Chinese Food
Sweet Mango Mousse
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For a while, I like mango mousse crazily. I like it melt in the mouth. It's more cotton and soft than pudding. I don't need to bake it in the oven. It's just like eating it in the mouth. I can't stop it. Mousse is matched with fresh fruit. It's delicious to burst, guys. It's so simple and delicious. Let's do it. It's absolutely zero failure.
Cooking ingredients
Cooking Steps
Step1:The mango in the main ingredient is washed, peeled, cut out the pulp, cut into pieces, put into the blender and smashed into mud (forgive me for cutting and eating while forgetting to take photos
Step2:Crush the digestive biscuit (or Oreo) with a rolling pin. After the butter has melted, mix the biscuits into the melted butter. [tips - the bottom of biscuit here can be replaced by sponge cake] pour the mixed biscuit into the mold, lay it flat, and put it into the refrigerator for refrigeration.
Step3:Soak the film in cold water.
Step4:Heat the milk. Then put the soft fish glue into the heated milk white. Dissolve it.
Step5:Whipped cream with sugar.
Step6:Pay attention to whipping cream. Never beat it. Otherwise, there will be bean dregs. It's too late to save
Step7:Mix the cream with mango puree and fish glue milk to make mousse paste. Stir well. Take out the bottom of the biscuit that was put into the refrigerator before. Pour the mousse paste into the mold. Cover the plastic wrap. Refrigerate for 4 hours.
Step8:Dice the mango and kiwi in the accessories. After cold storage, take out mousse and spread the fruit cubes as you like. (the surrounding edge can be placed in the mold in step 7 for easy demoulding
Step9:Mango Mousse finished ~ ~ starts to take a big bite
Cooking tips:If you want to lay a mirror on it. There is a problem with the wood. You can make a mirror. It's mango mud, water and fish glue. Pour them into the shaped mousse, and then refrigerate them in the refrigerator. I have a 6-inch heart shape. There are skills in making delicious dishes.
