Cooking Steps

1. 

   Step1:Mango mousse is frozen for 12 hours and demoulded (drenched and then removed

2. 

   Step2:1. Soak the gilding tablet in ice water. 2. Melt white chocolate in water (do not over 42 ℃). Leave it to stand still after melting. 3. Heat the mango puree, sugar and glucose syrup together. Stir until the sugar melts completely. Bring to a boil. Remove from the heat. 4. Add cream to mango syrup. Mix well. 5. Add in the gelatine slices soaked in ice water (drain). 6. Finally, pour all the chocolate into the melting chocolate in step 2. Mix gently. If you prefer a better color, you can drop lemon yellow food pigment. 7. Natural cooling to room temperature. Available. (the first shower is about 42 degrees. Light and thin

3. 

   Step3:After the temperature drops again, the second time drenching the noodles, thick styl

4. 

   Step4:If the temperature of the drenching surface is not good, it can be dipped on the back of the spoon. Observe the flowing state. Note - there are bubbles in the mixing process of drenching surface. The bubbles can be removed after sievin