1. Chiffon cake baked in advance, cut into 3 slices
2. 2 large mangoes with meat
3. Use a stirring rod to beat into mango puree
4. Slightly heat the mango puree over low heat
5. Soak two gelatine tablets in cold boiling water in advance, then add the gelatine tablets
6. Stir constantly to dissolve the gelatin tablets evenly. Just heat it to about 50 degrees
7. Add whipped cream to fine sugar and beat until 5-6 to distribute. At this time, the whipped cream has obvious lines. After lifting the whisk, the dripping whipped cream can stack on the surface instead of disappearing immediately
8. Mix whipped cream and mango puree
9. Stir evenly with a spatula. Serve Mango Mousse Paste
10. Wrap the mousse ring in tin foil
11. Put a slice of cake first
12. Then pour in the right amount of mango mousse paste, put all three pieces of cake in order and put them in the refrigerator until the surface is solidified
13. Put a piece of gelatine slices in cold boiled water to soak softly, take another 120g of mango puree, add the melted gelatine slices and stir evenly, filter the mixed mango puree with a sieve
14. Pour on the chilled mango mousse, put it in the refrigerator for 1 hour, and the mirror will solidify.
15. I refrigerated overnight. After removing the tin foil on the outside the next day, blow it around with a hair dryer to release the mold.
16. Put the flowers and flower fairy dolls framed with cream frosting on the top of the cake for decoration
17. Then squeeze the leaves with butter cream
Tips:If you have a lot of mousse paste, you can pour it into a cup to make a mousse cup. The mangoes you buy are best to be sweet. If you like a bit sour, you can also squeeze some lemon juice into the beaten mango puree.
