Mango cheese mousse

By VicentaLakin

Mango cheese mousse
yesterday it was the birthday of a good high school friend and mother's goddaughter, who made this mango cheese mousse, soft mango mousse, milk fragrances mixed with mango fragrance, ready to enter, delicious

Recipe Recommendations

  • mango puree 300g
  • Digestive biscuits 100g
  • gelatin powder 3g
  • cheese 200g
  • butter 50g
  • powdered sugar 20g
  • milk 60g
  • light cream 200g
  • mango juice 70g
  • cool white appropriate amount

Steps for Mango cheese mousse

  • Make Mango cheese mousse step 0
    1
    Preparation of major raw materials
  • Make Mango cheese mousse step 1
    2
    The digestive biscuits are placed in a fresh bag, which is crushed with a crutches
  • Make Mango cheese mousse step 2
    3
    (a) The insulated water melts into liquid butter, so that it is smoothed
  • Make Mango cheese mousse step 3
    4
    (b) Placing a smooth mix of digestive cookies on the base of the mold, pressurizing and freezing the refrigerator
  • Make Mango cheese mousse step 4
    5
    Mango for meat, with a cuisine machine made of fine mango mud
  • Make Mango cheese mousse step 5
    6
    (a) called the glitting powder 12g, which was soaked with about 100g cool, that it was fully inflated
  • Make Mango cheese mousse step 6
    7
    creaming of the cream cheese room with 60 g sugar, with electro-pumping of the egg to the point where it is smooth
  • Make Mango cheese mousse step 7
    8
    add 60g milk, evenly mixed
  • Make Mango cheese mousse step 8
    9
    call it 300 g mango mud, add cheese and mix it evenly
  • Make Mango cheese mousse step 9
    10
    call it 200 g light cream, plus 20 g sugar, to the point where it appears
  • Make Mango cheese mousse step 10
    11
    (b) The light cream that is passed is added to the cheese mango paste and evenly mixed
  • Make Mango cheese mousse step 11
    12
    (b) Disguised glitting powder, insulated water melts
  • Make Mango cheese mousse step 12
    13
    (b) To cool the melted glitting fluid to about 60-70°C, add it to the creamed cheese paste and mix it into moose paste
  • Make Mango cheese mousse step 13
    14
    Put Moose in the mold, wipe it out with silicone shovels, shake the bubble a few times, send it into the fridge for more than four hours, I make it at night, and freeze it until the next day
  • Make Mango cheese mousse step 14
    15
    (b) mirroring, taking 3g g of glitting powder, plus approximately 50g of cold and white immersion to melt the insulated water
  • Make Mango cheese mousse step 15
    16
    (b) the glitting fluid is cooled up to about 60-70°c and is mixed with 70g mango juice
  • Make Mango cheese mousse step 16
    17
    Lightly down on the surface of the condensed mousse cake and sent to freezer for more than two hours
  • Make Mango cheese mousse step 17
    18
    Take out the moose cake, rub it with a hot towel, decorate the Happy Birthday card

    • Mango cheese mousse Make Tips

    one, the glitting powder i bought is soluble that it can dissolve directly with water, but when it is soaked with cold water, the insulated water can dissolve better; and two, i made a 6-inch round mousse and an 8.5 cm x 5 cm careful mousse in this formula

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