This year's Oba birthday cake, originally a little bit of the idea of making cream cake, but was suppressed by 30 degrees, or obediently made a mousse, simply decorated with a handful of blueberries and mint leaves, it is refreshing. This time, the proportion of cream cheese used is high, mixed with passion fruit juice, the finished product is sweet and sour, the taste is delicate, the milk flavor is rich, quite amazing. - Mousse ring size: 20.5*5CM, the formula is just a full mold, no more and no less.
By Lilifi 【Douguo Food Official Certified Master】
#饼底
Digest biscuits 170 g
Anjia butter 68 g
#慕斯糊
Milk 150 g
Gelatin tablets 15 g
Xylitol 40 g
Cream cheese 227 g
Light cream 300 g
Passion fruit juice 60 g
Pumpkin powder 1 g
#镜面
Passion fruit juice 80 g
Cold boiled water 40 g
Gelatin tablets 5 g
Xylitol 10 g
Passion fruit seeds
blueberry
raspberry
Mint leaves
Moisture-proof powdered sugar
1. Roll out the digestive biscuits and add the melted butter solution;
2, mix well until there are no dry particles;
3. Evenly spread into the mousse circle with plastic wrap, and hammer it with a rolling pin, and then put it in a frozen state;
4. Passion fruit is filtered out of the juice and weighed out for backup;
5, gelatin tablets in cold water to soak soft;
6, filter out the water, add milk, heat the water until the gilliptin melts, evacuate the fire for backup;
7、 Beat the cream cheese until smooth and set aside;
8, light cream + xylitol beat to seven or eight points of hardness;
9. Add passion fruit juice, gelatin milk and cream cheese;
10. Stir until the fine paste without particles;
11, as far as possible to lower the basin along the pour into the mousse circle, gently shake off the large bubbles, cover and refrigerate until the shape;
12, to make a mirror layer, as in the above method to filter the passion juice into the soft gelatin flakes heated and melted in the water, and then add xylitol to mix evenly and cool, then press down the cup and gently pour it into the mousse circle;
13. Sprinkle a handful of passion fruit seeds that wash off the pulp evenly, put them back in the refrigerator and refrigerate until they are set;
14: Remove and decorate with blueberries and mint leaf sieves on powdered sugar.
15, ◆◆◆The following is the finished product display ◆◆◆◆
16, finished product 1
17, finished product 2
18, finished product 3
19, finished product 4
20, finished product 5
21, finished product 6
22, finished product 7
△ About the choice of biscuit base, I always felt that the biscuit bottom was not delicious, like using the cake bottom, but like this lazy did not want to make a cake directly with the biscuit bottom, but did not buy the original domestic one, bought a British import, it is easy to roll, the previous domestic one is too hard to use a blender to beat, this time the crispness of this refreshed my understanding of the biscuit bottom; △ Pumpkin powder is used to add color, dispensable; △ When mixing all the materials, you can use egg pumping or electric egg beater to the lowest grade; △ When the milk paste is put into the mold, it should be pressed as low as possible to reduce the formation of air bubbles.
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