Mousse Cake
by ayz
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. First use a food processor to crush the biscuits, then heat the butter in the microwave, mix with the biscuits evenly, pour it into a cake mold, and freeze it in the refrigerator
2. Put the prepared mango into a cooking machine and stir it into a puree. If you don't have a mixer, you can use a spoon to mash it. Add the gelatin powder and stir until it dissolves. It's about 50 degrees, don't boil. Then, set aside to cool.
3. Take out the cream, add white sugar and condensed milk (according to personal taste), and quickly beat it with a manual or electric whisk. Until the cream has obvious lines, the dripping cream can be stacked on the surface instead of disappearing immediately, but the whole whipped cream is still liquid and flowing.
4. Mix the mango with the whipped cream solution and stir evenly with a spatula to form a mango mousse. You can also add mango particles, or other fruit particles.
5. Take out the cake mold, pour in the mousse solution, shake gently to remove bubbles, and freeze in the refrigerator for more than 4 hours.
6. After the mousse is completely frozen, put a hot towel around the cake mold, and then demould it. Just add appropriate embellishment.
7. It is edible, delicious and easy to operate.
