Mango yogurt mousse
2024-05-04 15:00:34 1856
In summer, cream cake is too greasy. A refreshing and delicious mousse cake with a melting taste is perfect for hot summers
Details of ingredients
Technique
Steps to make Mango yogurt mousse
- 1. Let's take a group photo first~
- 2. Soak three gelatin slices in ice water until soft, remove the water from the bowl and heat them in a pot over water to form a liquid!
- 3. Mango is crushed into mango puree using a cooking machine. Pour in the gelatin solution, mix well, and refrigerate for later use
- 4. Put butter into a bowl, drink water, and heat it into liquid
- 5. Crush the digestive biscuits into powder using a cooking machine
- 6. Mix liquid butter and digestive biscuits well
- 7. Place oil paper under the mousse mold, pour the mixed digestive biscuits into the mousse mold and press it with a spoon
- 8. Cream light cream with 20 grams of sugar until thick and flowing
- 9. Mix 120 grams of yogurt and refrigerated mango puree evenly
- 10. Pour in light cream and continue to mix well~The mousse batter is ready
- 11. Pour the prepared mousse paste into the mold~Cover the lid and refrigerate for 4 hours. When pouring the mousse paste, leave a little bit to avoid being too full and make a mirror finish.
- 12. Mirror: Soak half a piece of gelatin and heat to melt. Add 80 grams of orange juice and mix well!
- 13. After letting the orange juice cool, pour it into a mousse mold. This time, it can be filled up. Continue to refrigerate for about two hours~I refrigerated it all night and ate it the next day!
- 14. The refrigerated mousse has solidified into shape. After taking it out, use a wrung hot towel to cover it outside the mold and it can be easily demolded~Done~