Sour and full of small kumquat, very mouth-watering, October and November ripe kumquat, especially suitable for this late autumn and early winter season to taste, with seasonal fruits to make seasonal desserts, the best. Square self-matching, a 6-inch amount.
By Cipatia 【Official Certified Master of Bean Fruit Cuisine】
underlying:
Oreo cookie crushed 45 g
40 g minced coconut
Butter 45 g
Mousse Floor:
Kumquat (despecified) 130 g
Water 50 g
Caster sugar 35 g
2 egg yolks
Gelatin tablets 1 tablet
Vanilla extract a few drops
Light cream 150 g
surface layer:
Light cream 80 g
Caster sugar 8 g
4 kumquats
Rosemary 8 sprigs
1: 40g of minced coconut and 45g of Oreo cookies are crushed together
2: After melting the 45g butter in hot water, pour in
3. Stir well
4, fill in a 6-inch round mold, the surface is gently flattened, put in the refrigerator for about 1 hour
5: Wash the kumquats and cut them in half
6: Remove the seeds of kumquat and take 130g of seeded kumquat and 50g of water into a blender
7: Beat into kumquat paste
8: Pour the kumquat paste into a small pot and add 20g of caster sugar
9. Stir well
10: Add 15g of caster sugar to two egg yolks
11. Stir well and evenly
12: After pouring the egg yolk paste into the kumquat paste, heat it over low heat and stir until the kumquat yolk paste becomes thick
13: After cooking until thick, remove from heat and add the gelatin slices that have been soaked in advance while hot
14: Stir until the gelatin tablets are dissolved in them, add an appropriate amount of vanilla essence, and then stir well
15: Beat 150g of light cream until 80% round
16: Pour the kumquat paste from step 14 into the light cream
17. After stirring well, the kumquat mousse liquid is ready
18, pour the mousse liquid into the mold, gently shake a few times, put in the refrigerator and continue to refrigerate for several hours
19. After a few hours, blow around the mold with a hair dryer to easily release the mold
20, the surface I used cream, kumquat and rosemary simply decorated a little, decorated casually.
1. The butter melts in hot water in advance. 2. When making the mousse layer, soak the gelatin tablets in advance with cold water until soft.
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