Mango Cheese Cake + Rose Mirror

Published Jan 14, 2022 at 23:03pm ET

Cheese Mango Controls favorite!

Food Material List

1 mango puree 250g
2 Kiri cream cheese 150g
3 Gelatin sheets 4 tablets
4 Archaean granulated sugar 50g
5 milk 30g
6 Mango cubes Appropriate amount
7 Unsalted butter 150g
8 Dry roses Appropriate amount
9 Digestive biscuits 100g
10 butter 40g

Operational steps

1 Digestive biscuits are put into a fresh-keeping bag and crushed with a rolling pin. The more fragmented the biscuit, the better the taste. Butter and 20g milk are heated in water until the butter melts. Pour in the biscuit and mix well. Move into the 6 inch cake mould, pat the back of the spoon firmly and put it in the refrigerator for refrigeration.
2 Fresh mango slices, half into the machine mixing into mango paste, half to be used. Gillidine tablets are softened with the remaining 10 g of milk, then heated in water until they are completely melted. The cream cheese is heated to soften in water and beaten slightly with an egg beater to make the cream cheese smooth and without granules. Put in mango paste and melted gillidine tablets, stirring evenly. Refrigerate for a moment.
3 Whip with light cream and sugar until 6 or 7 points, and the lines can be maintained. Mix with the refrigerated Mango Cheese paste and mix evenly with a scraper from bottom to top. Put in the cut mango cubes and mix well. Due to the solidification effect of Gelidine, the paste should be thick and elastic at this time - put into a 6 inch movable bottom mould, fall several times to remove bubbles, put into the refrigerator for 2 hours.
4 Now lets talk about the way to mirror the rose. ~
First, soak the dried rose tea in hot water and set it aside.
Take 1 piece of gelidine tablet and put it into 10 ml ice blister to soften, then heat it in water and melt it completely. Dried roses use toothpicks to carefully remove petals and put them into the gelatin solution. Cool and pour them into the cake surface (the cake should be refrigerated for at least 2 hours, the surface has solidified). Use toothpicks to adjust the position of petals until you think it looks good, OK!
5 Refrigerate the mirror for 4 hours. I cooked it in the evening and refrigerated it overnight. Then take off the mould, cover the mould with a hot towel, because it is a movable bottom mould, gently eject it to OK
6 Move to the cake holder and start enjoying the delicacy! Mirror with rose fragrance oh

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