Mango Mousse
1.
Biscuit scraped off the filling
2.
2. Put the biscuits in a fresh-keeping bag and crush them with a rolling pin;
3.
3. Take 4 pieces of gelatin tablets and soak them in water, and melt the butter in water;
4.
4. Put the biscuits into the container, pour the melted butter and mix well;
5.
5. Put the biscuits with butter into the mold;
6.
6. Use a rolling pin to compact it and put it in the refrigerator until it condenses;
7.
7. Remove the soaked gelatin sheet from the water and squeeze the water, put it in 60 grams of milk, and melt it in water;
8.
8. After washing the mango, peel it off, take the pulp and cut into pieces;
9.
9. Put 400 grams of mango pulp and 15 grams of milk into Qihe Electric S3 wall breaking machine to make the fruit puree;
10.
10. Pour the melted gelatine slices into a large container and pour the mango puree;
11.
11. Pour and mix well to make a mango paste;
12.
12. Whip the whipped cream with an electric whisk at low speed through ice water;
13.
13. I was a little careless and beaten a little bit;
14.
14. Mix the mango paste and whipped cream into a mousse paste;
15.
15. Pour the mousse paste into a mold with a biscuit bottom, and continue to refrigerate in the refrigerator for 4 hours;
16.
16. The remaining gelatin sheet continues to melt in water;
17.
17. Take 50 grams of mango pulp and puree the fruit with a portable electric mixer;
18.
18. The melted gelatin slices are mixed with mango puree in portions;
19.
19. Pour it into the moulded mousse and continue to put it in the refrigerator until it solidifies and becomes a mirror surface;
20.
20. The chocolate melts into a sauce in water
21.
21. Take the mango mousse out of the refrigerator, and use a hair dryer to lightly blow the surface of the mold to release it;
22.
Put the chocolate sauce into the pen and draw your favorite patterns casually.
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