mango blueberry mousse.
Mango Blueberry Mousse
” Sweet and sweet mangoes are rich in nutrients such as sugar, protein, crude fiber and vitamins. Together with their delicate flesh and unique taste, they are very popular.
Blueberries are rich in anthocyanins, which have the effect of activating the retina and can enhance vision. The rich nutrients in blueberries can also enhance the body’s immunity. The weather is getting hotter and the oven has been set aside. When it comes to cakes, they are more inclined to mousses. Today I made mango blueberry mousse cake, which is refreshing and refreshing. The light color of the cake, the milky smell from the bottom of the cake and the instant taste of the cake entrance, the mood instantly flew up ~ ”
The practice of mango blueberry mousse
Step 1
The biscuits are crushed with a rolling pin. After the butter is melted in the insulated water, it is poured into the biscuits.
The biscuits are crushed with a rolling pin
Step 2
After remixing, use the bottom of the cup to compact and put it in the refrigerator to freeze for 30 minutes.
After remixing, use the bottom of the cup to compact and put it in the refrigerator to freeze for 30 minutes.
Step 3
Leave a bit of granules in the mango. Add 50 grams of milk to the rest to make a mud. Add 5 grams of gelatin powder and heat in water to melt the powder. Stir in the middle.
Leave a bit of granules in the mango.
Step 4
The mango gelatin solution was cooled and whipped out of the milk. Add sugar to beat until lines appear, but it is in a flowable state.
The mango gelatin solution was cooled and whipped out of the milk
Step 5
Take 100 grams of whipped cream and mix it with mango gelatin solution to make mango mousse liquid.
Take 100 grams of whipped cream and mix it with mango gelatin solution to make mango mousse liquid.
Step 6
Remove the bottom of the frozen biscuit and sprinkle with mango grains.
Remove the bottom of the frozen biscuit and sprinkle with mango grains.
Step 7
Pour the mixed mango mousse liquid and refrigerate in the refrigerator.
Step 8
After the mango mousse liquid solidifies, add 20 grams of milk to the blueberries, break them with a cooking machine, and leave only the juice after filtering.
After the mango mousse liquid solidifies,
Step 9
Add 5 grams of gelatin powder to the blueberry juice, heat it to melt in water, and after cooling, pour 100 grams of light cream and mix well.
Add 5 grams of gelatin powder to the blueberry juice
Step 10
Pour blueberry mousse into the surface of the solidified mango mousse and continue to refrigerate until it sets.
Pour blueberry mousse into the surface of the solidified mango mousse and continue to refrigerate until it sets.
Step 11
After the mold is demolded with hot air blown with a hair dryer, cut into pieces for consumption. Finally, you get home cooking mango blueberry mousse.
After the mold is demolded with hot air blown with a hair dryer
Mango Blueberry Mousse
Equipment(affiliate link)
- refrigerate
Ingredients(affiliate link)
- 4 mangoes
- 90 g Blueberry
- 20 g white sugar
- 30 g butter
- 75 g Digestive biscuits
- 200 g light cream
- 70 g milk
Accessories
- 10 g Gelatin powder
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