Temperatures have been climbing in recent days, 29 degrees, 33 degrees, 35 degrees... The heat wave struck, the whole person is also upset, the appetite is not good ~ suddenly remembered this mango mousse cake, sweet and silky, cold and refreshing, eat a little pudding feeling, but more humid than pudding, silky, is the annual summer retention program, simple and easy to use, hot summer afternoon, do afternoon tea is more appropriate, especially the wet and dense, soft and delicate taste is simply refreshing, taste a bite, instantly can cool the heart that is about to burst into flames ~ hot summer, if you also eat that cake, Then make a piece of mousse cake and treat ourselves to hard-working, it's not too cool
By Dora Mommy
<h2>Royalties</h2>
Oreo cookie crushed 100 g
Unsalted butter 50 g
Pure milk 15 g + 60 g
Gelatin Tablets 3 Tablets (15 g)
Light cream 220 g
White sugar 30
1 large mango (about 500 g)
<h2>Practice steps</h2>
1. Ingredient preparation: light cream, 1 pack of Oreo biscuits, 1 pack of gelatin slices, unsalted butter, pure milk, 1 mango, white sugar
2, about 100 grams of Oreo biscuits to remove the cream in the middle;
3: Soften two gelatin tablets with warm water, one 10 g and one portion 5 g. Among them, 10 grams of gelatin tablets are added to 50 grams of warm water to soften; 5 grams of small parts are added to 20 grams of warm water to soften;
4, pour the Oreo biscuits into the blender and break, two seconds can be, do not grind too fine;
5, 50g butter, softened with water, pour into the Oreo cookie crushed, stir well and lay flat in the cake mold, and then put into the refrigerator to refrigerate for later; (butter softened This was deleted by mistake)
6: Wash, peel and peel the mango, pour into the blender, add 15g of pure milk and beat into mango puree;
7, divide the mango puree into two parts, small part 60 grams, large part about 330 grams set aside;
8, 220 grams of light cream whisked to a pentathic shape, a little texture can be;
9, prepare 60 grams of milk: soften the large portion of gelatin poured into the milk, and then add 30 grams of white sugar, heated in water until the sugar and gelatin melt; milk gelatin solution cooled, pour into a large part of the mango puree (this step is best prepared in advance), and finally pour into the beaten light cream, and stir well;
10. Take out the cake mold filled with Oreo biscuit crushed from the refrigerator, pour the stirred cream in and refrigerate for 2-3 hours;
11、 A small portion of mango puree and 5 grams of gillifying slices melt well and set aside;
12、 Mix gelatin tablets and mango puree, stir well;
13, use a baking sieve to filter the mango puree again; (this step is mainly to filter out the pomace, so that the mirror looks more delicate)
14, sifted mango puree is more delicate ~ ~ ~
15. Pour the filtered mango liquid into the solidified cake mold, and rotate the cake mold so that the mango liquid is evenly flattened on the cake;
16. After pouring the mirror liquid, refrigerate the cake in the refrigerator for one night; (or more than 6 hours) The next day has solidified a good mango mousse cake;
17, successful demolding ~ (you can blow it with a hair dryer; I am a non-stick mold, I successfully demoulded it by patting it twice)
18, successfully demoulded Oh, is not very beautiful!
19, cut a piece, see if this value is very appetizing!
20, homemade mango mousse, the taste is dense and moist, soft and delicate ~ ~
21. Finished product detail drawing
<h2>Tips</h2>
Warm reminder: 1, be sure to use a live bottom mold, the next day can be easily released from the mold; 2, before sending the cream, it is best to prepare other materials (than if the mud, butter softens, the temperature is cooled, etc.)
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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