Mango mousse (frozen Mango Cheese) recipe-Chinese Food-best chinese food recipes-cooking food

Mango mousse (frozen Mango Cheese)

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Recently, mango has piled up in a mountain at home. In order to consume mango more quickly, all the desserts made recently are mango drops at home. Two days ago, I mainly focused on Mango simillo. Today, I will start a new journey of mango mousse.

Cooking ingredients

bottom of cake -:8

egg:3

vegetable oil:30ml

pure milk (juice):45ml

Cooking Steps

Step1:Separate the egg white and yolk. Add vegetable oil into the yolk. Pure milk (or yogurt or juice, depending on your preference). 15g sugar powder. Mix well.

Step2:Sift in low flour and mix well.

Step3:Add 35g of sugar powder to the egg white. Beat with the beater until there is a sharp corner.

Step4:Add the beaten egg white into the yolk paste three times. Mix up and down evenly.

Step5:Spread oil paper on the baking tray. Pour the batter into the baking tray. Gently shake out the bubbles. Heat up and down for 150 ℃ for 30 minutes.

Step6:After baking, take it out and cool it for use.

Step7:Soften cream cheese and add sugar powder. Stir well.

Step8:Peel the mango. Dice it well for use. Put the rest into the blender and beat the fruit mud (about 350 grams of mango mud).

Step9:Mango puree is added to cream cheese in three times. Stir evenly (it must be added in several times. Otherwise, it is easy to get granulated and affect the taste when adding so many cream cheese at once). I added about 270g mango puree.

Step10:Cut the Gillette into several sections. Soften it in ice water for later use.

Step11:Beat the cream until it's ready to go. It will flow slowly.

Step12:Take out the pickled Gillette, add hot water, and dissolve it after a little less than Gillette. Pour three quarters of the Gillette into the Mango Cheese paste and stir well.

Step13:Add the cream to Mango Cheese paste in several times. Cut it up and down and mix well.

Step14:Take out two pieces of cake. One is as big as the bottom of the mold. The other is a little smaller. Spread the big cake into the mold. Put a circle of mango seeds around it.

Step15:Pour the mousse paste into the mold. It's OK without mango granules. Shake the bubbles gently. Spread the small pieces of cake on the mousse paste.

Step16:Continue pouring mousse paste into it. After pouring, gently shake out bubbles. Freeze for an hour.

Step17:Add 50 grams of pure milk to the remaining mango puree. Add the remaining quarter of gliding. Stir well. Sift the mango puree and leave it as a mirror.

Step18:Pour mango puree on mousse. Refrigerate for half an hour. Then turn to refrigerate.

Step19:Take out the cake. Use a blower to blow the mold around slightly. Demould. Decorate with the rest of the mango. You can enjoy the delicious food.