There was a "cup wall" yoghurt that had been on fire for a while, then come to a "cup wall" strawberry mango mousse, of course, you choose not to "cup wall" is also very good (^_-) ☆
Cut the gelatin tablets into small pieces and soften them in ice water for 10 minutes (also in clear water and then soften them in the refrigerator), then drain the water and heat the softened gelatin slices to the melt.
The mango is diced, mixed with milk and whipped into a milkshake shape, then added to the melted gelatin liquid and mixed again and whipped evenly.
The whipped cream is added to the fine sugar and sent to 5 or 60%, that is, there is a flowable state, and then mixed with the mango liquid and evenly beaten (the cream state on the picture has been beaten a bit, I added some light cream remedy) Next, what should I do if the cream has been beaten, please be sure to read the tips.)
Wash the strawberries and cut them into thin slices, and tidy them in the wall of the cup. (Press the whole strawberry patch with your fingertips so that it fits perfectly with the cup wall), then spread the fruit on the bottom. Ding
Pour half a cup of mousse, then put a layer of fruit
Pour the mousse solution to your favorite height again, then shake the glass to break the bubble and put it in the freezer for more than 4 hours.
1. How did the light cream break? Re-add some light cream without firing, stir evenly to the proper flow state, ok, if the whipped cream has been used up, how to break? Not afraid, add milk, if there is no milk, hey, I will not be able to do this, and I have not encountered this situation yet. If there is a lot of added cream, add a proper amount of sugar powder to increase the sweetness. 2. Fruit diced can also be directly added to the mousse solution and mixed evenly and then poured directly into the cup.