Cherry mango mousse
By VicentaLakin
A cold mousse cake comes in the summer, which is both addictive and satisfying the desire for dessert. The bottom is chocolate bottom cake, followed by a mango mousse, top of which is cherry mousse. At the same time, three fragrances are blended into each other's mouths, and the fragrance of the milk and the sweetness of the fruit is so sweet。
Recipe Recommendations
- mango puree 100 grams
- light cream 110 grams
- sugar 10 grams
- milk 30 grams
- gelatin 2 tablets
- cream cheese 20 grams
- cherry sauce 80 grams
- low powder 50 grams
- chocolate a tablespoon
- corn oil 35 grams
- soft white sugar 50 grams
- cocoa powder 10 grams
- eggs of 3
- sweetening
- baking
- an hour
- ordinary
Steps for Cherry mango mousse
1
First the bottom of the cake: Twisty cakes, proteins。
2
Egg yolk is mixed with milk, corn oil, 10 grams of sugar, and low and cocoa powder is sifted. Flip evenly。
3
Add chocolate sauce, evenly mixed。
4
The distributed protein and cocoa paste are evenly mixed into the mould。
5
In the middle of the oven, 180 degrees and 15 minutes. Cooled and sliced with molds。
6
The next thing I do is moose: light cream and sugar hit the trail。
7
Cherry sauce and milk are evenly mixed in the feed machine。
8
The cream and cheese insulated water is evenly mixed into a seven-step cherries milk, with a soft gilding slice and evenly mixed insulated water。
9
The eight-step cherry paste and six-step light cream were evenly mixed。
10
Getting cherry cheese mousse。
11
The same way Mangomus does。
12
The mould was first poured into Mangomus and placed in the fridge for an hour。
13
When Mangomus condenses and falls into Cherry Muth, freezes the fridge。
14
The electric wind blows around the Moose circle and it's off the grid。