How to make cherry mango mousse

People who are in good health are those who know how to eat. This tells us that we must learn how to cook. Below, I will give you a brief introduction to cherry mango mousse. I hope you will try to make it after reading it.

1.12 Add sugar to whipped cream and beat until 70-80%. Heat water to 60 degrees and pour in mousse powder and mix evenly. After cooling, add cream and mix evenly into mousse paste.

2.21 Place the mousse ring on a flat plate and a piece of cake base.

3.1 Add another piece of cake base.

4.2 Pour in 250g of mousse paste.

5.1 Freeze in the refrigerator for 4 hours, cut a circle with a knife, blow a few times with a hair dryer, and remove from the mold. Cut into squares, spread with blueberry jam and decorate with cherries.

6.2 Pour in the remaining mousse paste.

7.1 Mix salad oil and 40g fine sugar.

8.2 Separate egg white and egg yolk.

9. Stir until there are no particles.

10. Add low flour.

11.1 Add egg yolk.

12.2 Stir well again.

13. Stir well.

14. Add salt and 20g of fine sugar to the egg whites.

15. Add white vinegar after stirring with an electric whisk at low speed.

16. When the egg whites are thick, add another 20g of sugar. When the texture becomes thick, add the remaining 20g of sugar. When the texture becomes curved, it means it is almost done.

17. When upright points appear, the egg white paste is ready.

18. Add a small half of the egg white paste to the egg yolk paste.

19. Use a rubber spatula to stir evenly from bottom to top, pour all the mixed batter into the remaining egg white paste, stir evenly again, pour into the baking tray, and bake at 180 degrees for 15 minutes.

You may not have cooked before, but now that you have read the introduction to the recipe of cherry mango mousse, you can try it yourself and cultivate your interest and affection.