Mango Flowing Heart Mousse Cake
1.
Grease paper on the bottom of the mold
2.
Use a food processor to break the biscuits. After the butter is melted in water, mix with the biscuits, pour it into the mold and compress it with a spoon, and refrigerate for 15 minutes. Biscuits can use digestive cakes or mary cakes
3.
Cut the mango into a cross and take out the flesh, leaving a beautiful square shape for filling the flesh
4.
Add lemon juice and sugar to the rest of the pulp and put it into a food processor to make a mango puree, leaving 50 grams of mango puree for flow.
5.
After soaking the gelatine slices in ice water, melt in water and add the mango puree, mix well
6.
The whipped cream is beaten to 70%, grainy but still flowing. Stir in the mango puree to make the mango mousse paste.
7.
Take out the refrigerated biscuit bottom, pour in a thin layer of mousse paste, arrange the mango flesh neatly, then pour another layer of mousse paste, and then spread the mango flesh, the third layer of mousse paste is all around the mango meat shop Up
8.
Pour the mango puree in the middle, and add the mango pulp to the mango puree. The mango pulp must be supported so that the mousse will not collapse when cut. The remaining mousse paste is poured around first, and then gently spread on the mango puree so that the mango puree will not be scattered. Smooth the surface and refrigerate for more than 4 hours
