The English word for mousse is mousse, which is a kind of custard-type dessert that can be eaten directly or used as a cake layer, usually with cream and coagulant added to create a thick jelly-like effect. Mousse is phonetically translated from French. Mousse cake first appeared in the gourmet capital of Paris, France, the original masters in the cream added to play a stabilizing role and improve the structure, texture and flavor of a variety of excipients, frozen after eating the taste of its infinite, to become a cake in the very best. Mousse and pudding belong to the same kind of dessert, its nature is softer than pudding, melt in the mouth.
A kind of custard-style dessert, can be eaten directly or as a cake layer. The mousse has a tender texture and rich layers of cake, making it a very popular dessert.
All ingredients:
Digestive cookies 60g Butter 30g
Light cream 120g Caster sugar 20g
Yoghurt 100g Gilet flakes 10g
Lemon juice
Steps:
First, 60g of digestive cookies will be crushed
Add 30g of melted butter to the crumbles and mix it well
Then, add 30g of melted butter into the crumbles. Add 30g of melted butter to the biscuit crumbs and mix well
Fill the cookie crumbs into the bottom of the mold and press them down with an object
Fill the cookie crumbs, press them down, and then put them in the fridge to set aside
Whip 120g of light cream with 20g of caster sugar
Beat the light cream until it appears to be streaked
Add 100g of yogurt and continue mixing
10g of girola Melt the butters in cold water and then melt them under hot water
Pour the melted custard into the milk mixture
Mix the milk mixture with the custard mixture
Add lemon juice while mixing
Pour the mixture into the molds that you have filled with cookie crumbs and set aside for refrigeration
Then shake the molds to get out any air bubbles, and put them in the refrigerator for 4 hours. Refrigerate for 4 hours or more to solidify
The solidified yogurt mousse can be removed by rubbing the outside of the mold with a hot towel or blowing on the outside of the mold with the heat of a hair dryer
I inverted the yogurt mousse onto a pizza spatula for a complete release, then reversed the spatula to flip the cake over for the final release.
Add your favorite fruit as decoration, I added cherries
Arrange mint leaves as decoration
Finally sprinkle powdered sugar for decoration
The value of a bite of yogurt mousse is completed
A small cake topped with a big cherry, super cute
The texture of the mousse texture is smooth, and the spoonful melts under the temperature of the mouth. The temperature of a spoonful of mousse instantly melted, full of thick milky flavor, yogurt slightly sour taste more than a few mouthfuls will not be greasy, wall breaks recommend that you try Oh!