1. Gelatine slices divided into two portions
2. Cut into small pieces, soak in ice water, or in the refrigerator
3. For the biscuit bottom of the mold, crush the biscuit in advance, mix it with the liquefied butter, press it into a mousse, and put it in the refrigerator for setting
4. Add pure milk, sugar, water starch, slowly boil it into a yogurt-like paste for later use, boil it, wrap it with plastic wrap, and let it cool for later use
5. Mango uses only the pulp on both sides, so you need to scoop it out
6. Place a small portion of mango puree in the microwave for 1 minute, take it out and add the soaked gelatine slices, mix well, and let the gelatine slices melt completely.
7. When the milk is still warm, add the soaked gelatin slices and mix until the gelatin slices are completely melted.
8. Pour the heated gelatin liquid into the mango puree and mix into the mango mousse liquid (mango pulp is pureed with a blender). Stir a few more times! Let the puree and gelatin liquid mix well!
9. This is the mixed mango mousse
10. Take the shaped mold out of the refrigerator, pour a layer of milk mousse paste, and cover the bottom of the biscuit. Freeze in the freezer for 10 minutes
11. After 10 minutes, take it out and pour in a layer of mango mousse paste, pour it into the layer and put it back into the freezer of the refrigerator to freeze for 10 minutes
12. 10 take it out and pour in white
13. Take it out for another 10 minutes and pour in the mango mousse paste. Until all the mousse is gone. After all the mousse is set, put the cake mold in the refrigerator for 4-5 hours, or overnight.
14. Chill overnight for demoulding
15. Cut it open to see the beautiful mango mille mousse cake in cross section. Structured.
16. Isn't Meimeida
17. Let's take a look at another lens,
18. The appearance is very high. perfect!
