MAKMAK · CLEAN RECIPE

Tropical Fruit Mousse Cakes

180 min  ·  Serves 3

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INGREDIENTS

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 tbsp cornstarch
• 1/2 cup milk
• 1/4 cup pineapple puree
• 1/4 cup mango puree
• 1/4 cup banana puree
• 2 sheets gelatin
• Yellow food coloring
• Red food coloring
• Green food coloring
• Chocolate for speckles (optional)
• Pineapple leaf edible decoration

METHOD

1. Prepare a basic pastry cream: Whisk together eggs, sugar, and cornstarch in a bowl. Heat milk in a saucepan until simmering. Gradually whisk hot milk into egg mixture, then return to saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Divide pastry cream into three equal portions.
2. For the pineapple mousse: Bloom one gelatin sheet in cold water, then squeeze out excess water. Stir into one portion of warm pastry cream until dissolved. Fold in pineapple puree and a few drops of yellow food coloring. Gently fold in 1/3 of the whipped heavy cream.
3. For the mango mousse: Bloom one gelatin sheet in cold water, then squeeze out excess water. Stir into another portion of warm pastry cream until dissolved. Fold in mango puree and a few drops of red and green food coloring to create a gradient. Gently fold in 1/3 of the whipped heavy cream.
4. For the banana mousse: Fold banana puree into the remaining pastry cream. Add a few drops of yellow food coloring. Gently fold in the remaining 1/3 of the whipped heavy cream.
5. Pour each mousse into fruit-shaped silicone molds (pineapple, mango, banana). Smooth the tops.
6. Refrigerate for at least 3 hours, or until set.
7. Once set, carefully unmold the mousse cakes.
8. If desired, melt a small amount of chocolate and use a fine brush or toothpick to create speckles on the banana mousse cake.
9. Place each mousse cake on a small serving tray or plate. Garnish the pineapple mousse cake with an edible pineapple leaf decoration.

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