Raw materials: 100 grams of light cream, 400 grams of strawberries, a slice of cake blank (1 cm thick, about the size of the bowl ready to do the mold), 15 grams of gelatin, sugar in moderation. In the plastic wrap on a layer of strawberries cut in half, the rest of the strawberries chopped and spare;
2, pour the light cream into a large bowl (preferably stainless steel or enamel or other unbreakable bowls), add the right amount of sugar, with a whisk, slightly stirred until the light cream is porridge-like; add the crushed strawberries, and continue to stir to the extent that after lifting the whisk, the light cream can slowly fall;
3, the gelatine in the 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 stirred into the prepared large bowl, the cake blank covered in mousse filling, with a hand on the surface of the light pressure, so that the mousse filling and the cake blanks fit;
5, put into the refrigerator to chill for more than 2 hours, take out the bowl inverted, so that the cake out, and peel the surface of the plastic wrap, and the cake blank. and tear off the surface of the plastic wrap can be.
Review: Fresh strawberries with creamy filling, the taste is naturally unusual, and homemade mousse cake less sugar and low-fat, even to lose weight girls can be assured of boldly eat it.
2. How to make yogurt mousse cake
Methods:
1. Put all ingredients (except whipping cream and yogurt) into a blender jar and blend with a blender until smooth (about 3 minutes).
2. Then add 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 to a gelatinous consistency) for about 2 hours.
●Note:
●The product is a mousse, which can be used with fresh cream, milk
or yoghurt, and has good "cutability". The recommended full-color flavors for blending are: strawberry, sweet orange, lemon, and other fruits.
●The finished product is recommended to be stored at 2-4℃.
3. Classic Mousse Cake
Ingredients:
72g of water (for soaking gelatin), 9 slices of white gelatin, 50g of fine sugar, 80g of water, 80g of egg yolks, 100g of whole eggs, 20g of Cointreau, 250g of bittersweet chocolate, 500g of phylloxera whipped cream, 250g of animal whipped cream, 1500g of ganache, bittersweet chocolate, 750g of full fat evaporated milk (for baking), 50g of white oil, 150g of crystal pectin, 20g of Cointreau.
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, boil to about 115 ℃.
3. Add whipped egg yolk and whole egg portion.
4. Add the brewed gelatin and mix well to strain.
5. Add the melted chocolate.
6, finally add the whipped cream, Cointreau can be molded.
7. After freezing, take off the mold and drizzle with ganache, decorate with herbal tea.
Second, Ganache part
1, chocolate melting water, continue to add three flowers of evaporated milk, white oil and mix well.
2, then add crystal pectin, Cointreau mix well.
4. Chocolate mousse practice
Cake surround and cake slices materials: egg yolks 4, granulated sugar 45g, egg white 4, granulated sugar 45g, 120g of low gluten flour, powdered sugar in moderation (sifted around the edges).
Chocolate mousse material: milk 20g, whipping cream 20g, cocoa powder 5g, chocolate 45g, butter 30g, whipping cream 60g, granulated sugar 10g.
Raspberry mousse material: frozen raspberries 75g, granulated sugar 20g, 1 slice of giardiniera, 75g of animal whipping cream, 15g of granulated sugar.
Decorations: Fresh figs. Fresh raspberries, ties, plugs.
Practice
1) Cake border and cake slices: Separate egg yolks and egg whites, beat egg yolks with 45g of granulated sugar until swollen, sticky and light yellow, set aside.
2)Add 45g granulated sugar to egg white in 3 times and beat until you can pull up the tip of the right angle.
3)Pour the egg yolk paste into the beaten egg white paste, use a rubber spatula to mix well; then sift in the low gluten flour while mixing the flour with the egg paste until it is well blended and the dry powder is not visible at all.
4) Using a 1cm diameter round laminating nozzle, put the batter into the laminating tape, and in a baking pan lined with a non-stick cloth, squeeze the cake around the edges vertically in one strip. Sift 2 layers of powdered sugar over the top and bake in a preheated 200 degree oven for about 10-15 minutes.
5) Using the same laminating bag as before, extrude 2 spirals on the baking sheet, at least as large as or larger than the diameter of the mold, at the same time and temperature as above.
6) baked, surrounded by the bottom edge of the cut flush, 1 is not enough to surround the inside of the mold, you have to prepare 2.
7) making chocolate mousse: milk, whipped cream in a pot with cooking (note: do not do it wrong.)
8)When it comes to a boil, take it off the heat and add cocoa powder and stir well, then put it on the fire to boil again.
9)Pour the boiling cocoa milk solution, into the chopped chocolate.
10)Using the heat of the cocoa milk solution, melt the chocolate and mix well.
11)Add the thoroughly softened creamy butter and mix well.
12)Beat 20g of granulated sugar in the whipping cream until 7 minutes.
13)Next, add the whipping cream to step 11.
14)Stir thoroughly so that the chocolate mousse is ready.
15)Make the raspberry mousse: thaw the frozen raspberries, thaw the raspberries and its thawed and melted soup, mash them together and add 30g of granulated sugar and mix well.
16)Take a small portion of the raspberry pulp and heat it up, mixing it well with the softened custard.
17)Then mix a small portion of the raspberry pulp with most of the raspberry pulp.
18)Beat the whipped cream 20g granulated sugar until 7 minutes.
19)Mix the whipped cream with the raspberry pulp well, so the raspberry mousse is ready.
20)Wrap the bottom of the mousse ring with tinfoil, put the prepared mousse rim around the inner wall of the mold, and then lay a slice of cake cut to the right size on the bottom.
21) Pour in about 1 ? of the chocolate mousse.
22)Lay another cake slice.
23)Pour in the raspberry mousse about 9 points full.
24)Refrigerate for 3-5 hours until set, then decorate; cut and serve.
5. How to make vanilla strawberry mousse
Ingredients: 2 slices of 6-inch vanilla sponge cake (refer to Green Tea Sponge Cake below), 200g strawberries, 50g sugar (less if you don't like too much sweetness), 2 slices of giardiniera, 2 tablespoons of water, 250g whipped cream, strawberries as much as you like
Making:
1. Cut the strawberries into pairs and put them into a saucepan. Add 2 tbsp water and cook over low heat until the water comes out, then add the sugar. Keep cooking until the strawberries have become completely soft, like strawberry jam.
2. Stir the giardiniera into the cooked strawberry sauce until the giardiniera is completely dissolved, then set aside to cool.
3. Put a slice of sponge cake into the bottom of the mousse ring, and cut some strawberries into thin slices and stick them inside the mold. Arrange some sliced strawberries on top of the sponge cake.
4. Whip 250 grams of whipping cream (only to wet peaks), add the cooled strawberry sauce and mix well. Pour half into the mousse ring, top with a cake slice, then pour in the rest of the cream and smooth the top. Chill in the refrigerator overnight until set.
5. Remove from the mold and simply decorate as you like.