Mango Mousse
1.
Prepare a 6-inch chiffon cake and cut it into two slices with a knife, not the top layer.
2.
Add mango sauce and milk to the milk pan.
3.
Turn on a low heat and heat while stirring until the milk and mango sauce are completely mixed.
4.
Mix the gelatin powder with water.
5.
Pour into the mango paste, turn on a low heat and stir evenly, set aside.
6.
Add whipped cream and caster sugar.
7.
Sit on ice water until lines appear, and distribute about 6 times.
8.
Pour the whipped cream into the mango paste and mix well.
9.
The cake slices are cut into shapes with a heart-shaped mold.
10.
Put a piece of cake in the mold and pour half of the mango mousse batter.
11.
Add another slice of cake.
12.
Pour in the remaining mousse paste, close the lid, and refrigerate for more than 4 hours.
13.
After the mousse cake is frozen, prepare the surface decoration, light cream, and add fine sugar.
14.
Take ice water and hit to 10 for distribution.
15.
Put the whipped cream into two piping bags, one piping bag with the cherry blossom mouth, and the other without the piping mouth, just cut a small mouth.
16.
Take out the mousse cake, blow hot air around the mold with a hair dryer, or apply a hot towel for about 1 minute to demould.
17.
Draw small mouthfuls of whipped cream on the surface of the cake, squeeze small flowers on the edge of the cherry blossom mouth, and then dice the mango, place it on the surface of the cake, and just decorate it.
Tips:
Chiffon or Haijin cake can be used for the cake.
If you don't have mango sauce, you can puree fresh mangoes.
Gelatine powder and water amount added according to the brand instructions, you can also use gelatine tablets, the effect is the same.
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