Mango Cheese Mousse
1.
Prepare the main raw materials;
2.
Put the digestive biscuits in a fresh-keeping bag and use a rolling pin to crush them;
3.
Add heat-insulated water to melt the butter into a liquid state, and mix well;
4.
Spread the mixed digestive biscuits evenly on the bottom of the mold, compact them, and keep them in the refrigerator;
5.
Take the mango flesh and use a food processor to make a delicate mango puree for later use;
6.
Weigh 12g of gelatine powder and soak it with about 100g of cold boil to make the gelatin powder fully swell;
7.
The cream cheese is softened at room temperature, add 60g sugar, and beat with an electric whisk until smooth and no particles;
8.
Add 60g milk and mix well;
9.
Weigh 300g of mango puree, add it to the cheese, and stir evenly;
10.
Weigh 200g whipped cream, add 20g sugar, and beat until lines appear;
11.
Add the whipped cream to the cheese mango paste and mix well;
12.
The swelled gelatin powder will melt with heat insulation water;
13.
Let the melted gelatin liquid cool to about 60-70°C, add it to the cream cheese paste, and stir to form a mousse paste;
14.
Pour the mousse paste into the mold, smooth it with a silicone spatula, shake it lightly to remove bubbles, put it in the refrigerator for more than 4 hours, I made it at night, and refrigerate it until the next day.
15.
To make a mirror, take 3g of gelatin powder, add about 50g of cold white boil to soak to melt the heat-insulating water after swelling;
16.
Let the gelatin liquid cool to about 60-70℃, add 70g mango juice, and stir evenly;
17.
Gently pour it on the surface of the solidified mousse cake and put it in the refrigerator for more than 2 hours;
18.
Take out the mousse cake, cover it with a hot towel and release it, decorate it with a happy birthday card~
Tips:
1. The gelatin powder I bought is instant-dissolvable and can be dissolved in heat-insulating water directly by adding water, but after swelling with cold water, the heat-insulating water can dissolve better;
2. With this formula, I made a 6-inch round mousse and a small 8.5cm×5cm mousse;
