Cooking Steps

1. 

   Step1:Put the fish glue and sugar into the milk. When the fish film is soft, stir it over low heat until it melts evenly. Don't boil the milk. It will peel.

2. 

   Step2:There are two ways of beating cream and not. I put 50g tofu directly into Matcha mousse. . 30g cream and 5g te

3. 

   Step3:Add a third of the cooled milk and fish glue solution. Stir well. Sift and pour into the model. Refrigerate until initial set.

4. 

   Step4:Now start to make mango mousse-100g tofu brain. Mix 70g light cream. Beat.

5. 

   Step5:Add the crushed mango meat. And the remaining milk and fish glue solution. Mix well.

6. 

   Step6:Sift the mango mixture and pour it into the solidified Matcha mousse. Put it in the refrigerator for more than 3 hours. It's best to stay overnight. In short, freeze it to solidify.

7. 

   Step7:The next day, the finished product is out. I don't have a beautiful mold.

8. 

   Step8:I made a small cup of unfiltered mango mousse. It has mango chips in it. It's another taste. Put on a piece of mango to decorate it.