Mango double mousse
By VicentaLakin
Summer's coming, it's getting hotter and cold cold drinks are coming up. Make yourself a nice mango double mousse at home, tastes like milky, sweet mango with a little sour, fresh taste. The most important thing is that this dessert doesn't have to be an oven, and there's no technical difficulty in doing it. You can make it with patience, and making tea in the afternoon or after dinner is pretty good。
Recipe Recommendations
- mango juice 150 grams
- light cream 100 grams
- milk 50 grams
- gelatin tablets 2 tablets
- white sugar 20 grams
- honey 1 tablespoon
- milk fragrance
- skills
- several hours
- simple
Steps for Mango double mousse
1
A slightly larger mango cut-off with a little water and a spoonful of honey。
2
Get a cuisine juice, take 150 grams。
3
A glittin slice is soft with cold water。
4
A soft glitting chip is taken out and put in mango juice, and the insulation heats up to the glitting tablet, which melts completely and is then dried cold。
5
Take a glass tilted in the bowl, and fix it with a towel paper, pour mango juice into the cup, do not shake the cup, and put it with a bowl in the fridge for four hours to condensate。
6
Another tablet of glitting cold water softened with 50 grams of milk insulated from water to fully melted glitting。
7
Put it on one side to dry。
8
100 grams of light cream added to the 20 grams of white sugar with electric egg beaters that spread at high speed to clear texture。
9
The milk is poured into the light cream that has been spilled, evenly mixed with the hand (slights in the kitchen at night are worse)。
10
Take out the frozen cup, pour the light cream into the glass, and continue to freeze the fridge to total condensation。
11
Pre-eating is decorated with fruit。
12
The rest I made was a small cup, and it's pretty good to have no tilt。
13
Completed Chart
14
Completed ChartMango double mousse Make Tips
1. Do not shake the cup when the first mango juice is in the cup, so that the mango juice is not covered elsewhere in the cup. 2. For the first time, complete condensation is necessary, followed by a second operation of light cream。