Fashionable mom teaches you how to make cherry blossom mango mousse cake

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  1. Melt butter in water

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  2.Crush the biscuit crumbs with a rolling pin, pour in the melted butter, stir evenly, spread it on the bottom of the grinder, compact it and refrigerate

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  3.Peel and dice the mango, keep a quarter of it as pulp, then take 10 or so diced mangoes to make a mirror surface, and leave the remaining Diced mango into puree

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  4.Gelatin tablets with cold water Soak until soft, take out, and steam in water.
  Soften the cream cheese in water, add sugar, and stir until smooth and smooth without any particles.Pour the mango puree into the cream cheese.Pour the steamed gelatin slices into it and stir together

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  5. Whip the light cream until foamy and pour in the mango puree cream cheese paste.Stir together, and finally pour the remaining quarter of the pulp into it and stir evenly...Pour the cake batter into a refrigerated grinder to knock out the bubbles and refrigerate for more than four hours or freeze for one hour

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  6. Add the remaining 10 pieces of pulp and 100ml of water into a blender and blend into juice Soak the gelatine slices in cold water until soft, take them out, steam them over water, and stir them into the juice to make jelly water (you can also add 15g of gelatine sheets that have been steamed and dissolved into mango juice).Pour the jelly water slowly onto the solidified cake.Keep the surface in the refrigerator to refrigerate.After the cake mirror gradually solidifies, place cherry blossoms on top?