Mango Cheese (mang guo nai lao )

Mango Cheese

Introduction:

"Mangoes are always attractive, both in color and taste. Subconsciously thought of mango mousse, but unexpectedly found Mango Cheese. Mango Cheese, which doesn't need to be whipped with light cream, seems to be easier, and it hasn't been tried before. So, move from mousse to cheese. It's cheese. Actually, it's milk jelly made of milk and gilding. It's totally different from the fermented milk. Mango consumption is less, lazy to use cooking machine, wash up very troublesome. Using the original screen, the effect is the same

Production steps:

Step 1: Materials

Step 2: peel and core mango, roll and sift it into puree

Step 3: take 100g of puree and set aside

Step 4: soak gelatine tablets in ice water until soft

Step 5: take out and squeeze out the water

Step 6: milk, cream, sugar, into the pot

Step 7: heat and stir over low heat until the sugar is completely dissolved. Turn off the heat

Step 8: add gilding tablets and stir until completely dissolved

Step 9: separate ice water and stir until cool

Step 10: pour in the lemon juice and stir well

Step 11: pour 1 / 3 mango puree into the milk and stir well

Step 12: pour back into the remaining puree

Step 13: mix well

Step 14: sieving

Step 15: get a fine and uniform liquid

Step 16: pour into a container and refrigerate until set

Step 17: remove and garnish the surface with diced mango and green leaves

Materials required:

Gilding tablets: 4G

Mango puree: 100g

Milk: 125g

Cream: 50g

Sugar: 18g

Lemon juice: 5g

Mango pulp: right amount

Note: fresh mango is good for flavor. Different varieties of mango have different sweetness, so the sugar content should be adjusted according to the materials. When the milk is heated, there is no need to boil, and the sugar can be dissolved to put out the fire.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet

Chinese PinYin : Mang Guo Nai Lao