Oreo Mango Mousse
1.
Butter heat insulation water melts into liquid
2.
Gelatine powder is first added to cold water to soak softly, and then the insulated water melts into a liquid
3.
100 grams of crushed Oreo biscuits are put into the container (if Oreo biscuits are used, take out the filling and use a rolling pin to crush)
4.
Add butter and stir evenly
5.
The mixed biscuits are compacted by hand in a 6-inch movable bottom mold, and frozen in the refrigerator for 40 minutes (oil paper is placed on the bottom of the mold)
6.
250 g of mango peeled and cored (the rest are diced)
7.
Put it in a food processor, add honey and whipped into puree
8.
Add whipped cream to the basin and add powdered sugar
9.
Distribute with ice water until 7 (that is, there are lines but it can still flow)
10.
Pour the mango puree and gelatin liquid into the whipped cream
11.
Mix well to form a mousse paste
12.
Take out the frozen bottom of the cake, pour 1/3 of the mousse paste, and then add an appropriate amount of diced mango
13.
Pour in 1/3 of the mousse paste and sprinkle in the biscuits
14.
Finally pour in the remaining mousse paste
15.
Smooth the surface, knock the mold lightly to let the big bubbles out, cover with plastic wrap and put it in the refrigerator freezer for more than 4 hours
16.
When the mousse is unmolded, use a cup to support the bottom of the mold, use a hair dryer to blow around the mold or use a hot towel to cover the mold for a while, slowly push the mold downward, and the cake will come out
17.
Finally, decorate the surface with mango diced and biscuits
Tips:
1. The bottom of the biscuit must be compacted and frozen, so that it is not fragile and beautiful when it is demolded, and the bottom is filled with grease paper for demoulding.
2. The whipped cream should be refrigerated for more than 12 hours before being sent. It is easier to send away with ice water.
3. If you use Oreo biscuits, take out the sandwich and crush it with a rolling pin.
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