How to make delicious mango soufflé, 500 grams of mango puree, 20 grams of lemon juice, 120 grams of protein, 120 grams of sugar, 240 grams of water, 500 grams of animal-based fresh cream, appropriate amount of mango jam, mango A little fruit pellets, a little mint leaves, a little chopped pistachios

Method

1. Mix the mango puree and lemon juice and mix well.

2. Put sugar and water into a pot, cook over medium heat to 120°C, pour in lightly beaten egg whites and beat quickly until wet foam, then add in method 1 and mix well.

3. Whip the animal-based fresh cream and mix it with method 1 and stir evenly.

4. Prepare 4 cups, pour step 3 into the cup, smooth it out with a spatula, then place it in the refrigerator until it solidifies, take it out and apply mango jam on it, then add mango pieces and mint leaves. And sprinkle with some chopped pistachios for decoration.

The oven cannot be opened during the puff baking process. The whipping cream must be whipped properly, otherwise it will flow after a while. If mango granules are added, they cannot be stored for a long time. In summer, they must be destroyed on the same day!