MANGO MOUSSE 芒果慕斯

Heat the butter over water.
隔水加热黄油。

Mix the butter with the crumbled biscuits, then pour into the mould and flatten them carefully. Put them in the refrigerator until needed.
混合黄油与打碎的饼干，将他们在模具中压实。放入冰箱冷藏备用。

Peel the mango, remove the pit, then puree and then strain the mango through a chinois.
将芒果去皮，去核，然后打成泥用，筛子过筛。

Bloom the gelatin in very cold water until it is soft. To ensure even distribution, this is best done by a process of tempering. At the point, the melted gelatin can easily be incorporated into the warmed puree.
明胶（吉利丁片）放置在冷水中直至软化。为了保证均匀分配融合，最好的办法是加热果泥与明胶，这样融化的明胶可以很容易融入加热后的果泥中。（加热到50℃左右即可，不要煮沸）

Add the sugar. Whip the cream to soft peaks. Whipping should stop once it has gained volume and the trail of the whisk can barely be seen on the surface of the cream instead of disappearing soon. It is always better to underwhip the cream for finishing later.
加入细砂糖。将淡奶油打发至5-6成，滴落的淡奶油可以堆积在表面，而不是马上消失，但整体还是呈液体流动状。

Fold in the whipped cream in two stages until fully mixed.
将淡奶油与芒果泥分两次完全混合。

Add mango butyl into mixture, deposit the mousse into the cake rings or molda and freeze for 2 hours.
加入芒果丁，将慕斯液倒入模具并冷藏2小时。

After freezing, use a hot towel to apply the mold for a while.Demolding can be more easily.
冷藏后，用热毛巾敷一会模具，脱模更容易。

Done.
好咯。

Take a photo.
合照。