MOUSSE CAKE WITH TROPICAL FLAVOUR
|BISCUIMIX CHOC||g 500|
Whip all the ingredients in a planetary mixer with the whisk attachment for 10 minutes at medium speed.
Evenly spread the whipped mixture into a 1-cm thick layer onto parchment paper sheets, then bake for 8 minutes at 210°C (closed valve).
Half-fill a silicone mould with the mango mousse.
Place the frozen tropical jelly.
Cover with some more mousse and close with a layer of biscuit.
Put int the blast chiller until completely frozen.
Unmould and coat with MIRROR AMARENA.