Cooking Steps

1. 

   Step1:Put a proper amount of mango meat in the blender. Add 60 grams of sugar powder and stir to make it mudd

2. 

   Step2:Take 12.5g of gilding tablet and soak it in cold water. Drain the water and melt it in hot water

3. 

   Step3:Pour into mango puree and stir well. Form mango solutio

4. 

   Step4:Take 150 grams of light cream and beat until there is a line

5. 

   Step5:Pour into mango solution. Stir well to make Mango Mousse solutio

6. 

   Step6:Pour into a paper cup. About 1 / 3 place. Put it into a fresh-keeping box and send it to the refrigerator for refrigeration until it condenses. About 23 hour

7. 

   Step7:Add 70g of sugar powder to the cocoa sauce. Stir until the sugar powder is completely melted

8. 

   Step8:Take 12.5g of gilding tablet and soak it in cold water. Drain the water and melt it in hot water

9. 

   Step9:Pour into the cocoa sauce and stir well. Form the cocoa solutio

10. 

    Step10:Take 150 grams of light cream and beat until there is a line

11. 

    Step11:Pour it into the cocoa solution. Mix well and it will be cocoa mousse solution

12. 

    Step12:Take out the frozen Mango Mousse paper cup from the refrigerator. Pour in the cacao mousse liquid. Pour it to about 2 / 3 of the place. Continue to put it back in the fresh-keeping box and refrigerate until it is condensed. About 23 hour

13. 

    Step13:When the two-color mousse cup is finished, take 250g light cream, add 25g sugar powder, and beat to 9 for distribution

14. 

    Step14:Use 2D flower mouth. Squeeze cream on mousse Cu

15. 

    Step15:Sprinkle some cranberries on to

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin

18. 

    Step18:Finished product drawin

19. 

    Step19:Finished product drawin