La Carlota or Emchalotte/Em, in its French name, is a typical Galo dessert that is characterized by carrying a cake or cookie base, with a mousse -type filling. It is served cold, it is easy to make and it is delicious. This dessert can be made of several flavors, although the most popular carlota worldwide is that of lemon. From the recipe Type of cakes, surrounded by single -wheel cakes or maria type cookies. If you are kitchens and you like to make your own desserts, do not hesitate to continue reading to discover how to do Mango Carlota.
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| Ingredients to make Mango Carlota: |
| 200 grams of sunny biscu 2 egg whites at room temperature 400 grams of cream for mounting or milk cream 100 grams of chopped mango 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, cold |
Ingredients to make Mango Carlota:
1. Cut the tip of the Soletilla biscuits without exceeding and guádala. Remember that you can also make the Mango Carlota recipe with Marias cookies.
2. Forage a removable mold of about 20 cm in diameter with baking paper. Forage first the base with a circle of cut paper and then the sides. Leave the paper on the sides a little higher than the mold. Soak the widest and flattest part of the suckle biscuits in the juice and see them standing covering the walls of the mold and also fodges the base. You can also serve the tips you cut in the previous step to cover the background holes. Reserve in the fridge. You can use the juice you want, mango, orange, lemon … Thus, you will get a handle of mango and lemon or taste that you like the most. If you don have any juice at home, you can also make a syrup to soak the biscuits . To do this, it racks for 5 minutes 75 ml of water with 75 g of sugar and you have a syrup ready to soak the suns.
Trick: If you use cookies, also wet them in the juice, cover the walls and the bottom with them. To the bottom, you must cut some cookies and fill the holes.
3. moisturizes the gelatin in cold water. In this video we explain how to hydrate jelly. We take the opportunity to comment that you can also do the mango carlota in cups, although for this option it is preferable to use cookies instead of solet cakes.
4. Peel the mangoes and get about 400 g of large pieces of pulp. If you have plenty of pulp, reserve it and then chop it and introduce it inside the Mango Carlota. Crush the 400 g of mango with the blender until it puree.
5. Remove 100 g of handle puree. Reserve the excess covered with film paper in the fridge. Heat in the microwave or in a fire saucepan the 100 g of handle puree, drain the gelatin leaves and add them to the mash one by one while you remove so that it is well integrated. Booking.
6. Put a saucepan into the fire and introduce 125 g of sugar and 50 g of water. Remove and let cook over medium heat for 12 minutes.
7. While the syrup is cooked, rid the egg whites with a pinch of salt with the help of electric rods. When the 12 minutes of cooking of the syrup have passed, remove it from the heat and quickly see adding it in the form of fine thread to the clear ones while you keep beating with the rods. You will notice that the bowl where you are beating is heating. Once all the syrup is added, keep beating until the bowl is cooling. You just have to touch the sides of the bowl to know if it is still very hot or only warm. Reserve this meringue to make the filling of the Mango Carlota.
8. mounted the cream with electric rods. It must be very cold to mount correctly.
9. Add to the cream the meringue you had reserved and the 100 g of handle puree with the gelatin. Mix with enveloping movements, but leaving the mousse well integrated.
10. cut in cubes about 100 g of mango. You can use the pieces that had been left over to puree. Add them to the previous mousse and mix gently, but integrating them well into the mixture.
11. Remove the nevera mold and pour the mango mousse inside. Reserve dessert in the refrigerator for 1 hour. This mango carlota without oven is very simple and versatile, since you could also do it creating layers with cookies. That is, if you have used Maria cookies for its elaboration, you can add a layer of mousse, another of cookies and another from Mousse.
12. Meanwhile, put 3 gelatin leaves in water. Take out the mash you had reserved in the fridge, weighs 250 g of puree and add 50 g of sugar. Mix and heat it in the microwave or in a saucepan.
13. drain the gelatin leaves and add them one by one to the handle puree with the sugar while stirring so that they are well integrated. Let cool a bit at ambient temperature.
14. Remove the Mango Carlota, cover the surface with the handle puree and put the dessert again in the fridge until it sets. If you can leave it throughout the night better.
15. Unmold carefully, remove the baking paper you had put and you are ready to serve. This homemade carlota recipe is delicious and offers an incredible texture contrast. If you want to discover the version with lemon, do not miss the recipe of Carlota de Limón.
