Materials?

Yogurt Mu Si cake

Digestive biscuits 140g

Butter 70g

Gelatine tablets 35g

Mango 270g

Yogurt 205g

Cream 360g

White sugar 90g

Clear water 80g

Raspberry moderate amount (decoration)

Rosemary 1 root (decoration)

How to make yogurt and Mu Si cake?

Yogurt Mu Si cake

140g digestive biscuits is crushed with a rolling pin and poured into a bowl for later use.

Add 70g of melted butter into the biscuits and stir well.

Cut 30g of gelatin tablets into sections, and soak them in cold water for 10 minutes until they soften.

Take two six-inch round movable-bottom cake molds (one for mango Mu Si and the other for original Mu Si), put a round oil paper on the bottom of the molds, pour the biscuits mixed with butter into the molds, compact them with a spoon, and freeze them in the refrigerator for 20 minutes.

Peel and core about 270g mango, cut it into small pieces of 1.5cm, put it in high-speed blender, add 85g yogurt and start stirring, and it will be fine yogurt mango puree for later use.

Take 15g softened gelatin, squeeze out the excess water, put it in a milk pot, heat it until it melts, turn off the heat, and after it cools slightly, pour in yogurt and mango puree and mix well for later use.

Add 90g white sugar to 360g whipped cream and beat it to 60% with an egg beater (the cream is slightly textured, but it keeps fluidity, similar to the effect of a milk lid).

Mix half the whipped cream with the yogurt mango puree in the third step, stir it evenly with a scraper, pour it into the mold with the frozen biscuit bottom, shake it out lightly and put it in the refrigerator for 3 hours.

Take 5g of gelatin tablets (soaked in cold water to soften in advance), put them in a pot, add 80g of clear water, heat and stir until they are melted, and after they are completely cooled, take out the refrigerated Mu Si, decorate the surface with mango slices as you like, pour gelatin solution, and then refrigerate in the refrigerator 1 hour. Take out and demould, and finish mango yogurt in Mu Si!

Take 15g of softened gelatin, squeeze out the excess water, put it in a milk pot, heat it until it melts, turn off the fire, and pour in 120g yogurt after it cools slightly, and mix well for later use.

Pour the yogurt from the first step into the remaining cream, and stir well with a spatula.

Pour it into the mold with the frozen biscuit bottom, shake it out lightly and put it in the refrigerator for 3 hours. Take out the mold, put the favorite fruit on the surface for decoration, and finish the original yogurt in Mu Si!