The Food - Cake recipes: Mango Mousse Cookie Breton

The Food - Cookies are crunchy typical English gives a unique accent for this dessert. Combined with a chewy jelly and mousse that gently stroking the tongue. The more enjoyable winter. Especially for lovers of the sweet fresh mango!

Breton Cookie:
130 g of chicken egg yolk
260 g sugar
260 g unsalted butter
360 g flour
2 g baking powder
Mango Jelly:
300 g of mango puree
50 g sugar
5 sheets of gelatin
Mango Mousse:
400 g of mango puree
35 g sugar
3 sheets of gelatin
500 g semi whipped cream

How to make:



     Breton Cookie:
     Beat the egg yolks and sugar until smooth.
     Enter the soft butter, beat well.
     Enter the flour and baking powder, mix well.
     Wrap the dough and save dough role in the refrigerator overnight.
     Remove the dough, minced 3 mm thick.
     Results round 8 cm. Arrange in a flat baking sheet.
     Bake in the oven 170 º C until dry and brown.
     Remove and let cool.
     Mango Jelly:
     Boil slowly mango puree and sugar until sugar dissolves.
     Enter have dilumerkan gelatin in cold water.
     Pour into a flat baking sheet and store in freezer until frozen.
     Mango Mousse:
     Boil slowly adan sugar mango puree, stir gelatin enter. Lift.
     Allow it to warm.
     Enter the semi whipped cream, stirring until smooth.
     Print on a flat baking pan, refrigerate until cold.
     completion:
     Prepare Breton cookies, layered with pieces of mango jelly, mango mousse and pieces, arranged and decorated according to taste.

For 10 pieces