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Home / Mango Crème Caramel Mousse & Coconut Tres Leches Verrine

Mango Crème Caramel Mousse & Coconut Tres Leches Verrine

Mango Crème Caramel Mousse & Coconut Tres Leches Verrine

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Mango Creme Caramel Mousse
  • Tres Leches Cake
  • Tres Leches Coconut Soaking Liquid
  • Method of Assembly

Mango Creme Caramel Mousse

200g (7.1oz)
800g (28.2oz)
160g (5.6oz)
40g (1.4oz)
2 each (0.1oz)

* can be replaced with

Method of Preparation

  1. Combine heavy cream, milk, and . Mix well to fully dissolve powder.
  2. Pour into , and charge with 1 .
  3. Shake well to fully disperse the charge into the mix.
  4. Keep at refrigerated temperature.
  5. Serve as needed.

Tres Leches Cake

270g (9.5oz)
6g (0.2oz)
3g (0.1oz)
4g (0.1oz)
12g (0.4oz)
245g (8.6oz)
425g (15.0oz)
226g (8.0oz)
200g (7.1oz)

Method of Preparation

  1. Preheat oven to 177°C/350°F.
  2. Combine flour, baking soda, baking powder and salt, and sift.
  3. Combine and buttermilk.
  4. Combine sugar and butter in the bowl of a stand mixer fitted with the paddle attachment, and cream until light and fluffy.
  5. Slowly add eggs, beating until just combined.
  6. Alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry mix.
  7. Mix just until combined.
  8. Spread into a ½ sheet pan, and bake for 30-35 minutes.

Tres Leches Coconut Soaking Liquid

473g (16.7oz)
525g (18.5oz)
350g (12.3oz)
220g (7.8oz)
50g (1.8oz)

Method of Preparation

  1. Combine together all ingredients and keep in the refrigerator until ready to use.

Method of Preparation

  1. Once the Tres Leches cake has been baked and is cooled, use a round cutter to cut the cake into a disc that fits snuggly into the desired glass.
  2. Pour the Tres Leches Coconut Soaking Liquid onto the cake and allow the cake to soak until it is fully moistened and can no longer soak up any of the liquid.
  3. Squeeze a thin layer of onto the soaked cake.
  4. When ready to eat, squeeze the to release the Mango Crème Caramel Mousse into the verrine.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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