Mango Jelly Cheese

Mango Jelly Cheese

1. Put the biscuits in a fresh-keeping bag and crush them with a rolling pin.

2. The more broken the better.

3. Add melted butter.

4. Mix well.

5. Pour into the mold, press tightly and flatten.

6. Put in the refrigerator for later use.

7. Mango takes the flesh.

8. Put it in a blender, add granulated sugar, and a small cup of boiled water to make a puree.

9. Put it on the induction cooker and boil. After boiling on the induction cooker, turn off the heat (be careful when you cook, it will bubble up, be careful of being burned).

10. The isinglass powder is dissolved in cold water.

11. Pour into the mango puree.

12. Stir constantly until it melts completely. (The waste heat of the mango puree can completely melt the isinglass powder)

13. The cheese is softened, straightened and smooth without particles.

14. Pour the mango puree into the cheese several times (pour in a small portion first, and then pour in some more. Be sure to pour in several times to avoid not being completely fused).

15. The whipped cream is straightened 70% and it can be runny. Then pour it into the mango puree.

16. Beat the whipped cream to 70% of the hair.

17. Stirring can also be runny.

18. Then pour it into the mango puree.

19. Stir the whipped cream and mango puree completely.

20. Pour into the mold.

21. Shake hard a few times to shake out the bubbles inside.

22. Cover with plastic wrap, put it in the refrigerator for more than 5 hours, let it completely solidify, and then the mold can be supported.

23. When demolding, blow around the mold with a hair dryer to easily demold.

24. Demoulding is complete.

Tips:

When cutting, remember to wipe the knife clean every time you cut, so that the cut will be very neat. Same as the one bought outside