<h1 style="text-align: center;" > strawberry mousse</h1>
Say it may not believe it, the hottest baking gang recently turned out to be ice cream, probably related to the recent heat out of the summer feeling, so Ah Tao pondered combining the strawberry season and sending a mousse square. But when I sorted out all the squares and came to release, the weather turned cold again. However, the cold wave will always pass, and everyone can collect it first.
<h1 style="text-align: center;" > material</h1>
Mold: 4 inch mousse ring
Cookie base:
Digestion biscuits 40g / butter 20g
Mousse:
Cream cheese 100g / light cream 60g / milk 40g
Powdered sugar 25g / Gelatin tablets 5g / Strawberries 5 pcs
Jelly layer:
Coconut water 100g / gelatin tablets 4g
<h1 style="text-align: center;" > approach</h1>
▼ Step 1
First soak 5 g gelatin tablets in cold water for 10 minutes. Be careful not to use warm water and not for too long, otherwise the gelatin tablets will be dissolved.
▼ Step 2
Then crush 40g of digestive biscuits, add 20g of melted butter and mix well.
▼ Step 3
The bottom of the 4-inch mousse ring is lined with tin foil, the biscuit is crushed into the mousse circle, flattened with a scraper, and refrigerated for use. If you don't have a mousse ring, you can use a living bottom round mold instead, if you don't have a 4-inch living bottom round mold, multiply the whole recipe by 2, and use a 6-inch living bottom round mold.
▼ Step 4
100g of cream cheese softened in advance, add 25g of powdered sugar and stir until smooth and set aside.
▼ Step 5
60 g of light cream with 40 g of pure milk and microwave to warm. The so-called warmth is 40-50 degrees. There is no microwave, so you can heat it on the stove in a milk pan.
▼ Step 6
Remove the soft gelatin slices prepared at the beginning and stir in the milk to dissolve.
▼ Step 7
Pour the gelatin solution into the cheese paste in three divided doses and stir well. If your mousse paste still has particles, you can sift it once.
▼ Step 8
Remove the mousse ring from the freezer, by which time the biscuit base must have hardened, slice the strawberries and attach them around the mousse circle. Note that the strawberries should be cut thinner, and if they are thick, they will not stick. Then pour the mousse paste in, about 1.5 cm from the top. Then refrigerate for 4 hours.
▼ Step 9
Remove the refrigerated solidified mousse, place the diced strawberries on top, and be careful not to exceed 1 cm in size, otherwise it will be higher than the mousse ring.
▼ Step 10
Finally, make a transparent jelly layer, here remember to soak the soft 4g gelatin tablets in advance. Heat 100 g of coconut water to warm. Because coconut water has a taste but is transparent, the jelly layer can be made to balance the flavor and shape.
▼ Step 11
Add 4 g of soaked soft gelatin flakes and stir to dissolve.
▼ Step 12
Let the coconut water cool slightly to room temperature, pour into the top of the mousse, cover with strawberry kernels and refrigerate for 4 hours.
▼ Step 13
Remove the completely solidified mousse, heat the surroundings with a musket, wrap it in a hot towel for 30 seconds without a musket, wrap it for another 15 seconds if it can't be demoulded, and so on.
▼Finished product
Strawberry mousse full of spring weather and explosive appearance is ready!
<h1>Tips</h1>
1. What if there is no gelatin tablet, only gelatin powder?
An equal amount of gelatin powder, 3 times warm water to open into a solution, add to the material that needs to be solidified.
2. Without gelatin, can it be done with agar or white cool powder?
No, all the materials are universal, do you think baking can be so unserious?
3. What if there is no mousse circle, what if there is no musket?
Flip back to the steps above, I've said everything I should have said!
4. How long can it be stored?
Keep sealed and refrigerated for one day.