Mango Yogurt Moussee

“Cat and Mouse” is a cartoon that many people have loved since childhood, even without dialogue and subtitles, it can also make people laugh. And Tom has used Emmental cheese to lure Jerry countless times, and has become the classic shape of cheese in the cartoon. Today, I will use mousse to re-engrave this cheese, to see if it can awaken your childhood memories?

Material

Serving size: 5 inch round die

Small biscuit 70g
Unsalted butter 26g
Mango Meat 185g
Thick yogurt 260g
Gelatin tablets 11g
Whole milk 75g

Process

1. First liquefy 26g unsalted butter in a microwave oven for about 120 seconds. When liquefying butter in a microwave oven, you must not use a large or medium heat, otherwise the milk in the butter will boil, which will cause the butter to splash. Even if it is liquefied with a small fire, it should be watched on the side. Once the butter is 80% liquefied, there is no need to continue heating. Because the remaining temperature is enough to liquefy the remaining 20% ​​of the butter. If there is no microwave oven, you can liquefy the butter in boiling water.
2. Put 70g small biscuit biscuits into the Dongling DL-JR371 wireless food processor and press the start button for 10 seconds to break. There is no small cookie, you can use digestive cookies, Oreo cookies. Oreo cookies just remove the cream filling.
3. Pour the liquefied butter into the crackers.
4. Mix well until the biscuit crumbs fully absorb the butter.
5. Then pour the crushed biscuit into the bottom of the mold and gently press it with a spatula until it is completely flat.
6. Sent into the refrigerator to refrigerate for use.
7. Soak 11g gelatin tablets with a moderate amount of cool white. Do not use warm water, otherwise the gelatin tablets will be completely melted.
8. About 10 minutes, the gelatin tablets will swell.
9. Remove the gelatin slices, drain excess water, and put in 75g warm milk. Milk can also be heated in a microwave oven or warm water.
10. Stir well until the gelatin tablets dissolve.
11. The mango is cut in half against the middle, and then cross-picked and then shaved off the flesh.
12. Take 185g of mango meat, add 260g of thick yogurt, and put it in the cooking machine.
13. Start to make yogurt mango puree in about 15 seconds.
14. Pour the yogurt mango puree into the milk.
15. Use a spatula to mix evenly.
16. Sift the mousse paste once, it will be more delicate and smooth.
17. Take out the refrigerated cake bottom, pour the mousse paste into the mold, about 9-10% full.
18. Send to the refrigerator to refrigerate for at least 6 hours.
19. Take out the solidified yogurt mango mousse and bake around with a musket to heat. If there is no musket, cover it with a hot towel for about half a minute.
20. When you see signs of softening at the top of the mousse and the edges of the mold, you can push the mousse out of the bottom.
21. Use a semi-circular stainless steel spoon to scald in hot water, then dig a small hole on or around the mousse. Note that the spoon must be stainless steel, plastic, ceramic, and wooden spoons will not work. And the spoon cannot be too big, the arc must be semicircular. There is a stainless steel measuring spoon at home, so it is just right to use a small spoon of 1/4TSP.
22. Cut the pieces of Mango Yogurt Moussee after the knife is heated, wipe each knife clean, reheat and cut again. The cheese mousse is done.

Tips

1. Biscuit crushing, besides using a cooking machine, you can also put it in a fresh-keeping bag and crush it with a rolling pin. But the processing of mango puree, you need a cooking machine to help.
2. If you want to dig holes roundly and neatly, it is best to cooperate with the turntable, take the position where the hole needs to be digged as the center point, the spoon is embedded in the mousse and fixed, and turn the turntable, so the hole will be very beautiful.
3. If the digging hole is not round and neat, you can iron the spoon with hot water again, and then stick the hole on the back of the spoon for a few seconds, the hole will become rounded due to high temperature melting, and then use the paper towel to absorb the melted mousse Liquid will do. This method is used to correct holes that are not beautiful enough, but you can’t directly burn a hole with this method, otherwise a lot of mousse will flow out.
4. The gelatin tablets and gelatin powder are the same and can be replaced in equal amounts. The usage of the powder is different. 11g gelatin powder should be converted into a gelatin solution with 40g warm water, and then the gelatin solution is poured into milk and mixed well.
5. For 6-inch cubes, multiply this cube by 1.5.
6. The mousse can be kept refrigerated for three days.