Mango Mousse Cup

Name: Mango Mousse Cup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Mango puree; 200g Light cream; 50g milk; 50g Sugar; 7g Isinglass powder; 80g mango juice

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

This is a temporary decision to do, because the opened box of whipped cream is looking for whereabouts, and there is mango on hand, so make a mango mousse. It doesn't matter if there is no chiffon cake, it is ready to be made into a mousse cup, anyway, the people who eat it are not interested in the cake. "

Ingredients

Mango Mousse Cup

1. Prepare the mousse

2. Soak the isinglass powder with 5 times cold water until transparent

3. Water heating

4. Until the isinglass powder is completely melted

5. Pour milk into the mango

6. Stir evenly to form mango puree

7. Add sugar to whipped cream

8. Beat with a whisk

9. Dismissed

10. Add mango puree

11. Stir well

12. Add isinglass powder and stir well

13. Pour into the cup

14. Seal the plastic wrap and put it in the refrigerator for more than 3 hours

15. Prepare mirror material

16. Soak the isinglass powder in 5 times cold water until it is transparent

17. Heated in water to melt

18. Pour into the mango juice

19. Stir well

20. Take out the solidified mousse cup

21. Pour the mirror liquid into the mousse cup

22. Put it in the refrigerator and chill until set

23. Take out, squeeze a cream flower on the surface and decorate it with mint leaves

Tips:
Some mango flesh has more fiber, it is best to filter it, so as not to affect the taste.

Beat the whipped cream into 7 and distribute.

The water-soluble isinglass powder solution should be used after cooling