Mango Mousse
by Jiu San Ye
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Choose this kind of mango with relatively soft flesh, and it should have a strong mango aroma. The processed fruit pulp, the more delicate the better
2. Stir the egg yolks with sugar and heat insulation water to thicken
3. Gelatine tablets soften with water
4. Gelatine slices are drained and the insulated water melts
5. Gelatine slices are drained and the insulated water melts
6. Mix egg yolk paste, cream, gelatine liquid, and sieve
7. Pour into a container and refrigerate for 6 hours
8. A cup of cold and sweet panna cotta in the hot summer
Tips:The mango puree contains coarse fiber, so the mousse needs to be sifted several times to make the mousse delicate. The mousse cake method is the same, just add a slice
