[oster Recipe] Mango Mousse Turns Meals into Art

[oster Recipe] Mango Mousse Turns Meals into Art

1. Break the finger biscuits into small pieces and put them in a Mason cup

2. Tighten the lid

3. Place the base and turn it outward to turn on the appliance

4. Stir for 20 seconds to form a powder, rotate inward to remove it for later use

5. The butter is melted in the pot and mixed with the finger biscuit powder evenly

6. Put it in the bottom of the mold, flatten it and put it in the refrigerator for 1 hour

7. Peel the mango, cut into small pieces (reserve 1/2), put the rest in a Mason cup, add appropriate amount of honey and purified water

8. Place the mason cup on the base and stir for 20 seconds

9. Soak the gelatine tablets first

10. Put the stirred mango solution into the pot, soak the gelatine slices, when the temperature reaches 50 degrees, put it into the pot to fully blend with the solution, and then set aside to cool (you can add an appropriate amount before turning off the heat. Honey), put it in the refrigerator for 1 hour

11. Whip the cream and mix in half of the cooled mango gelatin solution and mix well

12. Take out the bottom of the fingerbread from the refrigerator

13. Pour half of the creamy mango mousse into the mold, then add the diced mango

14. Pour all the remaining mango mousse into the mold, and cover the mango solution and diced mango. After smoothing the surface, add the remaining mango gelatin solution and put it in the refrigerator for 2 hours

15. After taking it out of the refrigerator, remove the mold, sprinkle with icing sugar, garnish with diced mango or mint and enjoy.

Tips:

Mango mousse-"French lover", a light bite, the feeling of coolness, the texture that melts in the mouth, people can't refuse! The mango mousse made by yourself, packed in a gift box, is also super awesome as a gift!