Little Pooh Mango Mousse
1.
Cut a piece of oil paper the size of the mold and place it on the bottom of the mold. (I lazily cut the round shape. It turns out that it is best to cut oiled paper the size of a bear toast mold, and it is best to cut a piece of cardboard of the same size under the oiled paper.)
2.
Melt the unsalted butter in water and set aside.
3.
Roll the digestive cake with a rolling pin and a fresh-keeping bag, and then put the digestive cake and butter together in a large basin and mix well. (You can also use a food processor or a wall breaking machine)
4.
Put the stirred butter biscuit mould in the mould for compaction, and put it in the refrigerator after compaction.
5.
Prepare the gelatin tablets you need and soak them in cold water for about 10 minutes, depending on the situation.
6.
Soak the gelatine tablets out, put them in a pot, and melt in water.
7.
When the gelatine slices are softened, you can cut mangoes.
8.
The better-shaped mango pieces are used as a filling, and small pieces of mango are used for crushing mango puree.
9.
Put small pieces of mango crushed and fine sugar in a food processor to make a puree. The weather is cold in winter and it is difficult to mix with gelatine. So I also heat the mango puree with a little water before mixing, but not overheating. (The amount of lemon juice and sugar can be adjusted according to the sweetness of the mango.)
10.
Take out the melted gelatin liquid, add it to the mango puree, and stir evenly. If the gelatin liquid still solidifies easily, put the whole pot in warm water and stir smoothly.
11.
Spread the whipped cream a little bit to make it thicker. Stop it when there are lines on it, and then mix it with the mango puree.
12.
Take out the digestive biscuit base that was refrigerated before.
13.
Pour one third of the mango puree into the mold.
14.
After the mousse is poured, put a layer of mango cubes on the mousse. This is the way it is placed in a circle, with mangoes placed in the middle, so you have to eat enough for yourself.
15.
After the mango cubes are placed, pour a layer of mousse paste, and then continue to put a layer of mango cubes. Of course, the mango cubes are more delicious. However, each mango grain should not be too tight, leaving a gap for the mousse liquid.
16.
After placing the second layer of mango cubes, pour in the remaining mousse. In the southern winter, if there is no heating or heating and air conditioning, the mousse will solidify very quickly. The last layer of mousse must be flowing. The flowing mousse will make the surface smooth. You can check it when you are doing it. If it has solidified, use warm water to heat it up, so that the mousse becomes flowing and smooth and pours in. After pouring, close the lid of the bear toast box and put it in the refrigerator overnight.
17.
The next day the mousse blows with a hair dryer, or covers it with a hot towel, and then slowly pushes it up from the bottom, but it must be slow, stick to the mold wall, and push it up a little bit. After demolding, wash the mold and draw the size of the mold on greased paper.
18.
Prepare the right amount of chocolate, melt it in a piping bag, and draw Pooh's facial features on oil paper.
19.
After drawing the chocolate features, put it in the refrigerator. After refrigerating, place them on the mousse for decoration, place and take pictures.
Tips:
1. About oil paper. I was lazy and cut a round shape. It turns out that it is best to cut greased paper the size of a bear toast mold. It is better to cut a piece of food-grade cardboard (such as the white cardboard of some cake boxes) under the greased paper to release the mold. It will be much more convenient.
2. Regarding Gelatine. I make mousse cake at night in Hangzhou. Gelatine is still easy to solidify, so if you find that it solidifies when you mix it with mango puree, you can stir it in warm water.
