1. The isinglass powder is melted by adding milk, then adding 120ml of boiling water and whipping evenly, and then fully melted evenly after isolating the water
2. The cheese melts in water
3. After whipping evenly, add soft sugar and continue whipping evenly
4. Then add the properly cooled milk fish gelatin solution
5. After whipping evenly, pour it into the mould on which a piece of chiffon cake has been spread, and freeze in the refrigerator for one hour
6. When the cake is frozen for half an hour, prepare the top layer of gel powder, re-boil it with 110ml of boiling water, then add 120ml of cold boiling water, whipping evenly, and let it cool for later use.
7. Peel the mango into slices, spread it flat on the top layer, slowly pour the jelly solution, put it in the refrigerator, and eat it in one hour
Tips:1. Use the amount of six-inch chiffon cake, and the thickness of the bottom of the cake made by the eight-inch cake mold is just right.
2. After the gel powder has melted, it will solidify without putting it in the refrigerator, so don't prepare it too early.
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