1.
Prepare materials
2.
Put the egg yolk in the pot and add 30 grams of powdered sugar.
3.
Beat the eggs until milky white.
4.
With milk. Homogenize
5.
Boil half a pot of boiling water, heat the eggs and milk in the water, and stir while heating.
6.
Until the egg milk becomes a little thick, there will be traces when drawing with eggs. Take it out and cool it in cold water.
7.
Take mango meat for example. Method: Stick a knife on the mango core and divide the mango into three parts. (The pulp part and mango core part on both sides) Cut the pulp part with a knife and slide it onto the skin, but don't cut it. Press the skin with your fingers and all the pulp will be exposed. Remove mango meat with a fruit knife.
8.
Put it in a cooking cup.
9.
Beat the mango meat into mango sauce. The thickness is whatever you like. Play more seconds if you want to be delicate, and less seconds if you want to be grainy.
10.
Take the whipped cream out of the refrigerator, shake it well, pour it into a large bowl without water and oil, and add 30 grams of powdered sugar.
1 1.
With electric egg beater medium speed to 6 distribution, barely able to flow. Put it aside.
12.
Put the beaten mango puree into the cold egg milk.
13.
Homogenize
14.
Add the whipped cream twice.
15.
Stir thoroughly
16.
Pour it into the crisper. floating
17.
Put it in the refrigerator. Take it out every half hour and stir it with a spoon. Repeat 3 times. Dig the ball after freezing and hardening