# Fourth Baking Contest and is Love to Eat Festival# Rose Flower Crystal Mango Mousse
1.
Oreo biscuits are sandwiched in the middle, packed in a fresh-keeping bag, or crushed with a food processor;
2.
Butter heat-insulating water melts into a liquid state;
3.
Pour melted butter into crushed Oreo cookies and mix well;
4.
Lay greased paper on the bottom of the 6-inch movable bottom round mold, pour the mixture in step 3, flatten it with a spatula, and keep it in the refrigerator for later use;
5.
Take an appropriate amount of mango (except for the recipe), cut into thin slices, roll into roses (search on the Internet) and store in the refrigerator for later use;
6.
Mark 240 grams of mango in the mousse ingredients + 50 grams of yogurt + 40 grams of sugar + 15 grams of lemon juice and puree it with a food processor;
7.
10 grams of gelatin tablets are soaked in cold water in advance, and the insulated water melts into a liquid state;
8.
Pour the melted gelatin slices into the mango puree and mix well;
9.
Beat the whipped cream with an electric whisk until thick;
10.
Pour the whipped cream into the mango puree and mix well;
11.
Take out the frozen biscuits, pour half of the mango puree, and spread the mango cubes;
12.
Pour in the remaining mango puree, shake it a few times, and freeze it in the refrigerator for half an hour;
13.
Crystal mirror: 230 grams of water + 50 grams of sugar, boil in a pot, add 10 grams of soaked gelatine flakes, stir until the gelatin flakes melt, dry until warm, add lemon juice, let cool and refrigerate for ten minutes;
14.
Take out the frozen mousse paste and put on roses
15.
Pour on the refrigerated mirror surface, refrigerate for more than 4 hours and release the mold before eating;
16.
Finished product
17.
Finished product
18.
Finished product
Tips:
1. Oreo biscuits can be replaced with digestive biscuits or cake slices;
2. All rose mangoes should be thinly sliced, too thick, not easy to roll or rolls are easy to crack;
3. Do not pour too much on the mirror surface, the roses are easy to float;
4. Just beat the whipped cream until it is thick, the taste will be more tender, and it will melt in your mouth;
5. The crystal mirror must be completely cool before it can be used, otherwise the mousse paste will become hot;
6. Use a flat knife to cut the mousse, blanch it in boiling water before cutting, and then cut it off after each cut;
