This mango mousse is added to the cheese for a more delicious taste and a good layering! Highly recommended! Four inches is suitable for one or two people to eat, because the family does not like to eat dessert, So made this four-inch to satisfy the dessert. Oh, I am sorry, I remembered taking pictures after I did it! Please do another copy of the upload step picture next time! ٩(๑❛ᴗ❛๑)۶
All materials are taken together! ●_●
The biscuits are crushed, added with melted butter, stirred evenly, poured into a 4-inch live bottom mold, pressed tightly, and placed in the refrigerator for half an hour.
7g of gelatin powder is poured into 30ml of cold water to dissolve, mango cubes and 10ml of water to make the mud, take 2 teaspoons of puree for mirror use. Put the rest into a small pot and heat until bubbling, then pour the dissolved gyridine solution into the mixture evenly, turn off the heat, set aside!
Stir the cream cheese in water without granules, pour the puree three times and mix well.
The whipped cream and sugar powder are sent to 70%, into a milkshake shape, added to the puree cheese paste in portions, and stirred evenly. Pour into the mold of the refrigerator and shake off the bubbles. Then put it in the refrigerator for 2 hours.
Pour 3g of gelatin powder into 20ml of cold water to dissolve, then heat the remaining 2 teaspoons of puree, then stir the dissolved gelatin solution evenly, and put the pectin into the temperature!
Take the mousse after 2 hours of refrigerating and pour it into pectin, then put it in the refrigerator for 4 hours.
Demoulding! (The hair dryer blows around the mold, put a tea cup under the mold, and the top is down) Then decorate it! (If you decorate some fruits, you can join them in the sixth step, which is more fixed)