Mango yogurt mousse

Overview

It's a beautiful mousse. The glaze on the surface is not only beautiful but also has a fruity aroma. It tastes a bit Qy. The cream in the middle is sweet and smooth, and it's easy to master.

Tags

• baking
• children
• afternoon tea
• mousse
• chiffon cake
• fruit
• mango
• whipping cream
• yogurt
• fine sugar
• gelatin tablets
• water

Ingredients

Steps

1. 1 Soak the gelatine slices in cold water until soft and set aside. Use a blender to puree one part of the mango and cut the other part into cubes (the puree is mainly used to make mousse, and the cubes are used for surface decoration. You can control the amount by yourself)

   

2. 2 Prepare a piece of cake and place it on the cake paper tray and surround it with a mousse ring (you can also use a mousse ring directly)

   

3. 3 Beat the cream with caster sugar until 7 minutes thick and smooth, until it flows slowly

   

4. 4 Dilute two-thirds of the gelatine tablets with 40 grams of cold boiled water until it dissolves into a liquid state, then let it cool slightly

   

5. 5 Add the gelatine solution that is cool enough to not be hot to the touch, add yogurt, add two-thirds of the mango puree and mix well with a spoon

   

6. 6 Then add the mixed mango yogurt gelatin into the whipped cream, mix evenly with a whisk, and the mousse is ready

   

7. 7 Pour the mousse ingredients into the prepared mousse ring lined with cake slices, cover the surface with plastic wrap and refrigerate for 3 hours

   

8. 8 Add the remaining gelatine sheets to cold boiled water and dissolve in hot water. Let cool slightly. Add the remaining mango puree and mix thoroughly

   

9. 9 Take out the refrigerated cake, pour the mango puree gelatin solution on top, and refrigerate for 3 hours

   

10. 10 Take out the cake, put the diced mango on top, and then decorate (it was already night when it was refrigerated, so I decorated it the next day. I ate the diced mango and used other fruits for decoration)