Mango mousse cake...question
So who can pass up a whole case of mangoes for $1.99? Of course not. Anyway, they're all ripening at once and must be dealt with. Here's my question. I will have to make a cake for a friend's birthday next weekend. And I was thinking she'd LOVE a mango mousse cake - two thin layers of sponge cake filled with a creamy mango mousse. I've found quite a lot of recipes for mango mousse - I'll probably make one with mango puree, sugar, whipping cream and thickened with gelatin to give it body.
So here's my question. Do you think I can freeze this until next week? Any problem with freezing this kind of mousse? I know the cake will be fine. If I decide to make a glaze for the top, I'll do that after thawing the cake, so that's not an issue. Those mangoes are beautiful right now and I have time to make this creation tomorrow.
Gelatin doesn't like varying temperatures.
If you freeze this cake, the gelatin will cause the cake to weep - forcing out liquids from the filling and causing a soggy cake.
Same goes for when you add the gelatin into the mixture. Do NOT heat any more than you have to. It degrades the quality and gelling properties of the gelatin. Always allow the gelatin to bloom first and then thermally reverse it over a bain-marie.
Also, Mangoes (also like cucumbers) do not ripen when they're apart from their stems and seeds and such. So you could cut up that mango and it would last about a week. If you wanted it longer than that though, I would recommend placing it in the freezer, in the exact amount that you'll need for the recipe. If not, try to IQF the chunks so that they're easy to use when you want them.
Have fun. :)