It is the season to get mango everywhere during the summer time, a light and fresh fruits mousse cake is awesome in the hot day. The mousse texture of Tinrry 下午茶 is so soft, I adapted the recipe to make a double flavours in mango and blueberry with Oreo biscuits for the base, and add a thin layer of lemon jelly on the top.
Recipe: (Spring form pan 6"/18cm)
Biscuit base:
65g Oreo biscuit
25g melted butter
Blueberry Mousse:
60g cream cheese (room temperture)
50g whipping cream
35g yakult
25g yoghourt
15g sugar
6.5g gelatine sheet (soak in ice water for 7-8mins)
Blueberry Jam:
65g fresh blueberry
8g lemon juice
15g sugar
Mango Mousse:
60g cream cheese (room temperture)
50g whipping cream
60g yoghourt
15g sugar
6.5g gelatine sheet (soak in ice water for 7-8mins)
Mango Jam: (around 1 & 1/2 medium size mango)
65g fresh mango (puree)
8g lemon juice
15g sugar
65g fresh mango in dice
Mango Jelly layer:
3 Tbsp mango jelly powder
5 Tbsp hot water / cold water （half/half)
20pcs fresh blueberry
Utensils: hand mixer
Procedure:
Base:
1) Put out the cream of Oreo biscuit, put the Oreo into a zip bag then crash them with a roll pin,
2) Melted the butter in microwave, mix with the Oreo then press the mixture into the pan, put it in the fridge for at least 15 mins, set aside;
Blueberry jam:
1) Cook the blueberry/lemon juice/sugar on a medium heat until the sugar is melt, and mixture is a little bit sticky, let it cool down and set aside;
Blueberry Mousse:
1) Soak the gelatine sheet in the ice water for 7-8 mins, set aside;
2) Whisk the cream cheese/sugar/yoghourt/yakult until smooth without lumps,
mix with the blueberry jam, shift it to have just the creamy texture, set aside;
3) Whisk the whipping cream in high speed with hand mixer for 5-6mins to pull out the air, then use low speed to have a smooth creamy (don't form pick!);
4) Pull the 3) into 2), whisk and mix them until smooth, pour it in the pan with Oreo base, then let it cool in the fridge until firm;
Mango Jam:
1) Cut the mango in dice, cook the blueberry/lemon juice/sugar on a medium heat until the sugar is melt, and mixture is a little bit sticky, let it cool down and set aside;
Mango Mousse:
1) Soak the gelatine sheet in the ice water for 7-8 mins, set aside;
2) Whisk the cream cheese/sugar/yoghourt until smooth without lumps,
mix with the mango jam, until become the creamy texture, set aside;
3) Whisk the whipping cream in high speed with hand mixer for 5-6mins to pull out the air, then use low speed to have a smooth creamy (don't form a peak!);
4) Pour the 3) into 2), whisk and mix them until smooth, pour it in the pan on the top of blueberry mousse, then let it cool in the fridge until firm;
Decoration:
1) Mix the mango jelly powder with 2 Tbsp hot water first then 2 Tbsp water, let it cool down but not yet form;
2) Pour it on the top of the mango mousse, decorate with fresh berries or fruits as you like onto the jelly top, let it cool in the fridge at least 2 hours.
**Serve and enjoy!
芒果收成季節在夏天，在炎熱天氣吃些新鮮水果慕斯蛋糕是很棒的。 Tinrry下午茶的慕絲質地很柔軟，我改用了配方，用芒果和藍莓上製作雙重口味，配以奧利奧餅乾為底餅，並在頂部添加一層薄薄的芒果果凍。
食譜：（6“/ 18cm移動盤）
底餅：
65g Oreo餅乾
25g 融化的牛油
藍莓奶油慕斯：
60g 奶油奶酪（室溫）
50g 鮮奶油
35g 益力多
25g 酸奶
15g 砂糖
6.5g 魚膠片（在冰水中浸泡7-8分鐘）
藍莓果醬：
65g 新鮮藍莓
8g 檸檬汁
15g 砂糖
芒果慕斯：
60g 奶油奶酪（室溫）
50g 鮮奶油
60g 酸奶
15g 砂糖
6.5g 魚膠片（在冰水中浸泡7-8分鐘）
芒果果醬：（約1個半中形的芒果）
65g 新鮮芒果（純泥）
8g 檸檬汁
15g 糖
65g 新鮮芒果切丁
裝飾：
芒果果凍層：
3湯匙 芒果果凍粉
5湯匙 熱水/冷水 各半
20pcs 藍莓
用具：手動攪拌機
做法：
底餅：
1）把Oreo餅乾的奶油除出來，把Oreo放進一個拉鍊袋，然後用擀麵杖把它們壓碎，
2）在微波爐中融化牛油，與Oreo混合，然後將混合物倒入焗盤中，放入冰箱至少15分鐘待用;
藍莓果醬：
1）在中小火煮藍莓/檸檬汁/糖，直到糖熔化和混合物有點粘，讓它冷卻下來，放在一邊待用;
藍莓奶油慕斯：
1）將魚膠片在冰水中浸泡7-8分鐘，待用;
2）用手動攪拌器攪拌奶油乳酪/糖/酸奶/yakult直到光滑無結塊，與藍莓果醬混合，攪拌柔滑奶油質地，待用;
3）用手動攪拌器高速攪拌攪打奶油5-6分鐘，抽出空氣，然後使用低速使其具有光滑的奶油狀，待用；
4）將3）放入2）中，攪拌，攪拌直至均勻，倒入Oreo底盤中，放入冰箱冷卻至固體;
芒果果醬：
1）在骰子中切芒果，用中火煮藍莓/檸檬汁/糖，直到糖熔化，混合物有點粘，讓它冷卻下來，放在一邊;
芒果慕斯：
1）將明膠片在冰水中浸泡7-8分鐘，待用;
2）用手動攪拌器攪拌奶油乳酪/糖/酸奶直到無結塊，與芒果果醬混合，直到變成奶油質地，擱置;
3）用手動攪拌器高速攪拌攪打奶油5-6分鐘，抽出空氣，然後使用低速使其具有光滑的奶油狀，待用；
4）將3）倒入2）中，攪拌，攪拌至光滑，倒入有藍莓慕斯上面的盤子中，然後放在冰箱中冷卻直至變硬;
裝飾：
1）將芒果果凍粉與2.5湯匙熱水混合，然後加入2.5湯匙水，待其冷卻但未形成;
2）將其倒在已冷卻的芒果慕斯的上面，用新鮮的藍莓裝飾到果凍上面，讓它在冰箱冷卻至少2小時。
*享用！
