Mango yogurt mousse (mang guo nai lao mu si )

Mango yogurt mousse

Introduction:

Production steps:

Step 1: raw material drawing

Step 2: cut the mango meat into small pieces and pour in the milk

Step 3: pour into the blender and beat into mud

Step 4: soften gelatin tablets with cold boiled water

Step 5: pour into the mango puree

Step 6: put the bowl with mango puree into another large pot, stir the heat-insulating water until the gelatine pieces are completely melted, and stand cold for use

Step 7: soften the cheese at room temperature, beat with heat-insulating water until smooth and free of particles.

Step 8: pour the mango puree into the cheese paste, stir well and let cool.

Step 9: beat the animal cream to 70% of the hair, barely flowing

Step 10: pour the whipped cream into 7

Step 11: stir well to make mousse paste.

Step 12: first lay a piece of cake in the mold

Step 13: pour in part of the mousse paste to cover the cake.

Step 14: add the second piece of cake

Step 15: put the rest of the mousse paste into the mold and refrigerate.

Step 16: dice the mango meat, add boiled water and put it into the blender to break it

Step 17: sift after beating, do not use slag.

Step 18: soften the diced Geely in cold boiled water, put it into mango juice, heat it in microwave oven for 1 minute, then stir until the diced Geely is completely melted, and let it cool completely.

Step 19: take out the mango mousse and see if it is solidified on the surface. If it is solidified, slowly pour the mango juice on it.

Step 20: refrigerate for more than 6 hours until completely set

Step 21: when removing the film, you can cover the mold with hot wool to remove the film easily

Materials required:

Animal cream: 220ml

Cheese: 250g

Milk: 30g

White granulated sugar: 120g

Mango meat: 200g

Gilding tablets: 4 tablets

Cake: 2 pieces

Boiled water: 140g

Note: Mango Cheese paste must be spread cold, and then with the cream together, if it is hot, it will melt the cream. It's better to use cool boiled water to soften jiliting tablets, which is more hygienic. Finally, pour mango juice on mousse. It's time to wait for the surface of mousse paste to solidify, and then pour it slowly. If it is too fast, it will disperse the mousse paste and affect the appearance. When cutting, clean the knife before each knife. In this way, the cut will be more neat and beautiful, and the mousse paste will not be everywhere.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mang Guo Nai Lao Mu Si