How to make 6-inch mango mousse (8-inch material × 2)

• 1.Prepare all materials and tools

• 2.Put some water in the refrigerator and use it to whip the cream later

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  3.Crush digestive biscuits in plastic wrap.

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  4. Melt butter in water.

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  5. Add the melted butter to the crushed Digestive biscuits stir well.

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  6. Step 5 Pour into 6-inch mold and press Press flat.Place in the refrigerator to chill.

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  7.All mangoes diced, black bulim Dice.

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  8.Take 200 grams of diced mango and squeeze the juice Press into a paste with a machine, and keep the rest in the refrigerator

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  9.Save 2 tablespoons of the mango paste, add the remaining 10 grams of gelatine powder and stir evenly.Cook while stirring over water until the gelatine powder melts.Let cool.

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  10. Take out the ice water and pour it into the basin.

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  11. 250 grams of whipped cream, add sugar, and add to a bowl Place over cold water and beat with a mixer at medium speed until 6 cents apart.That is, when you lift the whisk, the lowered cream will pile up and will not disappear immediately.The whole body is liquid flowing.

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  12.Pour the whipped cream into the mango in three times Paste, mix evenly by stirring.Mousse is just fine.

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  13. Take out the refrigerated digestive biscuits and pour in Half of the mousse liquid, add diced mango and black pudding

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  14.Pour in the other half of the mousse liquid.Shake gently to smooth the surface of the mousse.

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  15. Wrap the prepared mousse to keep it fresh film and freeze for about 40 minutes until the surface solidifies.

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  16.Add the reserved mango paste into 3 Gram gelatine powder, stir well, and heat over water until the gelatine powder melts.The gelatin is ready.

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  17. Take out the frozen mousse and arrange it Serve the fruit, pour in the gelatin, and continue to refrigerate for 4 hours before eating