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Mango Yogurt Mousse Cake (eight Inches)
by Sunny 99
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Cover the bottom of the mousse mold with plastic wrap. (Wrapped in tin foil is also acceptable) Put it on a plate and set aside.
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2. A piece of cake embryo (chiffon cake embryo is used), mango and tortoise shell jelly are cut into small dices.
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3. Put the cake base into the mold.
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4. Spread a layer of mango and turtle paste.
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5. Start to make mousse paste, add 200 grams of whipped cream to the right amount of sugar, and beat with a whisk at low speed.
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6. Distribute by hitting 6 means that when you lift the eggbeater, there are obvious lines that are not easy to disappear, and it is fashionable.
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7. Soak three pieces of gelatin in ice water to soften.
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8. Divide the yogurt into one third, add in soaked gelatin insulated water and stir until completely melted.
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9. Pour the heated yogurt into the remaining yogurt.
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10. Stir well.
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11. Pour into the whipped cream and mix well again. The mousse is ready.
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12. Pour the mousse into the cake
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13. Put it in the refrigerator for at least 4 hours (or leave it overnight and demould the next day). First remove the plastic wrap at the bottom, and cover the periphery of the mold with a hot towel, then the mold can be easily demolded.
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14. Put on the printing mold and sprinkle with cocoa powder.
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15. Finished picture.
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16. Icy and delicate, the best dessert for summer!
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Tips:The sugar in the whipped cream can be added in an appropriate amount according to personal taste. The fruits inside can be replaced with other ones. Mould: Positive 8-inch Mousse Cake Mould
