Mango Mousse
1.
Prepare to weigh all the ingredients, cut the gelatine into small pieces, soak in ice water for later use, and soften the butter into a liquid.
2.
If using mousse rings, wrap the bottom with plastic wrap.
3.
Mix the butter with the crushed Oreo cookies.
4.
Pour into the prepared mousse ring, flatten it, and freeze and solidify in the refrigerator.
5.
The whipped cream and sugar are lightly beaten so that the lines do not disappear.
6.
Take out the first 150g of mango puree, heat it up slightly, add the soaked gelatine, and let the gelatine completely melt into the puree.
7.
Pour the puree into the whipped cream and mix well at a speed. If there is a homogenizer, the effect of mixing with a homogenizer is the best.
8.
Take out the solidified mousse ring, pour in the mixed mousse paste, and put it in the refrigerator again to freeze and solidify.
9.
Next, when we are freezing the cake, we will make the crystal noodles. Pour the second portion of puree, pure water, sugar, and gelatine into a small bowl. Heat it slightly over water to make the sugar, gelatin, puree, and water complete. Fusion together.
10.
Take out the frozen and solidified cake, pour it over the prepared mango solution, and put it in the refrigerator again to freeze and solidify.
11.
Take out the frozen mousse cake, blow the outside of the mousse ring with a spray gun or a hair dryer to assist in demoulding, and a very simple and delicious mango mousse cake is completed.
12.
Mango Mousse Finished Picture
13.
Mango Mousse Finished Picture
Tips:
1. Gelatine can be increased appropriately if it is made in summer.
2. If you want to decorate the surface, you can do it after freezing and demoulding, especially for decorations such as small sugar beads.
