Rose Crystal Mango Mousse

Overview

Mousse is easy to make and cool in the mouth, perfect for summer! Yogurt is added to this mousse paste, which relieves the greasiness of the light cream very well. Lemon juice is added to the crystal mirror, which is sour and sweet, with a bit of Sprite texture. This cake uses a 6-inch live-bottom round mold. If you make an 8-inch cake, double the ingredients.

Tags

• pastries
• baking
• birthday
• students
• butter
• mango cubes
• mango puree
• mango rose
• mineral water
• old yogurt
• oreo cookie crumbs
• whipping cream
• fine sugar
• gelatin tablets
• lemon juice

Ingredients

Steps

1. 1 Remove the center of the Oreo biscuits, put them in a plastic bag and crush them into pieces or use a food processor;

   

2. 2 Butter is melted into a liquid state by insulating water;

   

3. 3 Pour melted butter into crumbled Oreo cookies and mix well;

   

4. 4 Line the bottom of a 6-inch removable bottom round mold with parchment paper, pour in the mixture from step 3, flatten it with a spatula, and refrigerate for later use;

   

5. 5 Take an appropriate amount of mango (except for the recipe), cut it into thin slices, roll it into a rose (search online for the method) and store it in the refrigerator for later use;

   

6. 6 Mark the mousse ingredients: 240 grams of mango + 50 grams of yogurt + 40 grams of sugar + 15 grams of lemon juice and puree with a food processor;

   

7. 7 Soak 10 grams of gelatine tablets in cold water in advance, then melt in hot water until it becomes liquid;

   

8. 8 Pour the melted gelatine slices into the mango puree and stir evenly;

   

9. 9 Beat the light cream with an electric mixer until thick;

   

10. 10 Pour the whipped cream into the mango puree and mix evenly;

    

11. 11 Take out the refrigerated cookie crumbs, pour half of the mango puree, and top with mango dices;

    

12. 12 Pour in the remaining mango puree, shake it a few times, and put it in the refrigerator for half an hour;

    

13. 13 Crystal mirror surface: Boil 230 grams of water + 50 grams of sugar in a pot, add 10 grams of soaked gelatine sheets, stir until the gelatine sheets melt, let it cool until it is warm, add lemon juice, let it cool, then put it in the refrigerator for ten minutes;

    

14. 14 Take out the frozen mousse paste and place roses

    

15. 15 Pour over the refrigerated mirror, refrigerate for more than 4 hours and then unmold and serve;

    

16. 16 Finished product

    

17. 17 Finished product

    

18. 18 Finished product