Mango yogurt mousse cake
By VicentaLakin
Summer is moose cake, yogurt and mango, and it's been comfortable all summer。
Recipe Recommendations
- Digestive biscuits 60g
- butter 30g
- mango puree 100g
- Mango diced 30g
- gelatin tablets 2.5G
- yogurt 300g
- white granulated sugar 30g
- light cream 200g
- Mango syrup 260g
- gelatin powder 10g
- sweetening
- cook
- several hours
- simple
Steps for Mango yogurt mousse cake
1
a 60g digestive cookie is crushed with a cane。
2
Fall into melted butter。
3
Smash even。
4
A 6-inch cake mold filled with Moose rings, pressed with a scepter, frozen in the fridge。
5
mango is divided into two parts, one part 250 g for mud and the other part 80 g for cetine。
6
Mango blender。
7
Make it mud。
8
取100g芒果泥，加2.5g融化的吉利丁片，Smash even。
9
加30g芒果丁，Smash even。
10
Into the 4-inch mousse mold。
11
150g芒果泥加100g酸奶Smash even。
12
200g light cream with 30 g sugar, due to the low volume and the low level required, beat with an egg. around and back。
13
Call six distributions on it。
14
打发的淡奶油，一半倒到芒果糊里，Smash even。
15
in the other half, pour 200 g yog。
16
加入7.5g融化的吉利丁片，Smash even。
17
Fall into the mold, freeze。
18
When the yogurt mousse layer and mousse were found to be frozen, the mango pie was removed from the fridge and a small knife or razor was drawn along the edge。
19
A smooth break。
20
Put it in a six-inch cake model。
21
芒果泥中加7.5g融化的吉利丁片液体，Smash even。
22
Fall into the moose, freeze。
23
料理机中留有难以倒干净的芒果泥，正好可以做芒果糖水。倒入300g水，启动清洗按钮，得到的芒果水煮开。然后取220g芒果水，加40g白砂糖，Smash even。40g水中加10g吉利丁粉，然后放五分钟，融化吉利丁粉。把融化的吉利丁粉倒入芒果糖水中，Smash even。
24
Frozen mango mousse layer plus mango pedantine pours some mango sugar, freezes。
25
After freezing, then pouring into the other half of mango sugar, freezing, to speed up the freeze, the freezer was brought to 24 degrees, and every time it freezes, the moose could be condensed in half an hour。
26
When it's all frozen, it's gone。