Mango Yogurt Mousse
1.
Mango peeled and cut into small pieces
2.
Beat it with a food processor, then filter it through a sieve.
3.
Add the filtered mango puree to 30g sugar.
4.
Heat over water until the sugar melts and then remove from the fire.
5.
After letting cool a bit, add it to the yogurt.
6.
Stir well.
7.
Put the isinglass powder in a small bowl, add cold water and soak for 5 minutes.
8.
Heat the insulating water until it is completely melted, then take it out and let it cool for later use.
9.
Let cool a little, pour into the mango yogurt paste and mix well.
10.
Add 10g of caster sugar to the whipped cream and beat with ice water
11.
Distribute after hitting six, there are obvious lines, and then pour the mango paste of step 9 into the whipped cream.
12.
Stir and mix well to make the mousse.
13.
Cut the 6-inch sponge cake baked in advance into 3 pieces, take 2 pieces and cut off a small circle.
14.
Put the cut cake slices in a 6-inch movable bottom mold, and pour half of the mousse.
15.
Then put in the second piece of cake, and then pour in all the mousse.
16.
Then put it in the refrigerator.
17.
Use the piping mouth to press out round slices on the watermelon.
18.
After refrigerating for an hour, place the watermelon round slices on top.
19.
Add QQ sugar to cold water.
20.
Put it in the microwave and heat for 30 seconds, then let it cool.
21.
Let it cool to about 30 degrees, pour it on top of the cake, then put it back in the refrigerator and refrigerate for 2 hours to make it.
22.
When taking it out, put a hot towel around the mold to make it easy to take out.
23.
When taking it out, put a hot towel around the mold to make it easy to take out.
Tips:
1. Sift the mango on one side to make the puree more delicate!
2. It should not be too long to heat the isinglass powder in water, or the temperature is too high, otherwise the coagulability will be affected!
3. Because you are using a live bottom cake mold, remember to wrap a layer of tin foil on the outside to prevent the mousse from flowing out!
