1. Pasta production stage: First, let's soak the gelatin tablets, put the broken gelatin tablets in a small bowl and soak them in cold water for ten minutes. If water can be drunk directly, hygiene is very important.

2. Then put the mashed vegetables, milk, egg yolk and soaked gelatin into a mixing basin, then boil a basin of hot water until the bottom of the basin bubbles, put the mixing basin into a hot water basin and stir until there is no gelatin at all. Doing so can also sterilize the egg yolk.

Now, let's beat the whipped cream. After whipping the whipped cream with small bubbles at low speed, turn to high speed until particles appear. This low-speed to high-speed mixing method can prevent whipped cream from splashing.

4. Pour half the whipped cream into the paste just made and watch it again in slow motion. This mixing technique is very important. Then pour in the remaining whipped cream and mix well in the same way.

5. Forming stage: wrap the mold with plastic wrap, put a cake in it, and pour the cake paste into the mold. Pour half the mousse paste into the mold. Then put a cake in the mold and pour in the remaining mousse paste.

6. Move the cake to the chopping block and vibrate the chopping block to discharge small bubbles. Then move the cake to the refrigerator at MINUS 4 to 3 degrees and freeze it for three hours. After three hours, take it out and poke it until it is firm.

7. demoulding stage: boil hot water, apply it with a hot towel and take out the cake. At this time, you can decorate it, put some mangoes, insert a mint leaf, or do nothing.