[method]
1. The mango puree is heated and melted; the gelatin is soaked in at least five times the amount of ice water to soften it for use.
2. After the butter cheese is softened by water heating, add the mango puree and mix well, then add the gelatin and mix well.
3. Put the egg yolk and 50 grams of fine granulated sugar into the container and send it to the milky white, then rinse the material of the method 2 into the mixture.
4. Take 50 grams of fine sugar and add a little boiled to 121 ° C, rush into the protein and beat it into the Italian protein, then add the material of the method 3 and mix well.
5. After the animal whipped cream is sent, add the method 4 and mix well, which is the cheese mousse batter.
6. Spread the sponge cake on the bottom layer of the mousse ring mold, then pour the cheese mousse batter into the mold, put it in the refrigerator, put it in the refrigerator and freeze it until it is solidified, remove the film, and decorate it with a little cranberry.
[Remarks]
Serving Size: 4 small curtains circle