{"id":3077,"date":"2016-12-10T17:35:58","date_gmt":"2016-12-10T16:35:58","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2016\/12\/10\/lemon-and-mango-cloud\/"},"modified":"2021-07-29T16:34:48","modified_gmt":"2021-07-29T14:34:48","slug":"lemon-and-mango-cloud","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/lemon-and-mango-cloud\/","title":{"rendered":"Lemon and mango cloud"},"content":{"rendered":"<p>Lemon and mango cloud &#8230;&#8230; why this name?<br \/>\nThe mold I used is called Cloud and the dessert is really light, airy as a cloud.<br \/>\nA fresh taste thanks to the white chocolate lemon mousse&nbsp; and a strong flavor thanks to lemon confit which<br \/>\ngives a particular note to the dessert.<br \/>\nThe recipes are adapted by great Italian and French pastry chefs such as Gianluca Fusto and Philippe Conticini.<br \/>\nI thank my friend Isabelle for the recipe of <a href=\"http:\/\/pucebleue-jenreprendraibienunbout.blogspot.it\/2016\/07\/le-temps-des-cerises.html\">lemon confit<\/a> and Mercotte for the recipe of the cake biscuit citron.<\/p>\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2016\/12\/Lemon-and-mango-cloud-1.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-3593\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2016\/12\/Lemon-and-mango-cloud-1.jpg\" alt=\"lemon-and-mango-cloud\" width=\"2310\" height=\"2310\"><\/a><\/p>\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2016\/12\/Lemon-and-mango-cloud-2.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-3594\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2016\/12\/Lemon-and-mango-cloud-2.jpg\" alt=\"lemon-and-mango-cloud\" width=\"4430\" height=\"3540\"><\/a><\/p>\n\t<section id=\"mv-creation-206\" class=\"mv-create-card mv-create-card-206 mv-recipe-card mv-create-card-style-centered mv-no-js mv-create-center-cards mv-create-has-uppercase mv-create-has-image \" style=\"position: relative;\">\n\t\t\n\t\t<div class=\"mv-create-wrapper\">\n\n\t\t\t\n\t\t\t<header class=\"mv-create-header\">\n\t\t\t\t<h2 class=\"mv-create-title mv-create-title-primary\">Lemon and mango cloud<\/h2>\n\n<div class=\"mv-create-times mv-create-times-0\">\n\n\t\t\t\t<div class=\"mv-create-time mv-create-time-yield\">\n\t\t\t\t<em class=\"mv-create-time-label mv-create-lowercase mv-create-strong\">Yield: <\/em>\n\t\t\t\t<span class=\"mv-create-time-format mv-create-uppercase\">8 porzioni<\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t<div id=\"mv-create-206\" class=\"mv-create-reviews\" data-mv-create-id=\"206\" data-mv-create-rating=\"5\" data-mv-create-total-ratings=\"1\" data-mv-rest-url=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/\"><div class=\"mv-reviews\"><div><div class=\"mv-reviews-stars mv-stars mv-star-ratings \" role=\"img\" aria-label=\"5 out of 5 stars\"><svg class=\"mv-stars-svg mv-stars-empty\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><svg class=\"mv-stars-svg mv-stars-filled mv-stars-r-50\" width=\"150\" height=\"25\" aria-hidden=\"true\" viewbox=\"0 0 68 11.4\" preserveaspectratio=\"none\"><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(0)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(14)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(28)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(42)\"><\/path><path d=\"M6,0,7.875,3.75,12,4.35,9,7.275,9.675,11.4,6,9.45,2.325,11.4,3,7.275,0,4.35l4.125-.6Z\" transform=\"translate(56)\"><\/path><\/svg><\/div><\/div><div class=\"mv-reviews-reviewcount\"><span>5.0 Stars (1 Review)<\/span><\/div><\/div><\/div>\n\t<!-- This is a button so it inherits theme styles -->\n\t<form class=\"mv-create-print-form\" method=\"get\" target=\"_blank\" action=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/206\/print\"><button class=\"mv-create-button mv-create-print-button\" data-mv-print=\"https:\/\/www.cookingmesoftly.it\/en\/wp-json\/mv-create\/v1\/creations\/206\/print\">Print<\/button><\/form>\n\t\t\t<\/header>\n\n\t\t\t\t<div class=\"mv-create-ingredients\">\n\t\t<h3 class=\"mv-create-ingredients-title mv-create-title-secondary\">Ingredients<\/h3>\n\n\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"0\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Biscuit cake citron<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"16760\">\n\t\t\t\t\t\t\t3 oz (90 g) egg yolks \t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"16761\">\n\t\t\t\t\t\t\t\u00bd cup + 2 tbsp + 1 tsp (135 g) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"16762\">\n\t\t\t\t\t\t\t2.5 tbsp (65 g) sour cream\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"16763\">\n\t\t\t\t\t\t\t\u00be cup (100 g) pastry flour\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"16764\">\n\t\t\t\t\t\t\t\u00bd tsp (2 g) baking powder\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"16765\">\n\t\t\t\t\t\t\tzest