1. Gelatine tablets are soaked in cold water to soften
2. Melt in 30 seconds on medium heat
3. After stirring well, let it cool
4. Make a bag of instant coffee
5. Pour in the melted gelatin liquid, stir well and let cool
6. Pour the whipped cream into a large bowl, and beat at medium and low speed until large bubbles are formed
7. Add granulated sugar and pass until 6~7 to distribute. The lines will not disappear. (You can take out a small part of the decoration)
8. Pour the coffee liquid and stir well
9. Use a layer of plastic wrap or tin foil to wrap the bottom and sides of the mousse mold. Place the chiffon cake on the bottom and pour a part of the mousse liquid
10. Arrange the diced mango
11. Continue to pour mousse liquid and smooth the surface
12. Put it in the refrigerator for 2 hours or more
13. The solidified mousse can be easily demoulded by applying a hot towel around it
14. Sprinkle some cocoa powder and put some sugar beads on it. A bit of diced mango, garnish and eat
Tips:1. The water temperature of the melted gelatin tablets should not exceed 80 degrees, and the water temperature is too high to affect the later condensation.
2. Refrigerate the prepared mousse for 2 hours or more, and it will almost solidify.
