How to make mango mousse (four inches)

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  1.Cut the mango into small pieces, then cut the four-inch chiffon in half into two pieces, trimming one piece into a smaller circle.

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  2. Soak the gelatine tablets in ice water or cold boiled water until soft, then Squeeze out the water and put it in a bowl of milk and sugar
  which is heated over hot water to melt.Then pour it into a food processor together with the mango dices and blend evenly.

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  3. Beat the cream until it is 60 to 70% thick, then mix it with the mango juice.Together.It's the mousse paste.In larger cake shops, it's the most greasy bottom, then half way through, put the mousse paste on top of a smaller circle of cake slices, then add the remaining mousse paste, and pour Leave a little edge to the height of the mold for mirroring.This mousse paste is frozen for one hour.It can also be refrigerated for more than 6 hours before continuing to make the mirror surface.

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  4. Soak three grams of gelatine tablets in cold water and squeeze out the water.Pour into orange juice over water and heat until melted, then slowly pour it into the mousse paste when it is completely cooled, then sprinkle with colored sugar candies to decorate, cool completely and refrigerate for an hour or two.Then take it out and blow it around with a hair dryer to remove the mold

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  5. After unmoulding, use mousse to surround the edge.I used a 6 cm one, and if it is too high for four inches, you can trim off the high places.

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  6.Wow, it’s super delicious, just enough for two people.