Cooking Steps

1. 

   Step1:Soak the gelatine powder in cold water for 10 minutes in advance until it is completely transparent.

2. 

   Step2:Use a fruit machine to stir the mango into mud. Then add the sugar until it melts.

3. 

   Step3:Whipped cream, doubled in volume and fluidity.

4. 

   Step4:Pour the mango puree into the whipped cream. Quickly mix it with the hand beater to make it even.

5. 

   Step5:Heat the soaked fish glue powder in water and heat it to the water state.

6. 

   Step6:Pour the melted gelatine powder into the mousse filling. Quickly mix with the hand beater.

7. 

   Step7:Pour the mousse filling into the cake mold. Refrigerate for 3 hours to make mango mousse cake.

8. 

   Step8:Add mango jelly to mango juice (if there is no mango juice, you can also add drinking water). Heat it up until it melts. Wait until the temperature drops to about human body temperature. Pour it on the surface of mango mousse cake. Refrigerate for about 10 minutes. A thin layer of jam solidifies on the surface of the cake. The taste is better.

9. 

   Step9:Xiaobian tells you the tips of taking out the cake - preheat the periphery of the cake mold with a hot air blower. Then you can take out the mousse cake easily.

10. 

    Step10:Success product o (∩)_ ∩)

11. 

    Step11:Success product o (∩)_ ∩)

12. 

    Step12:Success product o (∩)_ ∩)