Mango Mousse

Mango Mousse

1. Biscuit

2. Weigh 80 grams of biscuits and grind them with a cooking device, or use a rolling pin to grind them.

3. Put 40 grams of butter in a bowl and melt it (make a bowl of boiling water and put the butter in the bowl to melt quickly) and add it to the biscuits. Stir well. Put it into a 6-inch mold and flatten it with a spoon. Keep in the refrigerator. When the mousse filling is made, you can take it out.

4. Cut the mango into pieces and puree it.

5. 250 grams of whipped cream, pour 30 grams of sugar. Use a whisk to beat until it is in a fluid state.

6. Attention, friends, the whipped cream should be whipped at a low speed at the end. I overwhelmed it accidentally, so it is more difficult to mix with the mango puree.

7. 10 grams of gelatine tablets are softened in cold water. After it becomes soft, put it into 60 grams of milk and heat until the gelatin flakes melt. After melting, let the pot cool down.

8. Mix the melted milk jelly with the mango puree whipped cream, and stir well.

9. Pour the mousse into the mold. You can put it in the refrigerator for 4 hours.

10. After 5 grams of Geely is softened, put in 80 grams of milk, 10 grams of whipped cream, and 10 grams of white sugar and heat until melted. (10 grams of whipped cream does not need to be whisked. In fact, it doesn’t matter if you add whipped cream or not. It doesn’t matter if you add more.) Cut the mango into the mold and put it in the cooled milk liquid. Keep in the refrigerator for 2 hours.

11. After the mold is taken out, put it on the cup and blow it around with a hair dryer to easily demold. Everyone wants to use it.

12. It's delicious and beautiful. Everyone try it!