Ice cream mango mousse
Shunran Egg Beater 1 unit | Cookies 80g |
Softened butter 40g | Mango cubes 240g |
Gelatin 7 grams | Light cream 250g |
White sugar 30g |
Step 1
Soak the gelatine in cold water and set asideStep 2
Crack 80g biscuitsStep 3
Pour into 6-inch moldStep 4
Add 40 grams of softened butter and mix wellStep 5
Pour 240 grams of diced mango into the wall breaking machine and select the juice buttonStep 6
Pour out 210 grams of the beaten mango puree, heat it with hot water, add the soaked gelatine, and stir until the gelatine melts.Step 7
250g whipping cream + 30g sugarStep 8
Use the egg beater at level 3 to beat for about 2 minutes.Step 9
Pour into the freshly prepared mango puree and stir evenlyStep 10
Finally pour into the mold and refrigerate for 1 hourStep 11
Make a mirror surface, add hot water to the mango puree to soften the gelatine, and stir evenlyStep 12
Pour onto the chilled and set cakeStep 13
Refrigerate for more than 4 hours before eating Cooking Tips for Ice Cream Mango Mousse