Cooking Steps

1. 

   Step1:Prepare the mousdie materia

2. 

   Step2:Heat insulation and water melting of butte

3. 

   Step3:Biscuit crushin

4. 

   Step4:Put the biscuits into the butter bowl and mix wel

5. 

   Step5:Pour into the bottom of the cake mol

6. 

   Step6:Compact. Cover with plastic wrap. Refrigerate for half an hou

7. 

   Step7:Mousse material preparatio

8. 

   Step8:3 pieces of gilding tablets are soaked in cold water and sof

9. 

   Step9:Put the softened gelatin in a bowl. Add the milk

10. 

    Step10:Mix with hot water until dissolve

11. 

    Step11:Mango for mea

12. 

    Step12:Put in the blender. Add in the milk. Mas

13. 

    Step13:Mix in mil

14. 

    Step14:Cream to 70%, thin and fluff

15. 

    Step15:Mix the whipped cream into mango juice three times and mix it into mouss

16. 

    Step16:Take out mousse after half an hour's cold storage. Pour in half mousse. Shake it a little. Let mousse spread evenly in the cake moul

17. 

    Step17:Add mango mea

18. 

    Step18:Pour in the remaining mousse. Smooth it. Cover with plastic wrap. Refrigerate for 1.5 hour

19. 

    Step19:Take a piece of gilding and put it into cold water and soak it sof

20. 

    Step20:Add 15g milk and mango puree into the bowl. Put in the gelatine tablet. Heat insulation water dissolves into mirror liquid

21. 

    Step21:Take out mousse after 1 and a half hours of cold storage. Pour in mango juice with mirror surface. Shake it a little. Smooth it. Refrigerate for 2 hours

22. 

    Step22:After mousse is taken out of the refrigerator, blow it around the mousse circle with a hair dryer. Mousse can be demoulded. If the edge is slightly melted, put it in the refrigerator for refrigeration. Mousse can be refrigerated for as long as possible. The taste will be better. The cake surface can be decorated

23. 

    Step23:Finished produc

24. 

    Step24:6-inch mango mousse. 200g fat cream. 300g mango. 30g milk. 3 pieces of gilding tablets. 50g mango. 1 piece of gilding tablets. 15g mil

25. 

    Step25:Texture at the entranc

26. 

    Step26:Deliciou

27. 

    Step27:6-inch heart-shaped Mango Mouss