Cooking Steps

1. 

   Step1:Dip the gilding tablets in cold water.

2. 

   Step2:Butter melts in hot water.

3. 

   Step3:Remove the biscuits and hammer them to pieces. Put them into the mould and add the melted butter to mix them and press them evenly. Refrigerate for half an hour.

4. 

   Step4:Melt 60 grams of milk with sugar and hot water, then add 3 gilding tablets to dissolve.

5. 

   Step5:Add 15g of chopped mango granules to the milk and pour into the blender to make mu

6. 

   Step6:Leave three tablespoons of mango puree. Mix the rest with milk.

7. 

   Step7:Cream to 60

8. 

   Step8:Add the freshly made cream. The mousse paste is ready. Stir evenly and pour into the mould and refrigerate for two hours.

9. 

   Step9:(pectin) add the remaining slice of gilardine into 50g warm water, dissolve it and mix with mango paste evenly. Pour it into the mould almost cold. Refrigerate for two hours.

10. 

    Step10:When demoulding, you can use a blower to blow around. You can also cover it with a hot towel.

11. 

    Step11:OK. Cut it.

12. 

    Step12:Meimeida. It's delicious, too.

13. 

    Step13:I made it six inches. It was cut into four pieces. One person at home.