How to make mango yogurt mousse

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  1. Prepare the materials and weigh them for later use

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  2.First put the biscuits in a plastic bag and use a rolling pin to grind them into powder

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  3.Thicken the butter separately from the water

• 4.Pour the thickened butter into the biscuit crumbs and mix evenly so that the biscuits are evenly coated with butter

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  5.Put in the eight-inch mold and press it flat, use force

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  6.Take 12 grams of fish gelatin powder, add 40 grams of cold boiled water, and heat until thickened

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  7. Whip the whipped cream too,

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  8. After whipping the light cream, pour it into the yogurt paste, mix well, and keep refrigerated for later use

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  9. Dice all the mango pulp

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  10. Use a spoon to press it into a puree.My mango is a bit too much.It's ripe, so it's easy to crush into puree,

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  11.Add sugar and cook until Thicken the sugar, then add the concentrated isinglass powder

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  12.Put the mango puree Brush 60g of the juice out to make a mirror surface

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  13.As shown below

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  14.Pour the mango puree into the mousse paste and mix well

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  15.Pour into a chiffon mold and refrigerate

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  16.Wait for two hours, then make the mirror surface.Take 2 grams of fish gelatin powder and 20 grams of cold boiled water, and heat it until thickened

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  17.Then pour into the juice

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  18.Pour it onto the mousse paste and refrigerate for about four or five hours

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  19.After four or five hours, use an electric air blower to blow around the mold a few times, and it will be demoulded quickly, perfect,

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  20.Beautiful