Mango Yogurt Mousse Cake
1.
Gelatine tablets are soaked and moistened with bottled water
2.
Mango is pitted and the pulp is taken
3.
Put 150 grams of yogurt and 100 grams of mango pulp into the cup
4.
Mashed mango puree into yogurt
5.
Oreo biscuits, remove the filling, break the biscuits with a food processor and set aside
6.
Butter insulation water melts
7.
Mix the biscuits with the butter
8.
Pour butter biscuits into a 6-inch round mousse ring, press tightly, and freeze in the freezer layer for later use
9.
Take 200 grams of yogurt and mango puree, add 30 grams of caster sugar, and mix well
10.
At this time, weigh 200 grams of whipped cream
11.
Use a cook machine to beat the whipped cream to six and distribute it.
12.
Pour the excess water out of the gelatin tablets, and then melt in water
13.
While stirring the mango yogurt puree, add gelatine liquid
14.
Mix mango yogurt liquid and light cream to form a mousse liquid
15.
Cut the remaining mango flesh into small pieces
16.
After pouring half of the mousse, add the mango cubes
17.
Then pour in the remaining mousse, cover the surface with plastic wrap, and keep it in the refrigerator for more than 4 hours
18.
When the time is up, hold it with both hands for a while to release the mold
19.
White chocolate melts in water
20.
Then drop in red pigment to make red chocolate sauce
21.
Put the chocolate sauce in the piping bag
22.
Decorate the cake with kiwi fruit and QQ candy, then write happy birthday
Tips:
1. The bottom of the biscuit can be replaced with the bottom of the cake;
2. The mousse cake needs to be refrigerated for more than 4 hours;
3. The surface decoration of the mousse cake should not be too heavy.
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