Mango yogurt mousse

By VicentaLakin

Mango yogurt mousse
BEAUTIFUL MOUSSE, NOT ONLY IS THE FACE BEAUTIFUL, BUT IT SMELLS LIKE FRUIT. IT TASTES LIKE Q. IT'S SWEET IN THE MIDDLE, AND IT'S VERY WELL MANAGED。

Recipe Recommendations

  • Hurricane cake 1 tablet
  • mango 400g
  • yogurt 50g
  • light cream 150g
  • fine sugar 20g
  • gelatin tablets 3 tablets
  • water 70g
  • fruit appropriate amount

Steps for Mango yogurt mousse

  • Make Mango yogurt mousse step 0
    1
    The glitches are soft and soft, and the mangos are made of mud
  • Make Mango yogurt mousse step 1
    2
    Prepare a piece of cake on the cake to be surrounded by Moose
  • Make Mango yogurt mousse step 2
    3
    Cream with fine sugar up to 7 for slow movement Status
  • Make Mango yogurt mousse step 3
    4
    Two thirds of the glitting slices use 40 grams of cool water to insulate into liquid form and then cool down
  • Make Mango yogurt mousse step 4
    5
    The glittin solution, which is so cold that it's not hot, adds yogurt and two-thirds of mango mud to the spoon
  • Make Mango yogurt mousse step 5
    6
    Then put the mango yogurt giltine in the cream and even it with an eggbeater
  • Make Mango yogurt mousse step 6
    7
    Pour moose into a brownies-bed mousse ring, covered in a skin-covered freezer for three hours
  • 8
    The rest of the glittin insulated water melts, and the rest of the mango mud is fully modulated
  • Make Mango yogurt mousse step 7
    9
    Take out the cooled cakes, put the mango mud on them, and freeze them in the fridge for three hours
  • Make Mango yogurt mousse step 8
    10
    Take out the cake and put the mangotine on top and decorate it

    • Mango yogurt mousse Make Tips

    1. When whipping the cream, be careful not to whip it as stiff as piping cream. 2. Refrigeration allows the mixture containing the gelatin solution to set, so you can adjust the time as needed. To be safe, it is best to chill for at least 3 hours; since I applied the glaze in the evening, I chilled it for longer than 3 hours. 3. For the cake base, I used a 6-inch chiffon cake sliced into 1.5 cm thick layers. The slices may be slightly uneven; if you want a perfectly flat surface, you can bake it in a baking sheet and then cut it to size. 4. You can also use other cakes for the base, such as sponge cake. 5. Yogurt can also be substituted with milk, although the flavor will be slightly different.

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