MINI MIRROR GLAZED MANGO & BANANA MOUSSE CAKES
A dessert that will impress!
Prep Time 1 hour 30 minutes
Cook Time 34 minutes
Setting Time 12 hours
Total Time 2 hours 4 minutes
Servings 6
Calories 1251kcal
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
Notes
-Your glaze will pool up at the bottom of the pan make sure to pour your glaze back in your pot so you can re-use it to cover your mousses
-To speed up the glazing process you can also put your glaze into the fridge when you put your mousses in to set. This will thicken it up and shorten the glazing time
Nutrition
Calories: 1251kcal | Carbohydrates: 157g | Protein: 12g | Fat: 65g | Sodium: 28mg | Sugar: 133g