Yogurt Mango Mousse

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 3-4 such cakes. My mousse ring is relatively small.

10. Place a piece of cake in the mold.

11. Pour in the right amount of mousse filling.

12. Put another piece of cake.

13. Pour the right amount of mousse filling again, pour 9 minutes into the refrigerator and refrigerate until the mousse filling is solidified.

14. Start making mirror: 1 piece of gelatin soaks 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. Put a slice of strawberry on the solidified mousse cake, pour it into the mirror material, and continue to refrigerate overnight.

17. The same method also made a square.

18. After overnight, the mousse is blown around with a hair dryer and then demoulded. The cake weighs about 215 grams.

19. A small and fresh cake with a great taste. The weight of the cake is about 225 grams.