Mango yogurt mousse cake

Put the digestive biscuits into a plastic bag and crush them with a rolling pin.

Put the butter in a container, heat it in the microwave to melt, pour in the biscuit crumbs, and stir evenly.

Place into a 6-inch mold and compact.

Soak the gelatine sheets in ice water until soft, and I also put an ice pack under the container.

First add 2 tablespoons of honey to homemade yogurt. Then take 1 and a half pieces of gelatine and put it in a small bowl, add a little water, and heat it in the microwave to melt. Then pour into the yogurt and stir while adding. Pour into the mold after uniformity and place in the refrigerator to cool down and solidify.

Puree the mango in a food processor. (Refer to the method of making yogurt again. Mango itself has sweetness, so you don’t need to add honey.)

Pour into the mold and continue to the refrigerator.

The remaining half of the gelatine is used to make the mirror surface. Add a spoonful of honey to 50ml of boiled water, add gelatine, heat in the microwave to melt, and mix well.

Garnish with your favorite fruit on top of the mango. Pour in the gelatin liquid. Finally, put it in the refrigerator overnight.

Use a hair dryer to blow around the mold when demoulding. It's easy to take out.

Cut the cake

Let’s eat~

Overview

Tags

Ingredients

Steps