Crispy Mango Mousse Cake with Cilantro

For the crispy mango mousse cake with coriander, first prepare the crispy base. To do this, melt the couverture and nougat cream in the microwave or in a bain-marie and mix with the oil and the puffed rice.

Line the bottom and sides of a cake ring with baking paper, fill in the crispy mixture and smooth it out. Chill the base briefly to firm it up.

For the mango mousse, wash the cilantro and pat dry, set aside a few small leaves, finely chop the rest. Whip the whipped cream until stiff. Soak the gelatin in plenty of cold water.

Beat the egg whites with salt and 80 g sugar until stiff. Bring the remaining sugar to a boil with the water and continue to boil until a syrupy consistency is reached. Run the hot sugar into the beaten egg whites, stirring constantly. Continue beating the beaten egg whites for another 5 minutes.

Warm the gelatin with the wine and lime juice until it reaches about 45°. Add the mango puree and stir into the beaten egg whites, season with the chopped coriander. Fold in the stiffly whipped cream.

Pour the mousse into the ring, smooth it out and let it set in the refrigerator for at least 3 hours. Carefully loosen the cake ring, remove the baking paper and divide into 12 pieces. Decorate each piece of Crispy Mango Mousse Cake with Cilantro with a physalis and with a cilantro leaf.

Preparation Tip:

The mixture for the Crispy Mango Mousse Cake with Cilantro is enough for a 26 cm diameter cake.

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