Yang Zhi How to make nectar mousse cake

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  1. Prepare the materials

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  2. Soak the gelatin slices in cold water until soft, and Oreos Beat the biscuits into powder with a food processor, melt the butter over water, wrap the 6-inch square mousse circle in tinfoil and set aside

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  3.Add melted butter to Oreo cookies

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  4.Mix well

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  5.Then put the Oreo Press the biscuits into the refrigerator and put them in the refrigerator for later use

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  6. Boil water in a pot , pour the sago in a circular motion.It is best to use more water, at least 10 times the amount of sago, so that it will not be cooked dry

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  7. Cook over high heat for 15 minutes, until a little bit of white core remains in the sago

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  8.Turn off the heat, cover and simmer until transparent

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  9.Drain into cold water and set aside

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  10.Peel the mango, cut a small part into beautiful dices and keep them for decoration.Cut the remaining large parts into small pieces and set aside.Peel the grapefruit and remove the pulp, leaving a small part intact for later use

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  11.Put those large mangoes into the juice cup, add sugar, coconut milk, and evaporated milk , beat into milkshake and set aside

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  12.Pour the milkshake into the container and add Melted gelatin liquid

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  13.Stir evenly

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  14.Add sago again, leaving a little sago for final decoration

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  15.Add grapefruit meat

• 16.Stir evenly

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  17. Take out the mold from the refrigerator, pour the mixed poplar nectar into the mold, and refrigerate it for more than 6 hours, or refrigerate overnight

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  18. When the time is up, take out the mousse cake from the refrigerator, tear off the tin foil, then use a hair dryer to blow around the mold, and gently lift it up with your hands to successfully demold.

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  19. Then place grapefruit, mango, and sago on the surface.

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  20.Finished product picture