1. Crush the biscuits, add butter and flatten them on the bottom of the mold. Put it in the refrigerator for normal refrigeration for later use.
2. The isinglass powder is soaked in cold boiled water for 10 minutes, then stewed in insulated water to become a liquid.
3. 360g mango flesh is mashed.
4. Whip the whipped cream until the lines are just formed. (I passed it a bit)
5. Take 300g of mango puree and leave 60g of puree. Pour the isinglass into the mango puree and mix well.
6. Pour the fruit puree and isinglass mixture into the whipped cream and mix well.
7. Take out the mold, pour 1/3 of the paste into the mold
8. Put a layer of mango cubes
9. Pour another layer of sauce
10. Continue to pour in the mango cubes, pour 60g of mango sauce in the middle
11. Along the outer circle, gradually pour the paste inward, and when it reaches the middle, quickly spread it over the paste. Shake gently a few times to shake out small bubbles. Put it in the refrigerator and keep it for 2-4 hours. (You can start eating when the frozen is hard)
12. see! ? ~
Tips:The biscuits can be fiber biscuits, cookies, please feel free to ~ I use Robson's isinglass powder, you can also use other brands of gelatin flakes. After the cake is frozen, you can arrange mango slices on top and decorate with flowers.
