How to make rose yogurt mango mousse

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these delicacies, allowing those who make these delicacies to feel a long-lost pleasure. Today I will introduce to you the method of making rose yogurt mango mousse, so that you can once again experience and enjoy the joy after success!

1. Soak the roses in clean water a few hours in advance to allow the petals to spread out.

2. Soak the gelatin sheets in ice water, heat the Sprite slightly, add the softened gelatin sheets and stir until completely melted, then pour into the angel mold.

3. Carefully put the soaked rose flowers into Sprite and refrigerate for about 3 hours.

4. Add granulated sugar to egg yolk and beat until evenly mixed. Add vegetable oil and milk and beat until evenly mixed. Add sifted low-gluten flour and mix well with a spatula.

5. Add a few drops of lemon juice to the egg whites and beat until coarse bubbles form. Add fine sugar in three times and beat until wet foam forms (when you lift the whisk, the egg liquid will form a curved hook and will not fall).

6. Scoop one-third of the egg white paste into the egg yolk paste and mix evenly, then add another one-third and mix evenly. Finally, pour it directly into the remaining egg whites, mix evenly, pour it into a baking tray lined with greaseproof paper, and shake the baking tray a few times to remove the bubbles. Preheat the oven to 170° and bake on the middle layer for 15 minutes. After baking, turn it upside down and let it cool.

7. After cooling, tear off the wax paper and cut cake slices according to the diameter of the mold for later use.

8. Soak the gelatin sheets in ice water until soft.

9. Remove the core and skin of the mango, add milk and blend into a puree using a food processor.

10. Add 15 grams of fine sugar to the beaten mango puree and cook until the sugar dissolves. Add the softened gelatin sheets and stir until completely melted.

11. Add 30g of sugar to the whipped cream and beat until it reaches 6-7 points (it can flow slowly)

12. After the mango puree has cooled slightly, add yogurt and rum and mix well. Pour the whipped cream into the mango puree and mix well to make mousse. Take out the frozen jelly layer and pour in the mousse liquid.

13. Place the cut cake slices on top and refrigerate for more than 4 hours. Turn it upside down and blow it with a hair dryer for a few seconds to remove it from the mold.

The recipe of rose yogurt mango mousse has been introduced. You may not have mastered it yet, but you must practice more. You can take some time to go to the kitchen and make it.