Cooking Steps

1. 

   Step1:First, make a six inch cocoa Qifeng. Roughly cut it into three pieces. Take two of them. Cut a little off the edge. It's one circle smaller than the six inch mol

2. 

   Step2:The main body and lens of mousse need 250g of meat and mud. If you use Narcissus awn, the big one needs one and a half. A few of them are cut into fruit grains, used for sandwiching and decoration. The rest are all made of mud

3. 

   Step3:Take 200g of it and add milk

4. 

   Step4:Stir well. Heat and put in the gilding tablet. Stir until it is completely fused (it must be a small fire. Melt slowly

5. 

   Step5:Cream with 40 grams of sugar until it has slight lines. It can't be dismissed. Otherwise, it's not easy to smooth when making mousse paste

6. 

   Step6:Add the mango puree in several time

7. 

   Step7:Stir well

8. 

   Step8:Start assembling. Put a piece of Qifeng at the bottom

9. 

   Step9:Add half mousse paste and add mango seed

10. 

    Step10:Add another Qifeng

11. 

    Step11:Add the remaining mousse paste and mango granules. Cover the mango granules with mousse paste. Smooth the surface as much as possible. In order to save time, I put it in the freezer for half an hour. Otherwise, it's not easy to make mirrors. Or it's cold for two hours

12. 

    Step12:Start to make the mirror. Mix the remaining 50g of meat mud with 40g of warm water and melt 5g of gilding tablets over low heat until they are completely fused and free of particles

13. 

    Step13:Take out some solidified mousse paste. Spoon on the mirror paste (preferably warm). Quickly spread the whole mold

14. 

    Step14:Mirror finish ~ put the plastic wrap in the refrigerator for one night. Pay attention when laying the plastic wrap here. Don't touch the mirror surface. Otherwise, it will make flowers. Or it's safer to cover it with a larger cover

15. 

    Step15:Take it out the next day and decorate it with frui

16. 

    Step16:It's very layered. Isn't it a mango mousse?