Mango coconut mousse
By VicentaLakin
I've been asked if I could get some muscular lessons today and buy me a mango and coconut through the market for $5 a cheap pick-up
Recipe Recommendations
- Cream cheese cheese 120g
- fine sugar 60g
- Mango and coconut paste 80g
- light cream 300g
- gelatin 10g
- coconut 100g
- milk 100g
- sweetening
- other
- ten minutes
- simple
Steps for Mango coconut mousse
1
Prepare all materials, tools: electric omelet, manual omelet, soft shaving, flower bags。
2
♪ add room temperature softened cheese to the low-smelt mix ♪ ♪ High-sweet ♪
3
add 10 g of glue to the mango-fruit liquid insulated water melts. rubber
4
Mango sprouts pour into the cheese paste, with an electric omelet。
5
One sift, two sifts
6
Just light cream to flow, about 50%
7
Smash the mango cheese in the light cream
8
PS: TWO HOURS WITHOUT A SECOND LAYER OF COCONUT. FULL
9
Once condensed, it's ready to pour into the coconuts until they're 10 minutes full, and then it's ready to freeze in the fridge a mango mousse cup, where the freezer can eat for a week, a small cup a day, and cure the day
10
Once condensed, it's ready to pour into the coconuts until they're 10 minutes full, and then it's ready to freeze in the fridge a mango mousse cup, where the freezer can eat for a week, a small cup a day, and cure the day。Mango coconut mousse Make Tips
1. This time, it was used as a robertian gilitin powder, which was liquidized with insulated water with pure water. They can also be inserted directly into the fruit-insulated water, which melts and mixs evenly, the glitting tablets softly with cold water, the insulated water melts, the condensation needs to be stored in cold, not frozen, and the frozen mousse cup will affect the work。