1. Cut the mango into small pieces.
2. Peeled and cored.
3. I used a broken wall cooking machine to puree it. It is very delicate, so I don’t need to sieve it. I put 25 grams of sugar directly. If you use an ordinary food processor, it is best to pass through a sieve.
4. Heat the mango puree over water until the sugar melts.
5. 9 grams of gelatin powder is soaked in cold water in advance, and then heated to melt.
6. Let the gelatin water cool, then pour it into the mango puree, and stir well.
7. Add 25 grams of white sugar to whipped cream, add rum, and stir in the chef's machine.
8. Stir until lines appear.
9. Pour the mango paste into the whipped cream. Stir well. The mousse is ready.
10. Two pieces of 6-inch chiffon cake, trim the bottom a little, and make it smaller.
11. Put a slice of Chiffon cake into the bottom of the mold.
12. Pour in the mousse paste and shake it a few times to let the air out.
13. Put another piece of chiffon cake, pour in the mousse paste and put it in the refrigerator for more than 4 hours.
14. Soak 1 gram of gelatin powder in a spoonful of cold water and melt in water.
15. Pour in orange juice and stir well.
16. Pour on top of the solidified mango mousse from the refrigerator.
17. Put it in the refrigerator for another 30 minutes.
18. When demolding, blow the hair dryer towards the mold for a while, and it will come out easily.
19. Use No. 101 nozzle to squeeze out small five-petal flowers. Keep in the refrigerator until hard.
20. Use decorating scissors to put on the cake.
Tips:The mango puree I used with the broken wall cooking machine is very delicate, so there is no need to filter it. If you use an ordinary cooking machine, it is better to filter it. The taste will be fine. The mango puree is 250g, not mango.
