Ingredients: For spinach biscuit, spinach (frozen), vegetable oil, egg, sugar, vanilla sugar, lemon zest, lemon juice, baking powder, wheat flour, For mousse, mango puree, cream (35%), sugar, gelatin, water
Cooking method:
Pour gelatin with cold water and leave to swell.
Beat the spinach, vegetable oil, lemon zest and lemon juice in a blender.
Beat eggs with sugar. Connect both masses. Sift flour, baking powder and mix with liquid mass until smooth.
Distribute the dough in shape (I have silicone - I did not grease it) and bake in an oven preheated to 180 ° C for about 10-15 minutes. Remove the finished biscuit from the mold and cool completely.
Heat the mango puree with sugar (stirring constantly) to 75 ° C and add the gelatin. Stir until the grains are completely dissolved.
Beat the cream until soft peaks. When the fruit mass has cooled to 35 ° C, add the whipped cream.
Assembly. Pour the mousse into a mold. Put a completely chilled biscuit on top and slightly drown so that there is an even base.
Put in the freezer for 10-12 hours so that the cake is completely frozen. It is necessary to wait until it freezes completely, then the cake will be easy to get out of the mold.
Remove the cake from the freezer, remove the mold and refrigerate for about 6 hours to thaw.
Decorate as desired. Enjoy 😋