Article Source: Most Baked
Tri-color ball mousse
· Custard flowered mooncake·
Duang ~ Duang ~ Duang ~ Q bullet delicious, the appearance of the three-color ball mousse is coming ~ only one bite can catch the tail of the summer, and then cool a handful ~ mango, melon, and mousse ball, simply can not be more beautiful!
The color of this cake has a special autumn and winter aesthetic, and this year's hit list is booked in advance! What are you waiting for, hurry up and learn it~
●Biscuit base●
Ingredients Fee
Digest biscuits 80g
Butter 40g
●White mousse and tricolor balls.●
Cream cheese 150g
Caster sugar 30g
Gilliptin 3g
Vanilla extract 2g
Light cream 90g
Cantaloupe and mango to taste
●Transparent mousse●
Lemon cider 300g
Caster sugar 20g
Gilliptin 50g
1 / After the butter melts, pour into the crushed digestive biscuit and stir well.
2 / Pour the stirred cookie crumbs into a 6-inch circular mold and refrigerate.
3 / Add caster sugar and vanilla extract to the cream cheese and stir until it is emulsified, then pour in gelatin slices soaked in cold water and continue stirring.
4 / Whisk the light cream to 50%, pour into the cream cheese paste and mix well with a spatula.
5 / Mix the mixed mousse liquid, half pour into the spherical mold to make a three-color ball sandwich, half into the biscuit bottom mold, both put into the refrigerator and freeze for more than 1 hour.
6 / During the frozen molding process, we prepare the fruit, and use the cantaloupe and mango to dig out the ball shape with a ball digger for later.
7 / Pour the caster sugar into the cider and stir well (if not, you can replace it with rio fruity wine).
8 / Pour in cold water soaked in soft gelatin and stir and set aside.
●Combination●
9 / Take out the cake base and the white mousse ball, and put a layer of mango balls, cantaloupe balls, white mousse balls evenly on the cake, and put them irregularly to look better.
10 / Pour the cider mousse liquid to one-third of the mold and freeze in the refrigerator for 20 minutes.
11 / Wait until it has solidified, then place a layer of mousse balls on it, pour in two-thirds of the cider limoncello, and freeze for 20 minutes.
12 / Finally repeat the above action once, and finally this time the apple limoncone can be poured to nine points full. Refrigerate the whole thing and freeze it for more than 20 minutes.
13 / After the whole cake is frozen, remove the mold and cut into pieces.
Tips
1) If it is difficult to remove the mold for a long time, you can wrap the mold side with a hot towel and then take it off
2) Mangoes and cantaloupes can be replaced with other colored fruits, such as watermelon, dragon fruit, blueberries
3) If the cider tastes already sweet, no additional sugar is added
*Note: Some of the pictures come from the Internet, and the right is used for sharing, such as invasion and deletion.
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