Cooking Steps

1. 

   Step1:This formula is the quantity of a 6-inch heart-shaped stainless steel mousse mold for a chef.

2. 

   Step2:1. The mousse mold is wrapped with tin paper. I wrapped two layers of tin paper. 2. Mix the digestive biscuits into powder. Without a blender, you can also put the digestive biscuits into a fresh-keeping bag. Just roll them with a rolling pin. 3.40g Melt butter in water. Mix well with biscuit crumbs. Pour into mould. Compact with spoon. Refrigerate for half an hour.

3. 

   Step3:1. Take 250g mango meat and add 15g milk into the blender to make mud. 2. Take 3 tablespoons mango puree and put it into other containers for mirror.

4. 

   Step4:1. Gilding tablet 15g. Soak in ice water. 2.60g Pour the milk into the small milk pot. Add 40g sugar and melt in water. Then add the soft gilding tablet and stir continuously until the gilding tablet melts. Cooling standby.

5. 

   Step5:1. Melt the liquid in the mango puree. Stir well. 2.200g Whipped cream + 10g sugar until the cream has lines.

6. 

   Step6:1. Add a third of the cream into the mango puree and stir well. Then pour the mango puree into the remaining cream. Mix well. Mousse is read

7. 

   Step7:Pour half of the prepared mousse paste into the mold. Add the remaining 50g mango meat. Then pour the remaining mousse paste into the mold. Refrigerate for about 2 hours.

8. 

   Step8:It's almost the same time when making mousse paste. Making mirror. 1.5g Put 50g of warm water into the gelatine tablet until it melts. Add 3 tablespoons of mango puree left before. Mix well. 2. Pour into the mold and refrigerate for more than 4 hours. I refrigerated it directly for the night.

9. 

   Step9:Take out the demoulding and cover it with a hot towel. It can be demoulded in a while. It can also be blown around the mousse circle with a blower and demoulded. Garnish with mango, blueberry, sugar beads and mint leaves. Put on your favorite decorations.

10. 

    Step10:Open to ea

11. 

    Step11:Afternoon tea time.