise at the bottom of the cake pan and pipe in the mango/cheese mousse. Place the next disc of dacquoise on top. The Strawberry cheesecake mousse came next. The process is the same for the strawberry mousse cheesecake as the mango mousse. Steps are as follows: puree the fruit, soft and melt the gelatin, whip the cream cheese and sugar to soften, add in the fruit, combine the gelatin to the mixture and whip and fold the cream in to the strawberry cream cheese mixture. Once the mixture is complete, pipe on top of the second dacquoise and place in fridge to set. To decorate, I sliced up some mangoes and arranged them into a rose shape. Voila.

DSC_0735

Coconut Dacquoise

Ground almond 57g
Dessicated coconut 55g
Icing Sugar 112g
Egg White 150g
Sugar 50g

Mango Cheese Mousse

Fresh Mango Puree 100 g
Granulated Sugar 50 g
Cream Cheese 150 g
Whipping Cream 150 g
Gelatin Leaf 6g

Strawberry Cheese Mouse

Fresh Strawberry Puree 100 g
Granulated Sugar 50 g
Cream Cheese 150 g
Whipping Cream 150 g
Gelatin Leaf 6g

Result:  OMG, this recipe was a keeper as everyone loved the combination of strawberry and mango.  The coconut suited both flavours quite well.  Next time one could try the combination of strawberry and litchee as summer was here.

Bon Appetit!!!!

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