Cooking Steps

1. 

   Step1:Mix 60g digestive biscuit crumbs with 30g liquid butter. Pour into the 6-inch mousse circle wrapped with tin paper and compact. Put it in the refrigerator and refrigerat

2. 

   Step2:100g cream cheese softened at room temperature + 30g sugar + 1g salt stir until smoot

3. 

   Step3:Put 2.5G gilding tablet into 20g cold water and soak it. Heat it with cold water to make gilding liquid

4. 

   Step4:Put the Geely liquid into the cheese and mix wel

5. 

   Step5:Beat 100g light cream until the lines appear, and the lines will not disappear immediatel

6. 

   Step6:Cream the cheese paste and mix wel

7. 

   Step7:Pour into mold. Put into freeze

8. 

   Step8:55g mango meat + 100g self-made yoghurt + 20g sugar powder are put into the blender and mashe

9. 

   Step9:Pour in 3G rum and mix wel

10. 

    Step10:5g of gilding tablet is put into 35g of cold water, and then it is soaked and softened. Heat the gilding liquid together with the cold water to separate the water

11. 

    Step11:Put the gilding liquid into mango yoghurt and mix wel

12. 

    Step12:Beat 100g light cream until the lines appear, and the lines will not disappear immediatel

13. 

    Step13:Mix mango yoghurt paste with crea

14. 

    Step14:Pour into the frozen cheese layer. Refrigerate for more than 4 hours to demoul

15. 

    Step15:Mango yogurt cheese mouss