mango mousse
By LizzieRoob
The English word for mousse is mousse, which is a custard dessert that can be eaten directly or made into a cake sandwich. A coagulant is usually added to create a thick, frozen effect. Mousse was transliterated from French. Mousse, like pudding, belongs to a type of dessert. Its nature is softer than pudding and melts immediately in the mouth. The most important ingredients for making mousse are jelly raw materials such as agar, fish gelatin powder, jelly powder, etc. There are also special mousse powder nowadays, but the mousse made with mousse powder will taste much worse than the one made with cream cheese, so Tuotuo Mom generally does not recommend using mousse powder, but for those who don't have cream cheese or fish glue at home, it is still very convenient and convenient to make it with mousse powder.
Recipe Recommendations
- cream cheese appropriate amount
- yogurt appropriate amount
- whipped cream appropriate amount
- powdered sugar appropriate amount
- cold water appropriate amount
- sweet and sour
- other
- three-quarters of an hour
- ordinary
Steps for mango mousse
1
Ingredients (for three people): 60 grams of cream cheese, 25 grams of yogurt, 60 grams of fresh cream, 30 grams of powdered sugar, 100 grams of fresh mango diced, 5 grams of Gillette diced powder added to 20 grams of cold water and soaked.
2
Leave the cream cheese to room temperature to soften, stir with a spatula, add the yogurt and half of the powdered sugar and beat with an egg beater until smooth and shiny.
3
The soaked Gillette powder is heated in a microwave for 40 seconds to melt it, and the color becomes clear.
4
Add Step 3 to Step 2 and stir well.
5
Take another basin, pour in the whipped cream, add the remaining powdered sugar, and beat the whipped cream until seven. (Note: If your whipped cream is stored at room temperature, you just need to put the basin in ice water. If it is refrigerated in the refrigerator, you can just whip it directly. If it is stored frozen, it needs to be thawed to 2-3 degrees.)
6
Add the whipped cream to step 4 and stir well.
7
Then add half of the diced mango, stir well, spoon into a glass bottle and place in the refrigerator.
8
In addition, use two tablespoons of mango paste, 15 grams of sugar, and one tablespoon of lemon juice. Heat in the microwave for 2 minutes to melt. Add the other half of the mango diced, mix well to make a dressing. Pour on the refrigerated mousse when serving.