How to make mango cheese mousse

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  1. Melt the butter and mix the biscuits evenly, and form the mousse circle Wrap tightly and flat with plastic wrap, pour the biscuits onto the bottom and press firmly.Keep in the refrigerator for later use

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  2.Sugar and water

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  3.Bring to a boil

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  4.Put the egg yolks in a bowl, slowly pour the boiling sugar water along the edge, and stir while pouring.To avoid overcooking the eggs

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  5. Soak the gelatine in cold water until soft, while the egg yolk is hot Add and melt completely.If it does not melt, heat it over water.

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  6.Add mascarpone puree and stir evenly

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  7.Add whipped evaporated milk, stir evenly, do not use force, the ratio of evaporated milk to sugar is 10:1

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  8.Pour the slurry into the biscuit film, pour half of it

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  9.You can add some fresh mango for a better taste

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  10.Add the remaining slurry, leaving 1 cm at the top unused, and freeze in the refrigerator until solidified,

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  11. Add pureed water to pureed water, stir evenly, and heat in an induction cooker

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  12.Add gelatine until completely melted.

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  13. Wait until it cools slightly and slowly add the fruit puree after the mousse solidifies.Fill up

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  14.Put it in the refrigerator for 1.5 hours

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  15.Remove the film from the frozen molding.You can use either a gun or a hot towel.

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  16. Complete, put a 2 strawberry in the middle and blueberries around it.Simple and elegant.Sprinkle with powdered sugar

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  17.Posing