from 1 lemon\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"6\" data-ingredient-id=\"16766\">\n\t\t\t\t\t\t\t3 tbsp (40 g) unsalted melted butter\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"7\" data-ingredient-id=\"16767\">\n\t\t\t\t\t\t\t1 tsp dark Rhum\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"1\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Lemon confit by P. Conticini <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"16768\">\n\t\t\t\t\t\t\tzest from 2 lemons\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"16769\">\n\t\t\t\t\t\t\t2\/3 cup (156 g) lemon juice\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"16770\">\n\t\t\t\t\t\t\t6 tbsp (91 g) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"2\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>Mango cremoso\t\t<\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"16771\">\n\t\t\t\t\t\t\t\u00bd cup + 1 tbsp (146 g) mango puree\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"16772\">\n\t\t\t\t\t\t\t2 oz (54 g) egg yolks\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"16773\">\n\t\t\t\t\t\t\t1 large whole egg\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"16774\">\n\t\t\t\t\t\t\t\u00bc cup + 2 tbsp + 1 tsp (88 g) superfine granulated sugar\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"16775\">\n\t\t\t\t\t\t\t1\/3 cup + 1 tsp (80 g) heavy cream\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"16776\">\n\t\t\t\t\t\t\t2 tbsp (26.5 g) soft unsalted butter\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"6\" data-ingredient-id=\"16777\">\n\t\t\t\t\t\t\t2,7 g gelatin sheets 200 bloom (0.58%)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group\" data-ingredient-group=\"3\">\n\t\t\t\t\t\t\t\t\t<div class=\"mv-create-ingredient-group-header\">\n\t\t\t\t\t\t<h4>White chocolate lemon mousse <\/h4>\n\t\t\t\t\t\t<button type=\"button\" class=\"mv-create-ingredient-group-toggle\" aria-expanded=\"true\" style=\"display: none\">\n\t\t\t\t\t\t\t<span class=\"screen-reader-text\">Toggle ingredient group<\/span>\n\t\t\t\t\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<ul class=\"mv-create-ingredient-list\">\n\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"0\" data-ingredient-id=\"16778\">\n\t\t\t\t\t\t\tscant \u00bd cup (112.5 g) whole fat milk\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"1\" data-ingredient-id=\"16779\">\n\t\t\t\t\t\t\t9,37 g gelatin sheets 200 bloom (0.85%)\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"2\" data-ingredient-id=\"16780\">\n\t\t\t\t\t\t\t12.5 oz (350 g) white chocolate\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"3\" data-ingredient-id=\"16781\">\n\t\t\t\t\t\t\t1 oz (28 g) cocoa butter\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"4\" data-ingredient-id=\"16782\">\n\t\t\t\t\t\t\t2 cups + 2.5 tbsp (475 g) whipping cream\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"5\" data-ingredient-id=\"16783\">\n\t\t\t\t\t\t\t\u00bd cup + 1 tbsp (125 g) lemon juice\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t<li data-ingredient-index=\"6\" data-ingredient-id=\"16784\">\n\t\t\t\t\t\t\tscant \u00bd oz grated lemon zest (12.5 g) - 4 large lemons\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"mv-create-instructions mv-create-instructions-slot-v2\">\n\t\t<h3 class=\"mv-create-instructions-title mv-create-title-secondary\">Instructions<\/h3>\n\t\t<ol><p>Biscuit cake citron<br \/>Heat fan oven to 320F \u2013 160\u00b0C.<br \/>In a mixing bowl, mix egg yolks with sugar and sour cream.<br \/>Add the flour sifted with baking powder and mix quickly to combine.<br \/>Then, add lemon zest, melted butter and Rhum (I added 2 tbsp lemon juice as well).<br \/>Line a baking tray with baking paper and using an offset spatula and gently spread the batter evenly \u00bd cm thick and bake for 15 minutes.<br \/>Let cool and remove baking paper.<br \/>With a 7 inches -16 cm. square pastry ring, cut a square shape.<br \/>Lemon confit by P. Conticini <br \/>Wash the lemons and with a potato peeler, remove the skin.<br \/>Put the skin ina small saucepan, cover with water and bring to a boil.<br \/>Remove water and do this up to three times.<br \/>Squeeze and sift lemon juice.<br \/>In a small saucepan, pour lemon juice, sugar and blanched lemon skins.<br \/>Cook covered with a lid for 12-15 minutes on a low heat.<br \/>Remove from the heat and blend the mixture with a hand blender.<br \/>Cook with no lid for a further 5 minutes on a low heat.<br \/>The mixture will be thick and orange-coloured.<br \/>With the back of a spoon, spread the lemon confit over the biscuit and freeze.<br \/>Mango cremoso\t\t\t<br \/>Use clingfilm to fit the bottom of a square pastry ring 7 inches - 16 cm. in diameter and set aside.<br \/>Soak gelatin sheets in cold water.