Mini mirror glaze mango and banana mousse cake sounds delicious in it. But I bet you are thinking they are going to be a lot of work so you are not going to bother giving them a try. Don’t make that mistake. I promise you, your taste buds will thank you. These Moorish beauties are not that difficult to make. Watch my video to see just how easy they are to make. Plus you will definitely impress your guests with these tasty desserts
MANGO & BANANA MIRROR GLAZE MOUSSE CAKE INSPIRATION
For our anniversary I wanted to surprise my husband with a dessert that incorporated his favourite fruit, mango. I wanted it to look elegant and be something I had never made before, something that would make him say wow! After a lot of thinking, researching, drawing and experimenting I decided on an entremet, because it’s elegant, has some kind of mousse (which I love), textural contrast, and looks amazing.
INSIDE A MINI MIRROR GLAZE MANGO & BANANA MOUSSE CAKE
The only problem I had was that I didn’t have a lot of time to make loads of different elements, like standard entremets have. So I cut my mini mirror glaze mousse cake down to 3 main parts, and 2 extra garnishes to balance out all the flavours. This created a simple tasty posh dessert that looks restaurant quality but still super easy to make.
A soft gelee mango glaze encases the velvety mango mousse, that sits on top of a bed of white chocolate banana cake. It is served alongside a zingy lime sauce, and topped with some bitter dark chocolate, this posh dessert will impress aesthetically and captivate the taste buds.
This dessert has different textures. The mousse is soft, the cake is chewy and the chocolate is crisp.
The dessert is sweet and balanced with the sour lime sauce and bitter dark chocolate.
It has everything you need to keep your taste buds singing with happiness.
PRESENTATION
The first time I made my mini mirror glaze mango and banana mousse cake I piped my melted dark chocolate carefully for an elegant look. In my video below I used a fork and sprinkled it all over for a more artistic look. It’s up to you which method you prefer, they both look stunning either way.
THE TASTE TEST
On the morning of our anniversary my husband and I had a dome each and my girls shared one so that left us with 3. It was so delicious. We were going away right after breakfast and I didn’t want to throw them in the bin so I dropped them off to my mum and dad. When I asked my mum if they liked them she said,
“I only had a spoon your dad ate them all” lol
My dad ate all 3 in less than 24 hours, and he’s fussy. He only eats Greek desserts covered in honey or syrup, so I knew this dessert was a winner.
And so will you if you give them a try! If you like this kind of dessert you may also like one of these desserts.
Ingredients
WHITE CHOCOLATE BANANA CAKE
- 100 g unsalted butter (room temperature)
- 100 g sugar
- 1 egg
- 100 g plain flour
- 2 large ripe bananas
- 80 g white chocolate (melted)
MANGO MOUSSE
- 3 gelatine leaves
- 280 g mango
- 100 g sugar
- 200 ml double cream
MANGO MIRROR GLAZE
- 4 gelatine leaves
- 350 ml mango juice
- 250 g sugar
- 250 g condense milk
- 200 g white chocolate
- orange food gel paste
LIME SAUCE
- 1 tablespoon corn flour
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup lime juice
- green food gel paste
DARK CHOCOLATE DECORATIONS
- 100 g dark chocolate melted
PLATE UP
- 100 g dark chocolate melted
EQUIPMENT
- 1 mixing bowl
- 5 spoons
- 1 fork
- 1 small plate
- baking paper
- 1 baking pan (35x25cm)
- 2 bowls
- stick blender, blender or a potato masher
- 1 whisk
- 1 silicone dome moulds (7cm wide)
- 1 tray (big enough to hold your silicone dome moulds)
- 1 large jug
- 1 circle cutter (7cm wide)
- 2 pans
- 1 squeezy bottle (you can aso use a bowl covered with cling film)
- 1 wire rack
- 1 seive
- 1 piping back (you can also use a sandwhich bag or a fork)
Instructions
WHITE CHOCOLATE & BANANA CAKE
- Preheat your oven to 180'c 350'f gas mark 4
- Beat 100g butter and 100g sugar together until light and fluffy
- Add in your egg and beat well
- Add 100g flour and fold it in
- Mash 2 bananas with a fork and add it to your batter and fold them in well
- Melt 80g white chocolate and fold it in well
