3d Shar Pei Mousse Cake
1.
After the mold is cleaned and scalded with boiling water, let it dry
2.
Put the chocolate beans in the piping bag, melt the hot water at the temperature, and squeeze them to the corresponding parts of the eyes and nose, see clearly, don't squeeze the wrong place. Put it in the refrigerator to freeze the eyes and form them for later use.
3.
Prepare a box of ice water, put the gelatine slices in and soak them in ice water for 10 minutes. Be sure to use ice water, remember!
4.
Cut the mango flesh into small pieces and put it in a cooking cup, pour the milk, and beat for about ten seconds to form a mango puree
5.
Pour into a small milk pot, heat the mango puree to 50 degrees with insulated water. Wring out the soaked gelatine slices, put them in the mango puree, and stir immediately to dissolve all the gelatine slices. Put the mango puree in the refrigerator for a few minutes
6.
Pour whipped cream into a mixing bowl and add sugar
7.
Separate ice water or an ice pack, beat with an electric whisk to the state of six distribution, do not beat to the state of decorating, otherwise it will not mix with the mango puree
8.
Pour in the chilled mango puree
9.
Use a spatula or a manual whisk to mix evenly to form a fluid mango mousse paste
10.
Slowly pour the mango mousse into the Shar Pei mold (the mold needs to be taken out from the frozen layer a few minutes in advance), use a small spoon to scratch the mousse to the toes that are not easy to flow into, and finally shake the mold on the table. Down (the mold needs to be placed in another container, instead of picking up the mold directly, because the mold is a bit soft). Finally put it in the refrigerator and keep it for more than 8 hours, remember that it is the frozen layer instead of the refrigerated layer
Tips:
Because the mousse dog is frozen and molded, it must be defrosted at room temperature or moved to the refrigerated layer to thaw when tasting
