Cooking Steps

1. 

   Step1:Soften the A cream cheese at room temperature. Beat the egg beater with an electric egg whisk.

2. 

   Step2:Add a fine sugar and mix smoothl

3. 

   Step3:Add a small amount of milk several times. Stir evenl

4. 

   Step4:A. soak the gelatin in cold water, drain it, heat it in water and melt it. Pour it into the previous step

5. 

   Step5:Add lemon juice A. continue to stir evenl

6. 

   Step6:A whipped cream to 8 minutes. Add in twice. Stir and smooth to form a cream mousse solutio

7. 

   Step7:B mango flesh with B sugar and B lemon juice. Mash with blende

8. 

   Step8:B gelatine is softened in cold water, drained, heated in water and melted into liqui

9. 

   Step9:Put the Jili Ding liquid into the mango puree of the blender. Start the blender and mix evenl

10. 

    Step10:B beat the cream to 6 minutes, that is, the texture will disappear immediately. Pour it into the blender. Stir quickly and evenly to form a smooth mango mousse liquid

11. 

    Step11:Leave a small part of the cheese mousse solution in the decoration bag. Pour the rest into the mol

12. 

    Step12:Put on the heart-shaped cake slice (a circle smaller than the mold). Fill the gap with the mousse liquid in the mounting bag. Then pour in the mango mousse liquid. Scrape it flat. Refrigerate overnight

13. 

    Step13:Take out mousse the next day. Turn it upside down. Blow the top and all around of the mould with a hair dryer. Don't take too long, or mousse will melt

14. 

    Step14:Sprinkle with coconu

15. 

    Step15:Put mounted flowers on the decoratio

16. 

    Step16:Write production step

17. 

    Step17:Write production step

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    Step18:Write production step

19. 

    Step19:Write production step

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    Step20:Write production step