Mango Mousse
1.
Soak the gelatine slices in cold boiled water
2.
Oreo biscuits crushed into powder in a food processor (can also be pressed into powder)
3.
Heat the butter to melt in water
4.
Mix Oreo and butter well, mix well, spread on the bottom of the cake mold, compact with a spoon, and then put it in the refrigerator for later use
5.
Take 200g of mangoes and beat them into mango puree with a food processor
6.
Put the beaten mango puree into a small pot, add the gelatine slices (pour out the water for soaking the gelatine slices)
7.
Slightly heat the mango puree over low heat, stirring constantly to dissolve the gelatine slices evenly. Just heat it to about 50 degrees, don't boil it. After dissolving, put the mango solution aside to cool
8.
Add whipped cream to fine sugar and beat until 5-6 to distribute. At this time, the whipped cream has obvious lines. After lifting the egg beater, the dripping whipped cream can stack on the surface instead of disappearing immediately, but the overall whipped cream is still liquid and flowing.
9.
Mix light cream and mango solution
10.
Stir evenly with a spatula. Serve Mango Mousse
11.
Add the mango granules cut into small cubes to the mousse
12.
Put it in the refrigerator until the surface solidifies
13.
Put a piece of gelatine into cold boiled water to soak it softly, pour out the water, add 10 grams of boiled water, and heat it to melt.
14.
Then add 10 grams of boiled water and heat it to melt
15.
Take 120 grams of mango and mash it into puree, add the melted gelatine slices, and stir evenly
16.
Strain the mixed mango puree with a sieve
17.
Pour on the chilled mango mousse, put it in the refrigerator for 1 hour, and the mirror will solidify.
18.
More mousse paste can be poured into a cup to make a mousse cup
Tips:
[Tips for demoulding]
1. Use a hot towel to apply heat to the outer ring of the cake mold for a while, and then push it out~ It can be easily demoulded~ Then use a flat knife to turn around the bottom of the bottom pocket, and then find a knife to transfer to the cake Just put it on the paper support.
2. Use a hair dryer to blow a circle against the periphery of the mold, and then push it out, which can also be easily demoulded
3. This is a 6-inch mango mousse
