If you want to eat cake in the summer, making mousse is definitely the first choice! You don't have to open the oven on fire, just refrigerate in the fridge and you can get a delicious cake, which is a very happy thing in the hot summer. This time the production of Qingti oolong tea frozen mousse, mousse body is added with sour cream frozen cheese, slightly sour milk fragrance is not greasy people; the middle added fresh green tip and oolong tea jelly, very refreshing, together is a very surprise taste, the overall appearance is also very high, welcome to try it ~ can do 6 inch mousse one
By bakrs
<h2>Royalties</h2>
Biscuit base part of the material:
Digest biscuits 80 g
Unsalted butter 40 g
Cheese Mousse Part of the material:
Cream cheese 135 g
Sour cream 80 g
Light cream 135 g
Caster sugar 25 g
Gelatin tablets 6 g
Part of the materials of Qingti Oolong Tea Jelly:
Hualuyuan Oolong Tea Spray Dry Powder 0.5 g
Drinking water 250 g
Green juice 40 g
Fructose syrup 20 g
Gelatin tablets 8 g
Qingti to taste
Decorative part of the material:
Light cream 50 g
Caster sugar 5 g
<h2>Practice steps</h2>
1. Let's start with [Dealing with Mousse Circles]. Use plastic wrap to show the mousse ring, tie the plastic wrap tightly with ribbons or leather bands, and then pull the bottom flat without folds.
2. Then make the [cookie base]. Put the digestive biscuits into a sealed bag and press them into fine sand with a rolling pin.
3: Melt the butter and add the fine sandy digestive biscuits.
4, use a spatula to mix evenly, the color of the biscuits is darker is good.
5: Pour the biscuit crumbs into the mousse ring and use a spatula to roughly spread out.
6. Then use a flat-bottomed cup and press the bottom of the biscuit flat.
7. Make [cheese mousse paste] below. First, soak the gelatin tablets in cold drinking water, absorb the water to soften, and refrigerate for later.
8: After the cream cheese is softened, whisk well with egg whipping.
9: Heat the sour cream to about 30 °C.
10: Add to the cream cheese in divided doses, stir well and add again until fully absorbed.
11, light cream plus fine granulated sugar, whisked to 5-6 distribution, traces can be retained for 3 seconds without disappearing.
12: Mix the light cream and cheese paste evenly, add the drainage water, heat and melt the gelatin solution, and continue to mix evenly.
13, mixed cheese mousse paste is delicate and shiny, traces can have a certain degree of stacking and retention.
14: Pour half of the cheese mousse paste (about 185 grams) into the mousse circle, shake it flat, and gently shake out the bubbles, and put it in the refrigerator refrigerator for more than 30 minutes. The remaining mousse paste is packed into a pouch and placed at a higher temperature for later.
15. During the solidification of the first layer of mousse paste, come to make the middle [Qingti Oolong Tea Jelly]. Take an appropriate amount of green lift to peel, press with a spoon to produce the juice, filter and take 40 grams of green juice.
16: Take 20-25 uniformly sized green lifts and cut them in half laterally.
17. Soak the gelatin tablets with cold drinking water, and then mix the tea powder and 250g of drinking water evenly.
18: Mix the tea soup and the green juice evenly, add the drainage water, heat and melt the gelatin solution, and stir well.
19. Take out the solidified mousse, put the Qingti cut face outward, place it close to the mousse circle, and then place the middle mousse side down twice.
20, add Qingti oolong tea jelly, when pouring the action should be light, to prevent washing away the placement of Qingti. After pouring, refrigerate in the refrigerator for more than 40 minutes until the surface solidifies.
21. After the tea jelly solidifies, squeeze the remaining mousse paste into the mold and shake it flat. If the mousse paste thickens and cannot be leveled, the surface can be flattened with a 4-inch curved snout spatula or scraper. After that, put the mousse paste in the refrigerator and refrigerate for at least 4 hours, preferably overnight.
22. After more than four or five hours of refrigeration and solidification, the mousse can be released from the mold. Remove the plastic wrap, place it on a flat plate, heat the mousse ring with a hair dryer or hot towel, and lift the mousse ring upwards to easily release the mold.
23. Whisk the light cream with sugar to 9 distribution, squeeze a simple pattern on top of the mousse, and decorate it with longitudinal greens and edible plants. The mousse cake with jelly and fruit in the middle, the taste is refreshing, the appearance is beautiful, it is really worth trying
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