Mango Mousse at First Sight-6 Inch Heart Shape
by Lizhi Food
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Bake a piece of cake, as described in the previous blog post.
2. Soak two gelatine tablets in water to soften them.
3. The mango flesh is mashed into a food processor.
4. In order to make the puree more delicate, sift it once, this step can also be omitted.
5. Puree after sieving.
6. Put the puree into a small milk pot, add milk and sugar, and mix well.
7. Bring to a boil and turn off the heat, cool to about 80 degrees, add the soaked gelatine slices, mix well, and use until cool.
8. Whip the cream until 7 and distribute it, as long as there are lines on it.
9. Add the cold puree to the cream and mix well.
10. The mousse filling is ready.
11. Use a mousse mold to press a slice of cake
12. Place the cake slices in the mold.
13. Pour the mousse filling to 8 or 9 minutes full.
14. After putting it in the refrigerator for 4 hours, blow the edges with a hair dryer, and then gently demould.
15. The surface is decorated with mango.
16. The remaining mousse filling also made two small mango mousse.
