Cooking Steps

1. 

   Step1:Prepare the steps. Cut the gilding slices into small pieces. Put them into ice water and soak the

2. 

   Step2:Turn the digestive biscuits into pieces. Melt the butter in water. Pour in the biscuit crumbs and mix evenly. Pour the mixed biscuits into the mousse cup evenly. Compact with a spoon. Refrigerate

3. 

   Step3:Coconut milk, milk, cream, sugar and condensed milk are poured into the milk pot. Cut up the vanilla pods, take out the vanilla seeds and put them into the milk pot. Boil them over medium heat until they boil. Boil them over low heat for another 30 seconds to let the vanilla pods smell out (pay attention not to let the milk boil). Then let them cool slightly

4. 

   Step4:After cooking, put it down to 50 ℃. Sift it (because the milk skin appears after cooking, so this step should not be omitted as much as possible

5. 

   Step5:After sieving, add the soft gelatine tablet. Stir it slightly. Because the gelatine tablet will melt at about 50 ℃. Pay attention to the temperature not too high so as not to affect the gelation of the gelatine tablet (the small black granules in the mousse liquid are vanilla seeds. Edible. If you don't like it, you can replace the vanilla pods with 3 drops of vanilla essence or not) (̀⌄́)

6. 

   Step6:In order to make the mousse liquid smoother, sieve it again (this step can be omitted

7. 

   Step7:Take out the mousse cup with the bottom of the biscuit from the refrigerator, pour in the mousse liquid, put it in the refrigerator for 3 hours or directly refrigerate it for one night to go to bed

8. 

   Step8:Take it out after cold storage. Sprinkle a thin layer of coconut on the surface. Put in the mango dice ✺ (* ❛ ᴗ ❛) ◞ ✺ (* ❛) ◞

9. 

   Step9:It's cool and delicious ~ good summe