1. Select two larger mangoes, cut in half along the mango core, and then use a fruit knife to cut the cross flower.
2. Use a spoon to dig out the mango flesh, weigh out 350 grams, put it in a juicer, and squeeze it into mango puree.
3. I use a baby food supplement machine, and the mango puree is very delicate and smooth.
4. Add granulated sugar 1 to the mango puree and mix well.
5. Add the granulated sugar 2 to the coconut milk and mix well.
6. Gelatin powder 1 is scattered and sprinkled on the surface of coconut milk.
7. Gelatin powder 2 is also scattered on the surface of the mango puree.
8. Put a proper amount of water in the horse spoon and bring it to a boil. Put the bowl of coconut milk in the boiling water and stir with a manual whisk until the gelatine powder is completely melted. At first, the gelatine powder will agglomerate. Don't panic. Keep stirring, as the temperature of the water continues to rise, the gelatin powder will slowly melt. Please be patient and not impatient. Let the stirred coconut milk cool at room temperature.
9. In the same way, sit the bowl of mango puree in boiling water and stir with a manual whisk until the gelatine powder is completely melted and let it cool at room temperature.
10. In order to make the taste of the mango layer more delicate, the mango puree can be sifted.
11. In another small bowl, pour a small amount of coconut milk, add an appropriate amount of DR pink toner, and stir evenly with a small whisk until the toner is completely dissolved.
12. Take out the six-inch non-stick cake mold for Kitty Cat, and brush a layer of vegetable oil on the bow.
13. Pour the pink coconut milk into a small piping bag, cut a small opening at the front, fill the bow part, use a small spoon to dig a little mango puree, fill the cat’s mouth, and put it in the refrigerator for 10 minutes until it solidifies.
14. Pour in a layer of coconut milk and keep it in the refrigerator for 10 minutes until it is completely set and does not stick to your hands before taking it out.
15. Continue to pour the next layer of mango puree, or put it in the refrigerator for 10 minutes. There are five layers in total, three layers of coconut milk, and two layers of mango puree. Each layer must be completely refrigerated and solidified before pour into the next layer, otherwise it will Mixed layer.
16. After pouring them all, put them in the refrigerator for 2 to 3 hours. When unmolding, first remove the surroundings by hand, and then buckle it upside down on the flat plate. Put the Valrhona chocolate in a small piping bag, melt the insulating water, cut the mouth, and squeeze the eyes and beard.
17. very cute.
Tips:Attention⚠️
First, during the refrigeration process of each layer, it must be completely solidified and not sticky, and then pour the next layer.
Second, the gelatin powder will inevitably become agglomerated after being poured. As long as you stir it patiently, it will melt quickly as the water temperature rises.
