How to make mango mousse (4 inches)

Although eating in a restaurant can satisfy our appetite, it is also easy to ingest unhealthy things that have a certain impact on the body. Therefore, if conditions permit, it is recommended to go to the vegetable market to buy some ingredients and make it yourself. The method of making mango mousse (four inches) is very simple and the ingredients are also convenient to purchase.

1. Cut the mango into small pieces, then cut a four-inch chiffon cake into two pieces, and make one of them smaller.

2. Soak the gelatin sheets in ice water or cold boiled water until soft, then squeeze out the water and put them in milk and sugar.

3. Melt in hot water. Then pour it into a food processor together with the mango pieces and blend until smooth.

4. Beat the cream until it is 60% to 70% fluffy, then mix it with mango juice. It's the mousse paste. In larger cake shops, the bottom is the most polished part, then halfway through, put a smaller circle of cake slices on the mousse paste, and then the remaining mousse paste, poured to the height of the mold, leaving a little edge for a mirror surface. This is a mousse paste that can be frozen for one hour. It can also be refrigerated for more than 6 hours and then continue to make the mirror surface.

5. Soak three grams of gelatin sheets in cold water and squeeze out the water. Put them into orange juice and heat them until they melt. Then after they have cooled completely, slowly pour them onto the mousse paste. Sprinkle with colored sugar for decoration. After they have cooled completely, refrigerate them for one or two hours. Then take it out and blow it around with a hair dryer to remove it from the mold

6. After demoulding, use mousse to surround the edge. I used 6 cm. If it is too high for 4 inches, you can trim the high parts.

7. Wow, it’s so delicious, just right for two people.

Only by eating well can we live a happier life. Mango mousse (4 inches) is simple to make and it can greatly satisfy our tongue.