Mango Cheese Mousse Cup
1.
Prepare all kinds of ingredients, take out the cream cheese in advance and warm it back and forth;
2.
Soak the gelatin slices in ice water until they become soft, then remove the gelatin slices for later use;
3.
Cut the mango in half, draw a cross knife, and take the pulp;
4.
Put cream cheese, most of the mango flesh, sugar, salt, yogurt, and rum into the mixing bucket of the mixer to puree;
5.
Leave a small portion of diced mangoes, put them in a bowl, refrigerate for later use;
6.
Pour the mashed mango cheese into a basin;
7.
Melt the gelatine slices in water, pour it into the mango cheese puree, and mix well;
8.
Whip the whipped cream until large lines appear, about 7 minutes;
9.
Mix the whipped cream and mango cheese puree in portions;
10.
The mixed mousse paste should be very delicate, without cheese particles;
11.
Put some diced mangoes on the bottom of the container;
12.
Pour in the mousse paste, then put it in the refrigerator overnight, or refrigerate until it is completely solidified before serving;
13.
You can put some diced mango or grapefruit pulp on the mousse before eating.
Tips:
1. Cream cheese should be softened in advance. If the time is not enough, you can also wrap it in plastic wrap and use a microwave to soften it;
2. I use homemade very rich sugar-free yogurt. If you use commercially available yogurt, the amount of sugar should be reduced, and gelatin tablets may need more;
3. Don't over beat the whipped cream, it will affect the taste, and it is not conducive to mixing with the cheese paste;
4. The amount of gelatin can be adjusted according to your preference. If you like a soft and tender taste, use less gelatin. If you like Q bombs, use more. If you take it out or give it away, it is recommended to add a little more gelatine tablets.