In this hotter and hotter weather, you can't open the oven and use a very seasonal mango to make a fragrant ice skating!
Pour the fresh milk into the milk pan. The vanilla pods are split in half and the black vanilla seeds in the pods are scraped into the milk. The pods that scrape the seeds are also thrown into the milk (no vanilla pods, or a few drops of vanilla)
The milk pot is boiled with medium and small heat until it boils.
While boiled milk, pour egg yolk, sugar, corn starch, low-gluten flour into a bowl, and use a whisk to hit the fluffy white
After the milk is boiled, while whipping the egg yolk mixture with an egg beater, slowly pour the milk into the egg yolk bowl until all is finished.
Stir the mixed liquid, sift it and pour it back into the milk pan (the vanilla pod is now screened out)
The milk pot is reheated with a small fire and stirred with a wooden spatula or a silicone scraper while heating.
When you boil again until it becomes a thick mixture, you can turn off the heat. After the fire is turned off, continue to stir vigorously for a while so that the cooked thick sauce does not produce granules and agglomerates. Cooked is the vanilla Caska sauce. Standby after cooling
Peel the mango and peel it, only the flesh
Put the mango meat, the cooled vanilla Caska sauce prepared in step 7 into the food processor, and mix it evenly to become mango puree.
Pour the good mango puree into the big bowl
Animal whipped cream (light cream) is sent with an egg beater to maintain the texture
Mix the whipped cream with mango puree and mix evenly with a squeegee from the bottom up (do not circle). If you like, you can not mix well, keep the yellow and white stripes. After mixing, put them into a small cup of single serving, put them in the refrigerator for 1-2 hours, or eat them after refrigerating overnight.
1. Steps 1-7 are made by the very familiar vanilla Caska sauce. In addition to making this dessert today, it is also used as a puff, bread and other stuffing. It is very delicious. 2, the weight of this formula is relatively large, enough for several people to share. If you don't have a large number of "feeding", you can make the recipe weight in half. 3, if you want to get a more layered taste, you can first squeeze half of the mango cream into the cup, spread a small piece of sponge cake or hurricane cake, and then squeeze the other half. The mango cream cup with the cake piece has a feeling of mousse cake. 4, special reminder: to use the cooked sweet mango to make, mango flavor will be rich!