Mango Mousse Cake
1.
Peel the mango and cut into small pieces.
2.
Add 200 grams of milk and 30 grams of caster sugar to the mango chunks and mix them into a paste.
3.
Cut the gelatine slices into small pieces and add cold water to soak until soft.
4.
The insulated water is constantly stirred until it is completely melted.
5.
Pour the melted gelatine slices into the stirred milk mango paste and mix well.
6.
Use an electric whisk to beat the whipped cream to 6 to distribute.
7.
Pour the milk mango paste with gelatin slices into the whipped cream.
8.
Cut and mix evenly, and the mousse filling is complete.
9.
Bake the chiffon to cool in advance, cut into 3 pieces of equal thickness, take 2 of them and cut off the outer circle with scissors, which is slightly smaller than the cake mold.
10.
Put 1 piece of chiffon cake in the middle of the mold, pour half of the mousse filling, and then pour another piece of chiffon cake, then pour in the remaining mousse filling, shake it a few times and put 4 pieces in the refrigerator More than an hour.
11.
Orange-flavored QQ candy is mixed with 60 grams of orange juice.
12.
Heat until the QQ sugar is completely melted, let cool and set aside.
13.
Take out the mousse cake from the refrigerator, sieve the mixed liquid of QQ sugar and orange juice onto the surface of the mousse cake, and then put it in the refrigerator for about 30 minutes to form a mirror surface.
14.
Decorate some fruits and sugar beads, and the beautiful mousse cake is complete.
15.
Finished picture.
