Mango Glazed Noodles How to make mousse

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  1.Mousse practice : Soak the gelatine sheets in cold water until soft and set aside.

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  2. Divide the mango into 2 parts and dice 1 part

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  3. Beat 1 part into puree.

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  4.Cut the cream cheese into small pieces and stir with a manual egg beater until smooth Smooth and grain-free.

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  5.Add the soaked gelatine tablets and stir until dissolved

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  6. Add sugar to the light cream, use an electric egg beater to beat until 80%, pull out the egg beater The triangular tip is curved.

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  7.Add the light cream to the cheese mango puree, and use a spatula to spread evenly

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  8.Put the mousse filling into a piping bag, and squeeze the filling into three-thirds of the mold Shake it a few times

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  9.Put the diced mango in the middle and mousse the remaining Squeeze the filling into the mold, shake it a few times, and put it in the refrigerator to freeze for more than 4 hours.

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  10.How to glaze the noodles: Soak the gelatin slices in cold water until soft

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  11. Melt the white chocolate in hot water.

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  12. Heat the fine sugar and glucose syrup together and stir until the sugar is completely melted.Bring to a boil and remove from heat.

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  13.Add gelatine and stir until melted.

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  14.Add melted white chocolate and whipped cream and stir evenly.

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  15.Add mango puree and stir.

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  16. Take out the frozen cake and place it on a wire rack.

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  17. Pour the glazing ingredients in one go and let it sit for a while!

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  18.No steaming, no baking, great appearance!