Mango Cheese Mousse Cup
by YY in the kitchen
Favorite
Difficulty
Normal
Time
24h
Serving
2
1. Prepare the required materials.
2. Cut the gelatine slices into small pieces, soak in cold water to softly filter out the water, and then melt the heat-insulating water for later use.
3. Put the cored Oreo biscuits into a fresh-keeping bag, roll them into crumbles with a rolling pin, and set aside.
4. Cut the cream cheese into small pieces and put it in a bowl, add milk and half of the caster sugar, stir in insulated water until it is smooth and no particles, pour in the melted gelatin solution and mix well.
5. Add an egg yolk and continue to heat to 80 degrees while stirring.
6. Add vanilla powder and stir well, leave the hot water and let cool to about 40 degrees.
7. Put the crushed Oreo biscuits into the prepared cups, press lightly with a spoon, and set aside.
8. Add the remaining half of the fine sugar to 160 grams of fresh cream, and use an electric whisk to make a pattern at high speed.
9. The whipped whipped cream is mixed with the cheese paste and mixed well to form a cheese mousse paste.
10. Pour the cheese mousse into a cup with a biscuit bottom, about 6-7 minutes full, cover with plastic wrap and refrigerate until solidified; (I made it the night before and refrigerated until the next day).
11. Before eating, the mango is peeled and cored, then cut into small cubes, 120 grams of fresh cream is added with a small amount of fine sugar and sent together, put into a piping bag with a flower mouth, and set aside.
12. Take out the cheese mousse cup from the refrigerator, tear off the plastic wrap, squeeze the whipped cream on the surface of the mousse, and then put the mango cubes on it, and you can enjoy it.
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