Mousse refreshing must...
The banana is peeled and mashed into a mud for use. Pistachio shelled and placed in a 100-degree oven for 10 minutes, baked and crushed for use. The gelatin tablets are soaked in soft water.
The milk is heated by water, add the gelatin tablets and gently stir until completely melted.
After the natural cold feeling of fire, 150 grams of milk is divided into two parts, one is added to banana puree, and one is added to pistachio.
Add 3 grams of lemon juice to banana milk, 3 rums, 150 grams of cream and mix well to make banana mousse
Pistachio milk is added to 3 grams of lemon juice, 2 grams of rum, 150 grams of cream, evenly mixed, into a pistachio mousse
Squeeze the adjusted banana mousse into the mold, do not squeeze the pistachio mousse and squeeze into the mold.
The cooked mousse can be frozen in the refrigerator for 2 hours. The frozen mousse is stripped with an electric fan or a hot towel and can be eaten with pistachio on the mousse.