Cherry white Mango Mousse(ying tao bai qiao mang guo mu si )

Cherry white Mango Mousse

Introduction:

"You can't get tired of eating mango dessert, even if it's fat, you can still eat it."

Production steps:

Step 1: melt white chocolate and butter in water, add cream and stir well

Step 2: soften cream cheese with water until hard foaming

Step 3: cut the finger biscuit and set the shape

Step 4: squeeze the chocolate mousse on the biscuit

Step 5: cut mango in pairs

Step 6: cross knife, cut into small pieces, and other fruits on the white chocolate mousse

Materials required:

White chocolate: 50g

Muscapone: 300g

Butter: 50g

Finger biscuit: right amount

Candied cherry: right amount

Mango: 1

Strawberry: moderate

Mulberry: right amount

Cinnamon powder: right amount

Note: during the melting process of chocolate and butter, try to avoid water vapor infiltration, which will affect the taste of the finished product.

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: sweet

Chinese PinYin : Ying Tao Bai Qiao Mang Guo Mu Si