Step1:Boil sugar and water to 116 degree
Step2:Pour into the protein that has been whipped to the frothy stat
Step3:Continue until wet foamin
Step4:Heat mango puree to mel
Step5:Soak the gilding tablet in cold water, then drain it and melt i
Step6:Add the beaten protein and mix wel
Step7:Beat the cream to 67% and mix well. Then make the pectin part
Step8:Boil sugar and water (low heat first, then high fire
Step9:Pour into the melted mango puree and mix well (stir and pour
Step10:Soak the gelatine tablet in cold water and melt i
Step11:Cover with plastic wrap. Set asid
Step12:Wrap the bottom of the 6-inch mousse round mold with plastic wrap and tighten it. Put on the cake embry
Step13:Pour in a quarter mousse batte
Step14:Smooth the surface. Freeze for several minute
Step15:Take it out after freezing. Put mousse into the mounting bag and squeeze it twice aroun
Step16:Use a spatula to trowel up to the ring die opening. Form a thin laye
Step17:Dice the fresh mango and put it in the middle. Pour in half of the pectin (for the rest of the noodles
Step18:Mousse on the squeez
Step19:Put on the cake embryo (it's better to have one less circle if the embryo is not full
Step20:Pour in the last layer of mouss
Step21:Use a spatula to smooth the surface. Put it in the refrigerator and freeze it har
Step22:After the jelly is taken out, pour the pectin on the surface and put it in the refrigerator to freeze the surfac
Step23:Demoulding with a torch (or with a hair dryer and hot towel
Step24:The surface can be decorated as you lik
Step25:Cu
Step26:Cu
Cooking tips:The sugar water of mousse must be boiled to 116 degrees. It's like beating Italian protein cream. If you want to add some flavor, you can add 5g of rum with the fresh mango. If there are bubbles on the surface after pouring, you can use the fire gun to eliminate the bubbles. I made the cake embryo by myself. If you feel trouble, you can use the biscuit as the bottom. Please refer to the previous Cheese Mousse for the practice. There are skills in making delicious dishes.