Mango cheese mousse
By VicentaLakin
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Mango cheese mousse
1
Raw materials
2
Take the mango and cut the small pieces and pour them into milk
3
And pour it into the mixer
4
Gillidine with cold water
5
And fell into the mango mud
6
A bowl of mango mud in another big pot, the insulated water melts into the glitches and is cold
7
The cheese room is softened, and the insulated water is tumbled completely。
8
Put the mango mud in the cheese paste, mix it up, and cool it down。
9
It's a 70% stroke of animal cream. It's barely flowing
10
The cream is down to seven
11
Smuggle, or moose。
12
I'll put a piece of cake in the mold
13
You can cover the cake。
14
And put on the second piece of cake
15
Put the rest of Moose in the freezer。
16
Mango cuttin, with white water in the mixer
17
Sieve after you're done。
18
The glitting tablets are softed with cold water, put into mango juice, heated by a microwave for one minute before they are fully melted and cooled。
19
Take Mangomus and see if the surface is condensed. If condensed, you can slowly pour mango juice on it。
20
Refrigeration for more than six hours until complete condensation
21
When you're disemboweled, you can cover the frame with hot hairMango cheese mousse Make Tips
The mango cheese paste must be cooled and accompanied by cream. If it is hot, it will melt the cream. It is best to soak the gelidine tablets in cold water to soften them, which is more hygienic. Finally, when pouring mango juice on the mousse, it is time to wait for the surface of the mousse paste to basically solidify, and then pour in slowly. It will disperse the mousse paste too quickly and affect the appearance. When cutting, wipe the knife clean before each cut, so that the cut will be more neat and beautiful, and mousse will not be scattered everywhere.