Mousse cake

First, use a food processor to mash the biscuits, then heat the butter in the microwave, mix it with the biscuit crumbs, pour it into a cake mold, and put it in the refrigerator

Put the prepared mango into a food processor and stir it into a puree. If you don't have a blender, you can mash it with a spoon. Add the gelatine powder and stir over low heat until it dissolves, about 50 degrees. Do not boil. Then, set aside to cool.

Take out the cream, add sugar and condensed milk (according to personal taste), and beat quickly with a manual or electric egg beater. Until obvious lines appear in the cream, the dripping cream can pile up on the surface instead of disappearing immediately, but the overall light cream is still liquid.

Mix the mango and light cream solution and stir evenly with a spatula to form a mango mousse liquid. Mango particles or other fruit particles can also be added to it.

Take out the cake mold, pour the mousse solution into it, shake it gently to remove the air bubbles, and put it in the refrigerator to freeze for more than 4 hours.

After the mousse is completely frozen, apply a hot towel around the cake mold and then unmold it. Just add appropriate embellishments.

It's ready to eat, delicious and easy to use.

Overview

Tags

Ingredients

Steps