In the "fruit paste" part of the ingredient list, four kinds of fruits are added with milk in proportion to make paste, among which blueberries, pitaya and mangoes should be sieved.
Soft gelatin, 120g milk+sugar+soft gelatin, heated in water to form milk gelatin solution. (The gelatin solution is about 200g in total)
The milk gelatin solution was divided into four parts, mixed with four kinds of mud, and cooled at room temperature.
Beat the whipped cream to six, divide it into four parts, mix it with four kinds of fruit purees, and stir the fruity mousse. Taste the sweetness of mousse. If it is not sweet, you can add condensed milk to the mousse to taste.
Pour mousse into the cup, refrigerate for half an hour, spread a layer of strawberry diced, pour mousse, refrigerate for four hours and decorate.
Edited on 2022-0 1- 17.
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How to make strawberry mousse cup?
Strawberry mousse cup cake slice 6 slices of whipped cream 150g milk 100g strawberry 100g gelatin 1 slice of auxiliary material QQ sugar 25g water 30g 1. Gelatin is soaked in ice water15min. 2. Take out the gelatine and put it in milk, and the heat preservation water will melt. 3. Beat the whipped cream to eight points and then distribute it. 4. Add milk with melted gelatin. 5. Remove the leaves from the strawberries and mash them. 6. Mix strawberry puree with whipped cream and milk. 7. Pour a layer of mousse on the bottom, then spread a small piece of cake, continue to pour half of mousse, then spread a piece of cake, and finally pour the mousse out. Refrigerate in the refrigerator for more than four hours. 8.QQ sugar is added with water, and the heat preservation water is melted and cooled. Pour it on a mousse cup and refrigerate for half an hour. 9. The top can be decorated with strawberry whipped cream: 269g gelatin: 2 1gKahlua:30ml (a coffee wine is different from Bailey liqueur, and there is no cream in it) espresso: 30ml sugar: 140g egg yolk: 2 13g protein: 71g. 3. Add half the sugar to the egg yolk and heat it to 63 degrees Celsius. 4. One third of the three are mixed. 25. Meanwhile, the rest of the sugar is sent with protein. Here they use the method of Italian protein cream, and I use French. 6. First, mix half and half beaten egg yolk mixture with one third of 3. 7. After the remaining egg whites 5 and 4 are completely mixed, add 6. And 1. Pour into the mold. It was heavy, and then I couldn't fall down. I also wrapped some cups and ate one every day.
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Can you recommend strawberry champagne mousse cups?
Please soak gelatin in ice water for about 20 minutes in advance. After the raspberry and sugar are boiled and dissolved, add gelatin and immediately turn off the heat and mix well. Mix the champagne and boiled water evenly, add them into the raspberry granules in step 1, stir them evenly, cool them and put them in a cold storage to condense into a frozen state. Sponge cake > After breaking the egg yolk, add sugar and heat it to about 35 degrees in water. Take it out of the fire and send it to light yellow. Add the sieved flour and mix well. Beat the egg whites until they don't flow, add sugar several times and beat until they are shiny and smooth. Take a small amount of egg white and stir it evenly, then add the remaining egg white to the egg yolk tray and stir it evenly. Finally, add the waterproof melted cream, pour the melted batter into the baking pan and smooth it, 180 degrees baking 10 minutes. Strawberry mousse > Take half a strawberry jam, add sugar, cook until dissolved, then add gelatin, turn off the heat and mix well. After the whipped cream is delivered to 6, take a small amount and add it to the puree, then pour it in and stir well. Combination > Spoon the jelly into the bottom of the cup, put the washed and dried half-cut strawberries into it, then put the pressed cake in advance, then stick the strawberry slices on the edge of the cup, fill in the strawberry Mu Si, refrigerate for 1 hour to allow the Mu Si to solidify, and finally fill in the light cream that has been distributed for 8 times to smooth the mouth of the cup, sprinkle with powdered sugar, and put in the decorative strawberries.
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How to make mango mousse cup?
Mango mousse cup consists of whipped cream 100g mango 100g milk 100ml sugar 10g gelatin tablets 5- 10g. Use mango and strawberry as the base material. Mango is cut into pieces. The method of slicing mango is taught in many places. Let's repeat: parallel to the stone, cut a large piece vertically, and then draw a grid on the pulp with a knife. Don't cut off the peel and push it from the peel into the pulp. Pieces of meat will be ejected and cut off. 2. Take 100g mango and mix it with 100ml milk. 3. Soak the gelatin tablets in cold water, take them out and drain them in a small bowl. Put the bowl in hot water to melt the gelatin tablets. The dosage of gelatin tablet is 5 g ~ 10 g 0 g. I used almost 7 g.4. Pour the melted gelatin slices into mango milk and stir well. If you find it troublesome to heat the gelatin tablets with water, you can also heat the mango milk slightly in the microwave oven, and then throw the softened gelatin tablets in and stir them until they melt. This is also the case. 5. Cream 100g+ sugar 10 g, beat with electric egg beater until 70% to 80% fat. 6. Mix the mango milk and fresh cream in step 4 and stir well. 7. Slice the unused mango and spread it on the bottom of the container at will. You can also add some other fruits such as strawberries. In a transparent container, for the sake of beauty, you can stick the fruit around the cup wall as much as possible, so that the fruit will not be completely submerged after pouring the cream paste, and you can see the fruit through the glass, which is more beautiful. 8. Pour the mixture from step 6. If there are bubbles on the surface, shake them a few times and they will break. Refrigerate in the refrigerator for at least 4 hours, and serve after solidification. It is suggested that 1, the number of gelatin tablets directly affects whether mousse can be cured and to what extent. If you like soft taste, put less, say 5 grams. If you like the taste of Q-bomb, put10g. I put almost seven grams. This recipe is a low-sugar version, which many friends think is not sweet enough. This also depends on whether the mango used is sweet or not. The mango I bought this time is very sweet. I think this quantity is just right. The amount of sugar can also be increased appropriately.
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How to make fresh mango mousse cup cake?
The method of mango mousse cup: mango pulp 100g and milk are beaten into mango milk with a blender. Soak gelatin tablets in clear water in advance, put them in a small bowl, then put the bowl in a pot of hot water and heat it until it melts. Pour the melted gelatin slices into mango milk and stir well. If you find it troublesome to heat the gelatin tablets with water, you can also heat the mango milk slightly in the microwave oven, and then throw the softened gelatin tablets in and stir them until they melt. This is also the case. Cream with sugar, beat with electric egg beater. About 80% can do it. Mix whipped cream and mango milk and stir well. Cut the mangoes into pieces and spread them on the bottom of the container at will. You can also add some other fruits such as strawberries. In a transparent container, for the sake of beauty, you can stick the fruit around the cup wall as much as possible, so that the fruit will not be completely submerged after pouring the cream paste, and you can see the fruit through the glass, which is more beautiful. Pour in whipped cream and mango milk. If there are bubbles on the surface, shake them a few times and they will break. Refrigerate in the refrigerator for at least 4 hours, and serve after solidification. It is suggested that 1, the number of gelatin tablets directly affects whether mousse can be cured and to what extent. If you like soft taste, put less, say 5 grams. If you like the taste of Q-bomb, put10g. I put almost seven grams.
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