The Perfect Combination of Coconut and Mango [coconut Mango Mousse]

The Perfect Combination of Coconut and Mango [coconut Mango Mousse]

1. Material drawing (the process is a bit long, but very simple)

2. First, make the biscuits at the bottom of the cake and crush them

3. Put the butter in the microwave for 2 minutes, set aside

4. Mix butter and biscuits

5. Pour into a six-inch mold with a movable bottom, compact with a spoon, and send it to the refrigerator for refrigeration

6. 2. Make mousse liquid, cut a slice and a half of gelatin, immerse it in cool white and set aside

7. The large mango is peeled and cored, diced and immediately mixed with lemon juice to prevent discoloration (actually more than so much)

8. Stir it into a paste

9. Divide into two portions, the large portion is 230 grams for mousse liquid, and 90 grams for mirror surface (small portion, add a few drops of lemon juice, mix well, and put in the refrigerator for later use)

10. Add a large portion of mango puree to 20 grams of sugar and mix well

11. Add 1 tablespoon of minced coconut and mix well

12. Add coconut milk and mix well (how can it be a fragrant word!)

13. The soaked gelatin heat insulation water melts

14. Add the melted gelatin to the mango puree, mix well and set aside

15. Cut 1 small mango, peel and core, and dice for later use. Whipping whipped cream: add 40 grams of fine white sugar to the whipped cream, and add to the slightly grainy (it needs to be blown off ice in hot weather)

16. Mix the mango puree 3 times with whipped cream, and the mousse is ready

17. Take out the bottom of the cake and pour half of the mousse

18. Sprinkle with the small diced mango just cut

19. Pour the other half of the mousse, smooth the surface, and put it in the refrigerator for more than 4 hours

20. 3. Make the other half of the gelatin on the mango mirror, soak it in the cool white soak and soften it. The soaked half slice of gelatin melts in heat insulation water

21. Take out a small portion of mango puree, add 30 grams of cold sugar water or cool boiled water and stir evenly (I added cold sugar water)

22. Add the melted gelatin liquid to the mango puree and stir evenly

23. 5. Take out the refrigerated mousse, slowly pour the mango puree from the side, gently turn it around, shake well, and send it to the refrigerator for refrigeration

24. is it nice?

25. Now to make the mango rose flower: take a small mango, peeled and cored, and sliced; take a small roll up to make the stamen, then take a mango slice to wrap the stamen, wrap 3 to 4 mango slices in sequence, Toothpicks can be fixed

26. After trimming the roses with scissors, gently place them on the mousse mirror and put them in the refrigerator for 4 hours

27. When demolding, use a hair dryer to blow around and bottom twice to easily take off

28. A cup of sweet drink made from the next corner material to lose weight is no good!

29. Cut look

30. 360 degrees without dead ends!