1. Finger biscuits for New Year's Eve, pour a flat spoon of Liqueur
2. Mix biscuits and liqueur well (not too much liqueur, adjust appropriately according to the number of biscuits, it is better to just moisten the biscuits)
3. Put it into the box, press firmly with a spoon, and set aside (wash and disinfect the box in advance)
4. Cut the mango flesh and put it in the cooking machine cup
5. Beat into mango puree at high speed for more than ten seconds, and filter it again with a filter (the purpose is to filter out the unbroken fiber residue in the mango flesh, so as to avoid the color of the finished product)
6. Filter out the delicate puree
7. Soak gelatine powder with a little drinking water for a while in advance
8. Add a few drops of lemon juice (to remove the fishy smell of gelatin powder)
9. Melt the gelatine powder in water
10. Put the gelatin liquid into the mango puree
11. Stir well
12. Pour out plain yogurt and set aside
13. Mix mango puree gelatin liquid and yogurt
14. well mixed
15. Pour into the box with biscuits
16. Pour the box
17. Put it in the refrigerator for two hours
18. Try it, it's very delicious and low in calories
19. Easy to carry, fresh taste
Tips:Heart-warming tip: I did not use butter to compact the biscuits for this mousse. I used liqueur instead. It was a whim to try. The taste was also good, similar to the texture of the bottom of the tiramisu biscuit. Of course, if you like butter, you can still use butter.
Using yogurt instead of whipped cream, the calories are very low and the taste is very refreshing.
Because I don’t like to eat too sweet, I didn’t add extra sugar because there is sugar in yogurt. If you like, you can add some sugar to the mango puree to adjust the taste.
The finger biscuits I use are ordinary tiramisu, you can also replace them with your favorite Oreos or digestive biscuits.
