Mango Cheesecake Mousse Cup

Flavor: Creamy; Technique: Other; Time: One day; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Mango Cheesecake Mousse Cup

Prepare all the necessary ingredients.

Cut the gelatin sheets into small pieces, soak in cold water until softened, drain excess water, then melt over a double boiler and set aside.

Place the Oreo cookies (without filling) in a plastic bag, crush into crumbs using a rolling pin, and set aside.

Cut the cream cheese into small pieces, place in a bowl, add milk and half of the granulated sugar, stir over a double boiler until smooth and no lumps, then pour in the melted gelatin mixture, and mix well.

Add an egg yolk, continue stirring over heat until it reaches 80 degrees Celsius.

Add vanilla powder, mix well, then remove from heat and let it cool to around 40 degrees Celsius.

Divide the crushed Oreo cookie crumbs into prepared cups, gently press with a spoon, and set aside.

In 160g of heavy cream, add the remaining half of the granulated sugar, and whip on medium-high speed until stiff peaks form.

Combine the whipped cream with the cream cheese mixture, mix well to create the mousse mixture.

Pour the mousse mixture into the cups with the cookie base, fill about 6-7 tenths full, cover with plastic wrap, and refrigerate until set; (I usually make it the night before and refrigerate until the next day).

Before serving, peel and dice the mangoes, whip 120g of heavy cream with a little sugar until stiff peaks form, transfer to a piping bag fitted with a decorative tip.

Remove the mousse cups from the refrigerator, remove the plastic wrap, pipe the whipped cream on top of the mousse, place the mango cubes on top, and enjoy.