Chinese Food
Mirror Mango Mousse 8
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Although the natural mature fruit is delicious, it can't be eaten all at once. It's better to make a delicious dessert. The desserts that need to be baked have lost the nutrition of the fruit. Today we make a mousse without baking.
Cooking ingredients
Cooking Steps
Step1:Mango Mousse must choose fresh aomang. Mousse tastes sweet and greasy. It must be mixed with fresh lemon juice. It tastes better.
Step2:It's better to prepare all the materials at one time. Don't do half of them and wash the fruits (this is self-criticism. By the way, remind everyone. There is no aomang2 (100g) in the picture because I forgot
Step3:Oreo biscuit 150g remove the sandwich. Crus
Step4:Butter 50g softens naturally. Mix well with crushed biscuits. Press into the 8-inch cake mold. Refrigerate for 15 minutes or more. Special reminder - it's better to put a piece of oiled paper on the bottom of the cake mol
Step5:Aomang 400g A kind of Pour 115g of milk into the wall breaking machine to break i
Step6:Immerse 3 tablets in cold water. The other one will bubble when making mousse mirro
Step7:Sugar 120g A kind of Put 270g milk into the po
Step8:Heat to boiling and turn off the fir
Step9:After the gelatine tablet is softened, drain the wate
Step10:Drained gelatin tablets. Stir in hot milk after turning off the hea
Step11:Stir quickly and evenly to make it look like the pictur
Step12:Weigh 350g of broken aomang 1 (spare for the rest). Pour it into the well stirred milk. Mix well and add in the fresh lemon juice (the amount depends on your taste. I added about 30g
Step13:Whisk 300g whipped cream until it has lines (I've beaten it. It'll be fine if it's 60 or 70
Step14:Mix the mango puree into 70% whipped cream, A kind of Cut awn 2 into small pieces of 100g and mix well. Pour it into the mould with biscuit bottom and freeze for half an hour (this step is very simple. Don't worry about defoaming. Don't send pictures. My whipped cream is too hard. It takes a lot of effort to mix it well.
Step15:Hot water 65g A kind of Stir 1 piece of gilardine quickly and evenly. Then break up the spare aomang mud. Add it to mix evenl
Step16:Pour the well mixed mixture into the mousse cake which has been frozen for more than half an hour.
Step17:Gently shake the mold to make the mirror surface relatively flat. Freeze for another two hours or five hours.
Step18:Mousse, which has been refrigerated for more than five hours, is taken out of the freezer and directly demoulded for consumption. The mousse is frozen for two hours. It can be demoulded and eaten after being taken out and reheated for one hour. o
Cooking tips:Mousse cake can be shaped and cut into pieces. It mainly depends on Gilding slice or gilding powder. Don't reduce the dosage in the formula. Gilding tablets must be imported. It's safer. The sweetness is totally up to your taste. 120g sugar is not very sweet. Some formulas use 40g to 60g, which is tasteless. It will be a little greasy. If you have diabetes patients at home, you can change the amount of white sugar into xylitol to make delicious dishes.
