Name: Oven-free Version-mango Cherry Mousse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Light cream; 200g Oatmeal Digestive Biscuits; 50g Caster sugar; 250g pure water; 15g Gelatine Tablets; 5s Salted sakura; 300g Mango puree; 60g butter; 50g Fresh milk; 20g condensed milk; 15g Gelatin powder

Oven-free Version-mango Cherry Mousse

1. 1. Weigh the materials in advance to avoid confusion

2. Put the oatmeal digestive biscuits in a fresh-keeping bag and crush them with a rolling pin

3. Cut the butter into small pieces and put it in a bowl, and the cadmium water will melt. It can also be heated and melted directly in the microwave

4. Stir the melted butter and digestive biscuits evenly

5. Put the evenly stirred cake bottom into a Yangchen Ba-inch mold and put it in the refrigerator for half an hour

6. Gelatine slices soak in cold water in advance

7. Put 50g of milk in a small pot, soak the soft gelatine slices together in a small pot and heat slowly until the gelatin slices melt and let cool

8. Cut the mango into pieces and put it in the wall-breaking machine to make the fruit puree

9. Add the milk gelatin liquid to the mango puree and stir evenly

10. 300g whipped cream, add 20g condensed milk, 20g caster sugar

11. Whip the whipped cream to about 6 minutes, and see the clear lines and flow.

12. Add the whipped cream to the mango puree

13. Stir evenly, put it in the Yangchen 8-inch cake mold with the bottom of the cake, put it in the refrigerator for more than 2 hours

14. The salted cherry blossoms are soaked in warm water to wash off the salt

15. Add 250 grams of purified water to 30 grams of caster sugar and 15 grams of gelatin powder. Heat slowly until the sugar and gelatin powder have melted. Turn off the heat and let cool.

16. Take out the cake and pour the cool gelatin water along the side of the mold gently. It is best to put the cleaned cherry blossoms in the mold and put it in the refrigerator for more than 4 hours