Frozen Mango Cheese

Frozen Mango Cheese

Introduction:

"Mango Mousse has another romantic name - French lover. Orange appearance, delicate and considerate, with a romantic atmosphere, like the most pure love in the garden of Eden. The delicate and smooth texture, the strong mango flavor and the bright and warm orange make people feel like they are in the blue sky, sweeping away their restlessness, and blooming the cool temptation between chewing. "

Production steps:

Step 1: cut the mango in half, cross the flesh with a knife, curl the peel down, and cut it off in turn.

Step 2: soften the cream cheese at room temperature, add 250g yoghurt, heat with water, and stir until it is soft and free of particles.

Step 3: shake well, pour into a water-free and oil-free container, add white granulated sugar and whisk at medium speed.

Step 4: hit 60% of the hair, have a slight sense of flow, lines will not disappear immediately

Step 5: soften gelatine tablets in cold water, add milk and melt in hot water.

Step 6: mix the mango edges and softened cheese paste into the cooking machine.

Step 7: remove the cheese paste and pour into the whipped cream. Cut and mix well.

Step 8: return to the cooking machine and beat evenly.

Step 9: add the melted gilding milk solution and mix well.

Step 10: put a layer of cake in the mousse circle.

Step 11: pour in the cheese paste and fill in the diced mango.

Step 12: pour in the remaining cheese paste and fill with 9 points.

Step 13: refrigerate for more than 4 hours.

Step 14: add 50g orange juice and half slices of gelatine softened in cold water, melt in hot water.

Step 15: cool slightly, pour on the surface of the frozen mousse cake, and keep refrigerated for 2 hours.

Step 16: Mango core cutting, ball digging and flower cutting knife.

Step 17: decorate the mousse cake with mango and sprinkle with decorative beads.

Materials required:

Qifeng cake piece: one piece

Mango: some

Cream: 300g

Yogurt: 250g

Mango puree: 200g

Diced mango: right amount

Milk: 70g

Cheese: moderate

Gilding slice: half slice

Light cream: 200g

White granulated sugar: 60g

Orange juice: 50g

Note: mousse is an English translation of mousse, a kind of custard dessert. It first appeared in Paris, France, the capital of delicious food. In order to improve the structure of cream and stabilize it, the desserts added gelatine (gelatin, fish glue) to fresh cream to make it cool and solidify. And through the control of temperature, proportion of raw materials and the grasp of pH value, a new kind of West Point is created. They give this dessert a nice romantic name - mousse. Because mousse doesn't contain flour, it's not actually cake or bread. And the production of mousse does not need baking, but needs to be stored in the refrigerator. In the West Point world, the most amazing cold spot is mousse.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet