Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Use a rolling pin to crush the digestive biscuit in the food ba

3. 

   Step3:Melt the butter in water, pour it into the biscuit powder, stir evenly, put it into a 6-inch heart-shaped mold, press it horizontally and refrigerate it for half an hour for standb

4. 

   Step4:For good demoulding, wrap a layer of tin paper at the bottom of the mol

5. 

   Step5:Soak 2 pieces of gelatine powder in cold water until sof

6. 

   Step6:Remove the core of mango and add 15g milk to the blender to break it. Reserve 50g for later use

7. 

   Step7:Mix 50g milk with 30g white sugar and melt in water, then put in a piece of semi soft gelatin powder and sti

8. 

   Step8:Mix the puree with the milk and egg mixture just no

9. 

   Step9:150g whipped cream. Not too hard. With lines

10. 

    Step10:Mix the whipped cream and puree wel

11. 

    Step11:Pour the mousse liquid and refrigerate for three hour

12. 

    Step12:Melt the remaining half of the gelatinous fish powder in 50g warm water. Mix the 15g mango puree left before. Pour it on to make a mirror. Refrigerate for two hours or one night

13. 

    Step13:Finished product ou