Mango
By VicentaLakin
Recipe Recommendations
- white chocolate 50 grams
- vanilla pod half a
- gelatin tablets 10 grams
- pure water 100 grams
- milk 70 grams
- light cream 100 grams
- mango puree 140 grams
- sugar 20 grams
- sweetening
- cook
- ten minutes
- simple
Steps for Mango
1
The vanilla crochets open the seeds and cut them up into the milk, and the fire spreads so thin that it remains open for 10 minutes
2
Then we'll melt the broken white chocolate with milk
3
Continue with the soft 5-gram giltine
4
Finally, 100 grams of light cream was added and poured into the cup, leaned slowly, and then cooled the freezer
5
After fresh mango peeling, cut and filtrated into mango mud
6
Taking pure water to heat up to about 40 degrees and putting in soft 5 grams of giltine
7
When it's even, it's mixed in mango mud
8
Take out the frozen chocolate mousse cup and add mango pudding and continue to freeze
9
Put some mango mud on the top of the cup