1. Use a grinder or rolling pin to roll the Oreo cookies into a powder.
2. Lay a cut oil paper on the bottom of the 6-inch movable bottom mold, heat the butter in water to melt into a liquid, pour it into the biscuits and mix well, then pour it into the mold, flatten it with a spoon, and put it in the refrigerator for later use. .
3. Cut 200 grams of mango flesh into pieces in a food processor, and beat into a mango puree.
4. Soak 10 grams of gelatin tablets in ice water for ten minutes.
5. Pour the mango puree into a small pot, heat the insulating water to 50 degrees (the temperature of the mango puree should not be higher than 50 degrees, otherwise it will affect the later solidification), wring out the soaked gelatine slices, and put them into the mango puree. Stir until the gelatin is completely melted. After cooling, put it in the refrigerator for a few minutes.
6. Pour the whipped cream and sugar into the whipping bowl. Use an electric whisk to whip the whipped cream with ice water or an ice pack until it is still flowing.
7. Pour the chilled mango sauce into the whipped cream.
8. Stir evenly to form a mango mousse.
9. Pour half of the mango mousse into the mold and add the mango flesh.
10. Pour in the remaining mango mousse, shake it on the table a few times to produce large bubbles, and put it in the refrigerator for 2 hours.
11. Make mirror surface: 90 grams of mango flesh and 40 grams of water are used to make a mango puree with a food processor, pour it into a small milk pot, heat the insulated water to 50 degrees, wring out the 4 grams of soaked gelatin slices and put it in , Stir until the gelatine slices are all melted. In fact, this step is the same as the previous method. Finally, it is poured on the surface and placed in the refrigerator for 4 hours.
Tips:Blow around the periphery of the mold with a hair dryer, and the cake can be easily demolded and decorated with a few mango and mint leaves.
