Yogurt Mango Mousse

Bake a piece of chiffon cake, cool it down and set aside. Use a mold to cut it out to a suitable size.

Soak two gelatine sheets in water until soft.

Put 100 grams of mango pulp into a food processor and puree, 100 grams of homemade yogurt, and 20 grams of sugar, and mix well.

The stirred mango puree is very delicate.

Heat over low heat until boiling and turn off the heat.

Cool to about 80 degrees, add gelatine pieces and stir until melted, then cool completely, the mango puree is ready.

Add 20 grams of sugar to the cream and beat until slightly textured.

Pour the cooled mango puree into the cream and mix well.

The mousse cake filling is ready. This mousse filling can make about 3-4 cakes like this. My mousse rings are relatively small.

Place a piece of cake in the mold.

Pour in appropriate amount of mousse filling.

Place another slice of cake.

Pour in an appropriate amount of mousse filling again, pour 90% full and refrigerate until the mousse filling solidifies.

Start making the mirror: Soak 1 gelatine sheet until soft.

Put 30 grams of mango pulp into a food processor and puree it into a puree. Add 170 grams of boiled water, 20 grams of sugar, and 1 soaked gelatine slice. Mix and heat over low heat until the gelatine slices melt. Turn off the heat and let cool.

Place a piece of strawberry on top of the solidified mousse cake, pour in the mirror ingredients, and continue to refrigerate overnight.

Also made a square using the same method.

Use a hair dryer to blow the mousse overnight and then unmold it. The cake weighs about 215 grams.

A small and fresh cake with a great taste. The cake weighs about 225 grams.

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