# Fourth Baking Contest and is Love to Eat Festival# Mango Coffee Mousse
1.
Gelatine tablets are soaked in cold water to soften.
2.
Melt at medium heat for 30 seconds.
3.
After stirring well, let it cool.
4.
Make a bag of instant coffee.
5.
Pour in the melted gelatin liquid, stir well and let cool.
6.
Pour the whipped cream into a large bowl, and beat at medium and low speed until large bubbles are formed.
7.
Add granulated sugar and pass until 6~7 to distribute. The lines will not disappear. (You can take out a small part of the decoration)
8.
Pour the coffee liquid and stir well.
9.
The mousse mold is wrapped with a layer of plastic wrap or tin foil on the bottom and the surroundings, and the chiffon cake is placed on the bottom, and a part of the mousse is poured.
10.
Arrange the diced mangoes.
11.
Continue to pour the mousse liquid and smooth the surface.
12.
Put it in the refrigerator for 2 hours or more.
13.
The solidified mousse can be easily demoulded by applying a hot towel around it.
14.
Garnish with a little whipped cream.
15.
Sprinkle some cocoa powder and put some sugar beads on it.
16.
A bit of diced mango.
17.
O(∩_∩)O haha~ Let’s eat~
Tips:
1. The water temperature of the melted gelatin tablets should not exceed 80 degrees, and the water temperature is too high to affect the later condensation.
2. Refrigerate the prepared mousse for 2 hours or more, and it will almost solidify.
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