- Line your pan (35x25 cm measured from edge to edge from the top of the pan) with grease proof paper
- Add in you batter and spread it out evenly from edge to edge( it'll be a very thin layer)
- Cook in your oven for 14 minutes or until the tops are slightly golden and when a skewer is inserted it will come out clean
- Leave to cool
MANGO MOUSSE
- Soak 3 gelatine leaves in cold water for 5 minutes
- Add you 350ml mango and 250g sugar to a pan and heat on a low heat until all the sugar has melted and just starts to boil then take it off the heat
- Puree your sweetened mango
- Whip 200ml double cream to soft peaks and fold into your mango puree
- Squeeze out the excess water from your gelatine leaves and add them to your mango puree and stir until they have dissolved
ASSEMBLE MOUSSE AND CAKE
- Put your dome mould on a flat tray to make transporting the mousses to and from the freezer easier
- Pour your mousse into 7cm silicon dome moulds leaving about a 0.5cm gap from the top
- Then with a 7cm round cutter cut out 6 circle pieces from your cake
- Place each piece of cake on top of the mouse with the bottom of the cake facing up towards you
- Wrap them all up with cling film and place in the freezer to set overnight
- Enjoy eating your left over cake (",)
MANGO MIRROR GLAZE
- Soak your gelatine leaves in some cold water so they are covered for 5 minutes
- Add your mango juice, sugar, glucose and condense milk to a pan and bring to the boil
- Take off of the heat and add your white chocolate and stir until it has melted
- Squeeze out as much water as you can from your gelatine and add it to your pan and stir until it has dissolved
- Add your orange food gel paste and stir it in so it is fully incorporated, add as much paste to get the desired shade of orange or whatever colour you are using
LIME SAUCE
- Mix 1 tbsp. corn flour and1/4 cup water into a paste
- In a pan add 1/2 cup sugar and 1/2 cup lime juice and heat on a low heat until the sugar has dissolved
- Add in your corn flour mixture and boil until the sauce thickens
- When the sauce has thickened take your pan off of the heat and add in your green gel paste and stir until your sauce is the shade of green you want
- Store your sauce in a squeezy bottle or in a bowl covered with cling film and put it in the fridge.
- Take your lime sauce out of the fridge 1 hour before you want to plate up
GLAZING THE MANGO MOUSSE
- Get the tray you used to bake your white chocolate and banana cake and line it with baking paper and place a wire rack on top
- Take your mango mousse's out of the freezer and peel them out of their moulds and place on the rack
- Make sure your glaze is at room temperature then strain it through a sieve to make sure it is extra smooth
- Using a spoon pour your glaze over each of your mango mousses then leave to set for about 20 minutes or put it in the fridge to speed up the process
- Cover your mousses again and leave them to set and repeat until all the glaze is finished
DARK CHOCOLATE DECORATIONS
- Melt your dark chocolate
- Get your silicone dome moulds you used for your mousses and place a drop into the centre of each dome and with the back of a spoon push the chocolate up the side or place the chocolate on the top edge and let it drip dowm to the centre of the down and with the back of your spoon smooth out any gaps
- Leave them to set at room temperature of put them in the fridge to speed up the setting process
PLATE UP
- Place your finished glazed mousse cake onto the centre of your serving dish/plate
- Pipe some dark chocolate lines over your mousse for an elegant look or dip a fork in your melted dark chocolate and sprinkle it back and forth over your mousse for an artist effect
- Squeeze a circle of lime sauce on one side and point a bit towards the cake to draw the persons eye to your master piece
- Peel off one of your chocolate decorations and place it in to one side of your mousse
- Sit back and enjoy your guests marvel at your beautiful creation as you take a bite of this well balanced taste bud satisfying dessert
VIDEO
ggmix TIPS
Nutrition
If you give this recipe a go let me know how you got on and what you thought of the flavour in the comments below.
Kali Orexi
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