芒果慕斯 Mango Mousse

芒果慕斯 Mango Mousse

材料 糖125克，蛋清90克，芒果蓉300克，鱼胶30克，淡奶油500克。

制作方法

1 将糖和少许水放入锅中煮开，再加入打发的蛋清。

2 芒果蓉中加入打发的淡奶油和鱼胶，混合均匀。

3 混合步骤1和步骤2中的原料，倒入模具中冷却。

4 将冷却好的慕斯装盘，搭配杏仁饼干、冰淇淋即可。

Ingredients

Sugar 125g

Egg white 90g

Mango puree 300g

Fish gelatin 30g

Unsalted butter 500g

Procedures

1 Boil the sugar with a little water and put some egg white foam.

2 Put some unsalted butter foam and fish gelatin into mango puree to mix well.

3 Mix ingredients in step 1 and step 2, and pour into the mold to cool.

4 When cool, serve with almond cookies and ice scream.

史大旺

Shi Dawang

饼房厨师长 沈阳东北大厦

Leader Chef of Pastry Shenyang Northeast Hotel

西餐专业委员会会员，法国蓝带美食协会会员，西式高级面点师。2002年从事饼房工作至今，曾任职于洲际酒店集团、香格里拉酒店集团、索菲特酒店集团。擅长意式、法式、德式甜品面包的制作。

Member of Western-style Food Professional Committee and Le Cordon Bleu Delicacy Association, senior western pastry cook. Engaged in pastry work since 2002, once worked in Inter Continental Hotel Group, Shangri-La Hotel, Sofitel Luxury Hotel. Skilled in dessert and bread making of Italian, French and German.