May wedding, honeymoon went to Thailand, brought back the mocha has not been unopened, coincidentally, friends just returned from Sri Lanka, brought me some black tea, in order to give this ceylon with dessert, for a long time no movement I once again re-embarked on the dessert road
Difficulty: Cut Pier (Beginner)
Duration: more than 1 hour
Digest biscuits 20g
Unsalted butter 10g
Gilliptin tablets 7 g
Light cream 100g
Mocha coffee 12g
8 g of powdered sugar
Water 40g
Mousse circle (small) 2
Tin foil to taste
2 plastic bottom cups
1. The materials are ready and the group photo is taken;
2. Wrap the bottom of the mousse ring in tin foil and put it in a plastic cup for later;
3. Crush the cake, put it in a plastic bag and crush it with a rolling pin to form a fine powder;
4. Melt the butter through the water, pour into the crushed digestion cake, mix well, put a spoon into the small mousse cup to be used, and use the rolling pin to compact with the back of the spoon, refrigerate for 1 hour;
5. Soak the gelatin tablets in cold water, drain the water, separate the water and cool slightly, and rinse the mocha coffee with water, until it is fully melted and gradually cooled;
6. Pour the light cream into the oil-free and waterless cooking bowl, add the powdered sugar, beat it with an egg beater until it is wet and foaming, put a small part into the framed bag for refrigeration, pour the rest into mocha coffee liquid and geledin solution, stir up and down until fused, then divide into a small mousse cup and refrigerate for more than 4 hours;
7. Take out the mousse cup, remove the plastic bottom cup and tin foil, put it into a small dish, blow the hot mold wall with a hair dryer to make it loose, mount the refrigerated light cream according to your preference, and garnish the mint leaves.