Rose Crystal Mango Mousse
1.
Oreo biscuits are sandwiched in the middle, packed in a fresh-keeping bag, or crushed with a food processor;
2.
Butter heat-insulating water melts into a liquid state;
3.
Pour melted butter into crushed Oreo cookies and mix well;
4.
Spread greased paper on the bottom of the 6-inch movable bottom round mold, pour in the crushed Oreo biscuit, flatten it with a spatula, and keep it in the refrigerator for later use;
5.
Take an appropriate amount of mango (except for the recipe), cut into thin slices, roll into roses (search on the Internet, or not roll), put it in the refrigerator for later use;
6.
240 grams of mango + 50 grams of yogurt + 40 grams of sugar + 15 grams of lemon juice are pureed with a food processor;
7.
10 grams of gelatin tablets are soaked in cold water in advance, and the insulated water melts into a liquid state;
8.
Pour the melted gelatin slices into the mango puree and mix well;
9.
Beat the whipped cream with an electric whisk until it is thick (don’t beat it too much, it will be more tender when it is thick);
10.
Pour the whipped cream into the mango puree and mix well;
11.
Take out the frozen biscuits, pour half of the mango puree, and spread the mango cubes;
12.
Pour in the remaining mango puree, shake it a few times, and freeze it in the refrigerator for half an hour;
13.
Crystal mirror production method:
Put 230 grams of water + 40 grams of sugar in a pot to boil, add 10 grams of soaked gelatine slices, stir until the gelatin slices melt, let it warm until warm, add lemon juice, let cool and put in the refrigerator to refrigerate
14.
Take out the frozen mousse paste and put on roses
15.
Pour on the refrigerated mirror surface, refrigerate for more than 4 hours and release the mold before eating;
Tips:
1. Oreo biscuits can be replaced with digestive biscuits or cake slices;
2. All rose mangoes should be thinly sliced, too thick, not easy to roll or rolls are easy to crack;
3. Just beat the whipped cream until it is thick, the taste will be more tender, and it will melt in your mouth;
4. The crystal mirror must be completely cool before it can be used, otherwise the mousse paste will become hot;
5. Use a flat knife to cut the mousse, blanch it in boiling water before cutting, and then cut it off after each cut;
