#四session Baking Contest and is Love to Eat Festival# Two-color Mousse Cup Cake
1.
Take an appropriate amount of mango flesh and place it in a blender, add 60 grams of powdered sugar, and mix into a puree
2.
Take 12.5 grams of gelatin tablets and soak them in cold water. After the water is drained, the insulated water will melt into a liquid
3.
Pour into the mango puree and stir evenly to form a mango solution
4.
Take 150 grams of whipped cream and send it until there are lines
5.
Pour into the mango solution and stir well to become the mango mousse
6.
Pour into a paper cup, about 1/3 of the place, put it in a fresh-keeping box and send it to the refrigerator to freeze until it condenses, about 2-3 hours
7.
Add 70 grams of powdered sugar to the cocoa butter and stir until the powdered sugar is completely melted
8.
Take 12.5 grams of gelatin tablets and soak them in cold water. After the water is drained, the insulated water will melt into a liquid
9.
Pour into the cocoa paste and stir evenly to form a cocoa solution
10.
Take 150 grams of whipped cream and send it until there are lines
11.
Pour into the cocoa solution and stir evenly to become the cocoa mousse solution
12.
Take out the solidified mango mousse paper cup from the refrigerator, pour the cocoa mousse liquid, pour it to about 2/3, continue to put it back in the fresh-keeping box and refrigerate until solidified, about 2-3 hours
13.
After the two-color mousse cup is completed, take 250 grams of whipped cream, add 25 grams of powdered sugar, and pass until 9 to distribute
14.
Use a 2D flower mouth to squeeze light cream on the mousse cup
15.
Sprinkle some crushed cranberries on it at the end.
16.
Ice cold, the taste of summer
17.
Ice cold, the taste of summer
18.
Ice cold, the taste of summer
19.
Ice cold, the taste of summer
20.
Ice cold, the taste of summer
21.
Ice cold, the taste of summer
22.
Ice cold, the taste of summer
Tips:
1. This can make 9-10 cup cakes of the size in the picture, the quantity depends on the size of the cup and the thickness of the mousse layer
2. Mango puree can be replaced with other fruits you like, but fruits with excessive moisture content are not recommended
3. The powdered sugar can be replaced with fine sugar