<br \/>In the jar of a hand blender, pour fruit puree, whole egg, egg yolks, heavy cream and sugar and blend to combine.<br \/>Pour the mixture into a saucepan  and cook over moderate heat, stirring constantly.<br \/>When the mixture reaches 179.5 F - 82\u00b0C remove from the heat and return to the jar.<br \/>Wring gently gelatin sheets to remove excess water, then add to the warm liquid and blend to melt.<br \/>Add soft butter and blend once again.<br \/>Pour the mixture in the prepared square ring and freeze.<br \/>White chocolate lemon mousse<br \/>Soak gelatin sheets in cold water.<br \/>Chop white chocolate and cocoa butter and melt until the mixture reaches 107F - 115F (40-45\u00b0C).<br \/>Add lemon zest and mix to combine.<br \/>Heat milk until 125F - 50\u00b0C and dissolve gelatin sheets.<br \/>Gradually pour milk on melted chocolate and mix quickly to combine, until you get a smooth and glossy mixture.<br \/>Add lemon juice and blend with a hand blender.<br \/>When the mixture reaches 100F - 38\u00b0C (absolutely not under 95F - 35\u00b0C) gently add whipped cream.<br \/>To assemble <br \/>Pour the mousse and fill the mould a bit less than \u00bd full and frreze for about 10 minutes to set.<br \/>Insert in the middle the frozen mango cremoso and press a little.<br \/>Insert the biscuit cake citron (confit downward) and press a little.<br \/>Freeze.<br \/>To serve<br \/>Remove the frozen dessert from the mould and invert on a wire rack.<br \/>Spray the cake with white cocoa butter and then with the yellow cocoa butter.<br \/>Garnish as you prefer with lemon zest..<br \/>Refrigerate for 12 hours to allow the cake bring back to right temperature (as now the cake is still hardened stage).<br><\/p><\/ol>\t<\/div>\n\t<div class=\"mv-create-notes mv-create-notes-slot-v2\">\n\t\t<h3 class=\"mv-create-notes-title mv-create-title-secondary\">Notes<\/h3>\n\t\t<div class=\"mv-create-notes-content\">\n\t\t\t<p><p>Biscuit cake citron: you can get a sqauare 7 inches base and some leftovers.<br \/>Recipe by Mercotte. <br \/>Lemon confit: recipe adapted from<br \/>http:\/\/pucebleue-jenreprendraibienunbout.blogspot.it\/2016\/07\/le-temps-des-cerises.html<br \/>http:\/\/pourquoi-pas-isa.blogspot.it\/2016\/01\/confit-de-citron-philippe-conticini.html<br \/>White chocolate lemon mousse: you will have 11 oz-300 g leftovers<br \/><\/p><\/p>\n\t\t<\/div>\n\t<\/div>\n\n\t\t<\/div>\n\n\t\t<footer class=\"mv-create-footer\">\n\t\t\t\n<div class=\"mv-create-footer-flexbox\">\n\n\t\t\t<div class=\"mv-create-copy\">&copy; Cooking Me Softly<\/div>\t\n\t<div class=\"mv-create-categories\">\n\n\t\t\n\t\t\n\t<\/div>\n\n\t\n<\/div>\n\t\t<\/footer>\n\n\t\t\n\t\t\t\t<div class=\"mv-create-checklists\" data-creation-id=\"206\"><\/div>\n\t\t\n\t<\/section>\n\n\t\n<p><a href=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2016\/12\/Lemon-and-mango-cloud-3.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-3595\" src=\"https:\/\/www.cookingmesoftly.it\/wp-content\/uploads\/2016\/12\/Lemon-and-mango-cloud-3.jpg\" alt=\"lemon-and-mango-cloud\" width=\"3540\" height=\"3473\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lemon and mango cloud &#8230;&#8230; why this name? The mold I used is called Cloud and the dessert is really light, airy as a cloud. A fresh taste thanks to the white chocolate lemon mousse&nbsp; and a strong flavor thanks to lemon confit which gives a particular note to the dessert. The recipes are adapted [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1761,1244],"tags":[4606,4060,4118,4013,4119,4072,4120,4121,4074,2886,4097,4122,4123,4124,3992,4125],"class_list":["post-3077","post","type-post","status-publish","format-standard","hentry","category-entremets-e-single-servings","category-pastry","tag-biscuit-en","tag-cakes-and-treats-en","tag-confit-di-limone-en","tag-dessert-2-en","tag-gianluca-fusto-en","tag-lemon-en","tag-lemon-and-mango-cloud-en","tag-lemon-confit-en","tag-limone-en","tag-mango-en","tag-mousse-en","tag-mousse-al-cioccolato-bianco-e-limone-en","tag-nuvola-limone-e-mango-en","tag-philippe-conticini-en","tag-treats-en","tag-white-chocolate-and-lemon-mousse-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Lemon and mango cloud &#8226; Cooking Me Softly<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cookingmesoftly.it\/en\/lemon-and-mango-cloud\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon and mango cloud &#8226; Cooking Me Softly\" \/>\n<meta property=\"og:description\" content=\"Lemon and mango cloud &#8230;&#8230; why this name? The mold I used is called Cloud and the dessert is really light, airy as a cloud. A fresh taste thanks to the white chocolate lemon mousse&nbsp; and a strong flavor thanks to lemon confit which gives a particular note to the dessert. 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