Mango Mousse

Name: Mango Mousse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces (6 inches) chiffon cake; 250ml Light cream; 30g Orange fudge; 250g Mango pulp; 2 slices, 10g Gelatine Tablets; 4 tablespoons Orange juice; 40g Sugar

by One-Man Show 71

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Mousse is mousse in English, which is a panna cotta-style dessert that can be eaten directly or as a sandwich. Usually, cream and coagulant are added to create a thick jelly-like effect. Mousse is translated from French transliteration. Mousse is a kind of dessert like pudding. It is softer than pudding and melts in the mouth. Mousse cake first appeared in the gourmet capital of Paris, France. At first, the masters added various auxiliary materials to stabilize the cream and improve the structure, taste and flavor, making the appearance, color, structure and taste richer and more natural and pure. After being frozen, the taste is endless, making it the best in cakes...

This mousse is based on the recipe for the baby, and it is very successful. Thank her for sharing! "

Ingredients

2 pieces (6 inches) Chiffon Cake
250ml Light Cream
30g Orange Fudge
250g Mango Pulp
2 slices, 10g Gelatine Tablets
4 tablespoons Orange Juice
40g Sugar

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Mango Mousse

1. Prepare the ingredients, divide the cake into 3 slices and take 2 slices

2. Use scissors to cut the cake slices a bit smaller, smaller than a 6-inch mold

3. Use a food processor to smash the mango flesh, add white sugar and stir until the sugar melts, then add the gelatine slices and stir until the gelatine slices melt (forgot to take the picture of the gelatine slices, soak the soft gelatine slices in cold water and squeeze dry. Copies)