How to make Mango Blueberry Mousse Cups ?

Powder the finger cookies with a food processor

Spoon into the mousse cup and then gently pounded with a rolling pin

Use a food processor to puree the blueberries and mango

Beat the cream for about five minutes, soak the gylcardine slices to soften them with 50 grams of hot water and mix them into a gylcardine mixture to accelerate the cream and continue to whip it for six minutes, add it to the mousse cups and gently shock the cup

The remaining cream is divided into two equal portions.

The rest of the cream is divided into two equal parts, add blueberry puree and mango puree

Pour into the mousse cups, shake the cups lightly, cover the cups, and put them in the refrigerator for four hours