1. A piece of chiffon cake (the cake is made by yourself, the steps are omitted) Oreo cookies crushed (I wrap it in a packaging bag and crush it with a rolling pin) 4 pieces of gelatin in cold water (divide into 2 portions, 3 pieces each, 1 piece) Four slices) 350 grams of mangoes are beaten into a sauce.
2. Soften the butter and mix evenly with crushed Oreo biscuit, press hard, spread evenly on the chiffon cake.
3. Keep in the refrigerator for later use
4. Take 200 grams of mango, and 3 pieces of gelatine slices (pour out the water from the soaked slices) in a small pot and heat until the gelatine slices are completely fused with the mango slices. Observe the temperature at about 40-50 degrees. Let cool when finished.
5. Whip 250 grams of whipped cream until the cream is sharp but can slowly disappear. Pour in the cold mango liquid and stir evenly.
6. Add the diced mango and the mousse is complete!
7. It’s important to say that I don’t have a mousse mold. I use baking paper to wrap the chiffon cake (I think it’s so easy to use, don’t worry about not taking off the mold), pour it into the mango mousse and let it freeze for 10 minutes (I put it It can be frozen or refrigerated if the time is a little longer.) The mousse liquid shows that it is solidified.
8. Take out the second piece of gelatin tablets, pour out the soaked water, add 20 grams of boiling water, and then melt the diced tablets in water.
9. Pour the diced liquid into 150 g of mango liquid and stir well.
10. Filter it with a net.
11. Pour it on top of the cake, the mirror finish is finished! Put it in the refrigerator for one hour.
12. Remove the baking grease paper.
Tips:I was a little anxious today when baking the oily paper to make a circle, the shape is not too round, but I really think this method is easy to use, just a light pull.
