Strawberry Yogurt Mango Mousse

Strawberry Yogurt Mango Mousse

1. Bake a chiffon cake slice, cool thoroughly and set aside, and press it into a suitable size with a mold.

2. Soak two gelatine tablets softly in water and set aside.

3. Put 100 grams of mango pulp into a food processor to puree, 100 grams of homemade yogurt, and 20 grams of sugar and mix well.

4. The blended mango puree is very delicate.

5. Heat to a boil and turn off the heat.

6. Cool to about 80 degrees, add the gelatin slices and stir until melted, then cool thoroughly, and the mango puree is ready.

7. Add 20 grams of sugar to the cream and beat it to have a slight texture.

8. Pour the cold mango puree into the cream and mix well.

9. The mousse filling is ready, these mousse fillings can make about two cakes like this. Or two small mousses and one such medium mousse.

10. Cut the strawberry in the middle.

11. Cake slice.

12. Place strawberries around the mold and pour mousse filling.

13. Pour 9 minutes into the refrigerator and refrigerate until set.

14. Now make the mirror: 1 piece of gelatin soaked softly.

15. Pour 30 grams of mango flesh into a food processor to puree, add 170 grams of boiled water, 20 grams of sugar, and 1 soaked gelatine slice, mix with low heat until the gelatine slices melt, turn off the heat, and let cool.

16. Pour the mirror material onto the solidified mousse cake.

17. Blow around the mold with a hair dryer and then demould. The cake weighs about 390 grams.

18. Beautiful strawberry mango yogurt mousse.