Mango mousse: In order to improve the structure of the cream and play a stabilizing role, the masters of desserts have added gilletin (gelatin, fish gelatin) to the whipped cream to make it cool and solidify. And through the control of temperature, the proportion of raw materials, as well as the grasp of the PH value, to create a new pastry. -- Mango Mousse.

Tiramisu: Tiramisu is an Italian dessert flavored with coffee wine. With mascarpone cheese as the main ingredient, and then finger cookies instead of the traditional dessert sponge cake, adding coffee, cocoa powder and other elements. It is fragrant, smooth, sweet, creamy, and soft with a change of texture in your mouth, and the flavor is not just sweet.

Matcha mousse: matcha mousse using matcha and mousse mixed with a dessert. Mousse English mousse, is a kind of custard-style dessert, can be eaten directly or make a cake sandwich. It is usually made by adding cream and coagulant to create a thick jelly-like effect.

Passionfruit mousse: similar to matcha, it is a mixture of mousse and passionfruit dessert.