Chinese Food
6 Mango Mousse
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Cooking ingredients
Cooking Steps
Step1:Butter melts in hot wate
Step2:Melt the butter and add the crushed biscuits. Stir well. Add 2 tablespoons coconut milk and mix well
Step3:6-inch open bottom cake mold. Lay oil paper on the bottom. Put in biscuits.
Step4:Spoon assisted compaction. Refrigerat
Step5:Processing mangoes. 2 Tainong mangoes. There are about 500g flesh after peeling and core removal.
Step6:Take about 400g of pulp and add 20g of coconut milk to make a fine puree.
Step7:Take two or three spoons out to make mirrors.
Step8:Soak 3 tablets of gilding in cold water. Squeeze out the water.
Step9:Heat 80g coconut milk with 40g sugar in water bath. Put in 3 soft gilding tablets. Stir until melted.
Step10:Step 9 add the remaining large mango puree into the mixture. Mix well and set aside.
Step11:Whipped cream to a textured condition.
Step12:Add the whipped cream into the mango puree mixture in three times. Mix well.
Step13:Pour half of the mixture into the frozen cake mold. Put in the mango cubes. Add the remaining mixture.
Step14:Scrape the surface as flat as possible. Cover with plastic film and refrigerate for 3 hours.
Step15:The rest of the gelatine slice is soft. Melt it in 50g warm water. Add 3 tablespoons of puree left before. Mix well and pour it on the frozen cake.
Step16:Cover with plastic wrap and keep refrigerated overnight.
Step17:Take it out the next day. Apply hot towel on the periphery of the abrasives. Demould.
Step18:Nice all aroun
Cooking tips:When cutting, dip the knife in warm water and dry it with kitchen paper towel. Repeat this step for each knife. The knife should not be too hot. Otherwise, the cutting surface will be slightly opened. The bottom of the cake is hard. When cutting, you should try your best to be clean. Otherwise, the bottom of the cake will be a little scattered and delicious.
