Requires a 6″ live bottom mold + circle oil paper base
How to make a 6-inch mango runny mousse
Make the biscuit base first: Melt the butter with water to a liquid consistency, break the biscuits with a rolling pin or a machine until they are powdered, then pour the butter into the biscuit crumbs and mix together, you need to mix well, otherwise they will easily fall apart when cutting.
Pour into the 6 molds and press, press from the side and then press in the middle, repeat twice, basically OK!
Press like this so it doesn’t fall apart when you basically cut it, refrigerate for at least 15 minutes!
Soak Gillette slices in ice water for about 15 minutes, and when the mango puree is done, melt it completely through the water and pour it into the mango mousse.
Cut the mango, put 350+200 mango pulp + lemon juice + sugar into a blender and puree the mango (split into two portions). (350+200), beat light cream for about 2-3 minutes to reduce large bubbles and just get a grainy texture, whisk picked up A state that can still drip down and disappear the grain is the best way to make mousse! Pour the mango 350 into the light cream, add the melted custard and stir well to make the mango mousse base.
Take the biscuit base out and pour in a layer of mango mousse and add the mango chunks, remembering the mousse separates each mango flesh from the other!
Pour in another layer of mousse to cover the previous mango and smooth it out
Add the diced mangoes first, then pour in the runny hearts in between.
Finally, pour a layer of mango mousse, remember to start pouring from the side, if you start pouring from the middle of the flow of the heart to the side flow, not concentrated in the middle of the perimeter of the full spread and then spread the middle, the whole spread full, if there is uneven, gently shake it, basically will be flat, you can put a layer of plastic wrap to cover, I did not put worry about sticking, and finally put into the refrigerator for more than 4 hours, I put a whole night, not open the refrigerator, the next day tender very delicious!
You’ll look beautiful when you light the candles.
Cut a small piece of … with diced mango and runny heart in the middle.
2:The whole thing takes about 45 minutes.
3:Remember to pour the mousse, the last layer starts from the side and ends in the middle.