Making:
1, beat the whipping cream until 6 minutes (set aside in the refrigerator)
2, soak the slices of girardinas in cold boiled water (2 hours or more.). (Do not soak for too long to overnight, otherwise the girardinas absorb too much water, the mousse is not easy to set)
3, the egg yolks and sugar, heat the water (the water temperature is maintained at 40 degrees warm, do not be too hot, otherwise the yolks will be scalded) whipped until thickened, the color of the white.
Beat the egg yolks and sugar until whitened and thickened
4, heat the milk to 70 degrees Celsius. 5, pour in the yolks.
6. Drain the water and dissolve the jerry can in hot water (about 40 degrees, i.e. warm). Warm it up to a gilette solution
7. Add the melted gilette tablets to the egg yolk mixture.
8, add mango puree. Mix well. (In order to cool it down as soon as possible for the next step, you can cool it down with ice water after mixing it well.)
9, let cool and add wine. (Otherwise, the alcohol will evaporate.)
10: Mix with whipped cream. Mix with a spatula. Do not use a mixer, otherwise the cream will be stiff. (Note: Mango custard should not have hot temperature, otherwise it will melt the cream)
11, into the mousse cup. The bottom layer of cake slices, and then put the mango yolk paste, another layer of cake slices, and then put the yolk paste, until the mousse cup 8 minutes full. Put a layer of cake slices frozen layer of cake slices, a layer of mousse, another layer of cake slices, another layer of mousse. Inside can also be mixed with some mango grain, taste better. Freeze for 8 hours, then thaw at room temperature and serve.
(1) Soak with about 5 times the amount of water to submerge the ingredients.
(2) Squeeze out the water after soaking, then melt it under water to make a jellied solution, otherwise the consistency will be reduced. Heat across the water to melt the ghiritin is to make the ghiritin dissolved temperature is not too high, otherwise the ghiritin condensation efficacy will be reduced. (Heating over water means making a pot of hot water and placing the pot containing the gilette over the pot of hot water.)
Making process: 1. whipped cream, mango puree, QQ sugar (many people do not have Guylian slices, so this time instead of QQ sugar, choose the pineapple because it is yellow)
2. 6-inch chiffon cake, horizontally cut into three slices, a little while we only need to use two slices of cake (if you want to eat more cake on the thicker cuts, rounding off the piece of cut thinner)
3. whipped cream with Electric whisk, beat until seven points (like a milkshake state)
4. Pour in the beaten mango puree, mix well.
5. Add 3 tbsp water to 3 packets of sugar and heat over water until liquid. Mix it into the whipped cream in Picture 4 while it's still hot (it will clump together if it's cold)
6. Take a slice of the cake and cut off some of the cake along the sides so that it's slightly smaller than the cake mold. Put it into the bottom of the mold (cut the cake to be done before mixing the mousse filling, otherwise the mousse filling will be hardened soon)
7. Pour in a layer of mousse filling, and gently shake it to make it flat.
8. Spread a second cake slice, still slightly smaller than the cake mold
9. Finally, pour in all the mousse filling, shake gently to flatten it, and put it into the refrigerator to chill for 1 hour.
10. Melt 1 packet of 25g of sugar with 2 tbsp of orange juice concentrate over water to form a liquid. Remove the frozen mousse, pour into a mold and place back into the freezer overnight. When unmolding, cover with a hot towel for 1-2 minutes to unmold smoothly.