Mango jelly cheese
By VicentaLakin
Mango jelly cheese is also a summer-free and delicious dessert, unlike moose cakes, which use cream cheese. It's a cake. It's actually a cookie crumb at the bottom。
Recipe Recommendations
- chocolate biscuits 60g
- finger biscuit 60g
- mango 160g
- cream cheese 80g
- white sugar 15g
- light cream 55g
- milk 25ml
- gelatin powder 7g
- milk fragrance
- other
- several hours
- ordinary
Steps for Mango jelly cheese
1
food preparation: 25 ml of milk, 7 g of glycol。
2
It's 55 grams of cream and 80 grams of cheese。
3
Mango Chetin
4
Sugar 15 grams, chocolate cookies and finger cookies 60 grams each。
5
Crush fingers and chocolate cookies, respectively。
6
Put chocolate cookies in the moose first。
7
Tight. Stand by。
8
Milk and glycol mixed to make the glycol soft。
9
Softened cheese and mixed sugar。
10
Put it in a soft glitter. Smash even。
11
Sliced mangods are divided into 60 grams, crushed, mixed with cheese (without shredder, a little bit better), evenly mixed。
12
The light cream is about 6-7% and mixed with cheese paste。
13
Blend. Cheese paste is done。
14
Put cheese down in a mousse cup with chocolate crackers。
15
Add finger crackers in the middle。
16
Put a layer of cheese paste. Put it in freezer for more than two hours。
17
Take the mango-ding out and put it on frozen cheese and enjoy it。
18
Completed ChartMango jelly cheese Make Tips
Do not use a blender to crush the mango; small chunks are best. Just crumble the cookies by hand. A bit of texture is better.