Lime Mint Mousse Cake

Ingredients: corn oil, milk

Practice

1, corn oil heated to about 70 degrees, add the cocoa powder order to stir well, and then poured into the 65g of milk

stirring until emulsified

2, sifted into the low gluten flour z-word mixing, and then add the yolks stirred well

3, Frozen egg whites add the right amount of lemon juice, add 50g sugar substitute whipped in three parts

has a curved hook, take one-third of the meringue and egg yolk paste mix well,

and then all poured into the remaining meringue and mix well

4, pour into the preheated oven, 150 degrees bake 30 minutes, remove from the oven to cool

After the cake, with a 6-inch mold cut a piece of cake embryo spread on the Bottom / 5, 8g of gillette soaked in cold water to soften, put 50g of milk in the microwave for a few seconds, stirring until melted, pour into the yogurt and mix well

6, 110g of light cream add 10g of sugar substitute whipped to a thick yogurt-like, poured into the cow

milk gillette liquid liquid mix

7, half of the mousse liquid add peppermint syrup and mix with the blue vegan, continue to Add

Toss in the crushed Oreos, pour into the molds and freeze for 20 minutes

8. Add the remaining mousse mixture with the lime juice and some lime zest shavings and stir

Pour into the molds and refrigerate for more than 4 hours