Cat and mouse favorites! How to make imitation cheese mousse
Soak 11g of gilted tablets in some cold water.
The milk can likewise be heated in the microwave, or through warm water. Drain off the slices and add 75g of warm milk.
Stir well until the slices are dissolved.
Cut the mango into pieces, take 185g of mango pulp, add 260g of thick yoghurt, put it in a wall breaker and make a yoghurt mango puree.
Pour the yogurt mango puree into the milk and toss with a spatula.
Sift the cake batter, it will be more creamy and smooth.
Pour into the moulds, don’t overfill and freeze.
Melt 26g of unsalted butter over hot water.
Pour the liquefied butter into the biscuit crumbs.
Mix well until the butter is fully absorbed by the biscuit crumbs.
When the mousse liquid has solidified, remove from the oven and spread another layer of biscuit crumbs.
Continue to freeze for 3 hours, then remove from the freezer and unmold.