Mango cheese mousse cup
Ingredients: milk,whipped cream,mango,egg yolk,fine sugar,gelatin tablets,vanilla powder
Recipe Recommendations
- egg yolk one
- milk 100 grams
- vanilla powder 1/4 teaspoon
- gelatin tablets 5 grams
- whipped cream 160 grams
- mango of 2
- fine sugar 50 grams
- milk fragrance
- other
- a day
- ordinary
Steps for Mango cheese mousse cup
1
Prepare the required materials.
2
Cut the gelatine tablets into small pieces, soak them in cold boiling water to soften and filter off the water, and melt the insulating water for later use.
3
Put the cored Oreo cookies into a fresh-keeping bag and roll them into pieces with a rolling pin for later use.
4
Cut the cream cheese into small pieces and place it in a bowl, add milk and half of the fine sugar, stir with insulated water until smooth and free of particles, pour in the melted gelatine solution, and stir well.
5
Add one egg yolk and continue to heat to 80 degrees while stirring.
6
Add vanilla powder and stir well, leave the hot water and let cool to about 40 degrees.
7
Put the rolled Oreo cookies into the prepared cups, gently press with a spoon, and set aside.
8
Add the remaining half of the fine sugar to 160 grams of fresh cream, and use an electric egg beater to make lines at high speed.
9
Mix the whipped cream and cheese paste well to form cheese mousse paste.
10
Pour the cheese mousse paste into the cup with the biscuit bottom, until about 6-7 minutes full, cover with plastic wrap and refrigerate until solidified;(I made it the night before and refrigerated until the next day).
11
Before serving, peel and core the mango, then cut it into small cubes. Add 120 grams of fresh cream to a small amount of fine sugar and stir it together. Put it into a decoration bag with a flower spout for later use.
12
Take out the cheese mousse cup from the refrigerator, tear off the plastic wrap, squeeze the whipped cream on the surface of the mousse, add mango kernels, and serve.