Mango Mousse

Mango Mousse

1. Take a slice of the prepared chiffon cake

2. Use the mold to scale out the size, and then use scissors to cut out a cake wafer that is slightly larger than the mold (as shown in the picture) so that it will not leak out when it is pressed into the mold and pressed to the mango puree.

3. Gelatine slices are soaked in ice water and melted in insulated water, and then added to the beaten mango puree

4. Beat the whipped cream with an electric whisk until it has lines

5. Then add the mango puree to the whipped whipped cream, and stir evenly with a manual whisk

6. The cake slices are stuffed into the mold

7. Then pour the mixture in step 4, scrape the surface, and then put it in the refrigerator for about half an hour to make it congeal

8. Take it out and cover it with a hot towel before demolding.