How to make mousse cake dogs

100g of light cream, 400g of strawberries, a slice of cake blank (1cm thick, about the size of the bowl you're going to make the mold in), 15g of gelatin, and the right amount of sugar. Method:

1. Prepare a large bowl and line the inside with plastic wrap so that it fits perfectly inside the bowl. In the plastic wrap spread a

strawberry mousse cake (3)

layer cut in half of the strawberries, the rest of the strawberries chopped and spare;

2, pour the light cream into a large bowl (preferably stainless steel or enameled such as unbreakable bowls), add the right amount of sugar, slightly stirring with a whisk until the light cream is porridge-like; add the crushed strawberries, and continue to stir to lift the whisk and then light cream

3, put the gelatin in a small bowl, add 80 ℃ hot water and stir well, to be slightly cooled, pour into the light cream and stir well, that is, for the mousse filling;

4, pour the mousse filling into the prepared bowl, put the cake blanks over the top of the mousse filling, with the hand on the surface of the light pressure, so that the mousse filling and the cake blanks fit;

5, into the refrigerator for more than 2 hours. refrigerator for 2 hours or more, remove the bowl upside down, so that the cake out, and tear off the surface of the plastic wrap can be.

Review: fresh strawberries with creamy filling, the taste is naturally unusual, homemade can be adjusted according to their own preferences mousse cake can also be less sugar and low-fat, even if it is to lose weight girls can also be assured of boldly eat it.

Yogurt Mousse Cake

Method:

Yogurt Mousse Cake

1. Put all ingredients (except whipping cream and sour milk) into a mixing bowl, and blend with a blender until smooth (about 3 minutes).

2. Then add the whipped cream or sour milk and blend on high speed for about 5 minutes.

3. Add the appropriate amount of filling ingredients and then rub with your hands until well blended.

4. Then place them on a cookie or cake.

5. Put them in the refrigerator (2-4°C to cool down to a gelatinous consistency) for about 2 hours.

Note:

1. The product is a mousse, which can be used with fresh cream, milk or yoghurt, and has good "cutability".

2, the mixing of the full-color flavor is recommended to add: strawberry, sweet orange, lemon and other fruits.

3, the finished product is recommended to be stored in 2-4 ℃ environment.

Classic Mousse Cake

Ingredients:

Water (for soaking gelatine) 72g, white gelatine 9 slices, 50g of fine sugar, 80g of water, 80g of egg yolks, 100g of whole eggs, 20g of wine, 250g of bittersweet chocolate, 500g of phylloxera whipped cream, 250g of animal whipped cream, ganache, 1500g of bittersweet chocolate, full-fat evaporated milk (special baking) 750g, white oil, and so on. 750g of full fat evaporated milk (for baking), 50g of white oil, 150g of crystal pectin.

Methods:

I, chocolate mousse part

1, white gelatin sheets and water (soak gelatin with) first mix standby.

2, add the fine sugar to 80g of water and boil it to about 115℃.

Classic Mousse Cake

3, then add the whipped egg yolks and whole egg portion.

4, then add the brewed gelatin mix and strain.

5. Add the melted chocolate.

6, and finally add the whipped cream, wine can be molded.

7, frozen, demolded and topped with ganache, decorated with herbal tea can be.

Second, Ganache part

1, chocolate melting water, continue to add evaporated milk, white oil and mix well.