Mold: square 6 inch, 4 inch mousse circle Lychee party punch! Giant giant delicious!
By Still Smart Kitchen Baking
<h2>Royalties</h2>
One slice of the original cake embryo
Mousse layer: cheese sauce 80 g
Milk 100 g
Light cream 150 g
Caster sugar 40 g
Gilliptin 12 g
Strawberry fruit paste 30g
Lychee pulp jelly: lychee diced lychee 20 g
Water 150 g
White cool powder 8 g
Caster sugar 12 g
Lychee crystal jelly layer: lychee fruit 40 g
Water 200 g
White cool powder 12 g
Caster sugar 15 g
Garnish: Whisk the light cream to taste
Lychee pulp to taste
Fruits such as lime to taste
<h2>Practice steps</h2>
1. Wrap the bottom of two square mousse rings with plastic wrap, and spread the cake embryo in the 6-inch mold.
2, lychee pulp jelly: boil water add white cold powder, fine sugar to boil until boiling off the heat, add lychee pulp cubes mix well, pour into a 4-inch square mousse circle refrigerated and solidified.
3: Mousse layer: gelatin slices with cold water to soak soft and set aside, add gelatin to the milk and heat until melted, turn off the heat, add cheese sauce and mix well.
4: Add fine granulated sugar to the light cream and whisk until 50% round, add cheese paste and mix well, add 1/2 mousse paste to strawberry fruit paste to make strawberry mousse paste.
5, pour into the 6-inch mold, freeze and solidify after taking out, put in the lychee pulp jelly, and then pour in the original color mousse paste frozen and solidified.
6, lychee crystal jelly layer: boil water, pour in white cool powder, fine sugar mixed well and then slightly cool, pour white cool powder liquid into the mold, add lychee pulp refrigerated and solidified.
7. Decoration: The surface of the cake is squeezed with light cream, lychee pulp, etc.
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