Mango Moss
By VicentaLakin
The mango mousse that we have brought here today really doesn't use any professional tools, which are basically available at home. It's not so hard to make it. I'm sure you're smart enough to use your mouth as a motor。
Recipe Recommendations
- water 40ml
- sugar 100g
- egg white of 2
- cream 180G
- Souffrey mango fruit paste 220g
- lemon juice 2m
- gelatin 7.5G
- Jundu wine 5ml
- sweet fragrance
- frozen
- half an hour
- simple
Steps for Mango Moss
1
Preparation material。
2
[Protein frost process] Melt water and sugar slow-fired to 110°C-120°C。
3
[Protein frosting Process] Spills protein, pouring into the syrup together, and emits temperatures around 30°C。
4
[Protein Frost Process] Protein cream ready for backup。
5
[Mango Moss Process] Lean out of cream and put it in cold storage。
6
[Mangomus Process] Then melts the glitting and mango piping sauce。
7
[Mango Moss Process] Add a distilled protein cream and lower the temperature to 30°C。
8
[Mango Moss Process] Finally, lemonade, gin, and light cream mixed evenly。
9
Squeeze moose into a cup and put it in a freezer for 10 minutes to decorate。