Crush the Oreos into powder, microwave the butter to turn it into a liquid, stir evenly with the Oreos, and divide evenly into 16 cups.

In the "Fruit Puree" section of the ingredient list, add the four kinds of fruits to milk in proportion and make a puree. Blueberries, dragon fruit, and mango need to be sieved.

Softened gelatine, 120g milk sugar, softened gelatine, heated over water to become milk gelatine liquid. (Gelatin liquid is about 1***200g)

Divide the milk gelatine liquid into four parts equally, mix them with the four kinds of fruit purees respectively and let them cool at room temperature.

Beat the light cream until it is 60% thick, then divide it into four portions, mix them with the four kinds of fruit purees respectively, and stir into a fruity mousse liquid. Taste the sweetness of the mousse liquid. If it is not sweet, add condensed milk to the mousse liquid to taste.

Pour the mousse liquid into the cup, refrigerate for half an hour, spread a layer of diced strawberries, then fill the mousse liquid, refrigerate for four hours to solidify before decorating.

Edited on 2022-01-17

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How to make a strawberry mousse cup?

Ingredients for the strawberry mousse cup: 6 slices of cake, 150g of whipping cream, 100g of milk, 100g of strawberries, 1 piece of gelatine, auxiliary ingredients, 25g of QQ sugar, 30g of water 1. Soak the gelatine in ice water for 15 minutes. 2. Take out the gelatine, put it into the milk, and melt it over hot water. 3. Beat the light cream until it reaches eight portions. 4. Add the milk with melted gelatin. 5. Remove the leaves from the strawberries and puree them. 6. Mix the strawberry puree, whipped cream and milk evenly. 7. Pour a layer of mousse liquid on the bottom first, then spread a small piece of cake, continue to pour half of the mousse liquid, then spread a piece of cake, and finally put the mousse on top. The liquid is poured out. Place in the refrigerator to refrigerate for more than four hours. 8. Add QQ sugar to water, melt with insulated water, let cool, pour on top of the mousse cup, and continue to refrigerate for half an hour.

9. The top can be garnished with strawberry ingredients. Fresh cream: 269g Gelatin: 21g Kahlua: 30ml (a kind of coffee wine is not the same as Baileys, there is no cream in it) Espresso: 30ml Sugar: 140g Egg yolk: 213g Protein: 71g Method 1. Neutral whipped cream, place in the refrigerator for later use. 2. Soak the gelatin with a tablespoon of water, mix the coffee wine and Espresso, and heat over water until completely melted. 3. Add half of the sugar to the egg yolks and heat to 63 degrees Celsius. Beat thoroughly. 4. Mix one third of 3 25. At the same time, beat the remaining sugar and egg whites together. Here they use the Italian meringue whipping method, I use the French method. 6. First mix one-third of 3 and half of 50% of the whipped egg white and egg yolk mixture 7. After the remaining meringues 5 and 4 are completely mixed, add 6. and 1. and pour into the mold. The portion was so big that I couldn't finish it down, so I filled several cups and ate one cup every day.

7 views 2017-10-25

Can you please introduce the recommended method of making strawberry champagne mousse cup?

Method: Champagne jelly gt; please soak the gelatine in ice water for about 20 minutes in advance. After the raspberries and sugar are dissolved, add the gelatine and immediately turn off the heat and mix well. Mix the champagne and boiling water evenly, add it to the raspberry pellets in step 1, mix, cool down and place in the refrigerator to condense into a jelly. Sponge cake gt; Beat the egg yolks, add sugar and heat over water to about 35 degrees. Remove from heat and beat until light yellow. Add sifted flour and mix well. Beat the egg whites until they are not flowing. Add sugar in batches and beat until smooth and glossy. Add a small amount of egg whites to the egg yolk pot and mix evenly. Add the remaining egg whites to the egg yolk pot and mix. Finally, add the melted butter over water. Once the mixture is complete, pour the batter into the oven. Smooth the pan and bake at 180 degrees for 10 minutes. Strawberry mousse gt; Add half of the strawberry puree to the sugar and cook until dissolved, then add the gelatine and turn off the heat and mix well. Whip the fresh cream until it reaches 6 points, then add a small amount to the puree and mix, then pour it all in and mix well. Combine gt; first scoop the jelly into the bottom of the cup and put in the cleaned and dried halved strawberries, then put in the pre-pressed cake, then stick the strawberry slices to the rim of the cup and fill in the strawberry mousse. Refrigerate for 1 hour to allow the mousse to solidify. Finally, fill in the whipped cream and smooth the mouth of the cup. Sprinkle with powdered sugar and decorate with strawberries.

6 views 2021-10-09

How to make mango mousse cup?

Ingredients for the mango mousse cup: 100 grams of whipped cream, 100 grams of mango, 100 grams of milk, 100 ml of sugar, 10 grams of gelatine flakes, 5-10 grams will do, and use mango and strawberries as the base. Method 1. Cut the mango into cubes. The method of dicing mangoes is taught in many places. Let me repeat it again: parallel to the core, cut a large piece lengthwise, then use a knife to score a grid on the flesh, do not cut off the peel, and then push from the peel toward the flesh. Pieces of pulp will pop out, just cut them off. 2. Take 100g mango and mix it with 100ml milk. 3. Soak the gelatine slices in cold water, remove from softening, drain and place in a small bowl. Place the bowl in hot water to melt the gelatine slices. You can use 5 to 10 grams of gelatine tablets. I used almost 7 grams. 4. Pour the melted gelatine into the mango milk and stir evenly. If you find it troublesome to heat gelatine slices over water, you can also use a microwave to slightly heat the mango milk, then throw in the soaked gelatine slices and stir until melted, the same thing. 5. 100 grams of whipping cream, 10 grams of sugar, Use an electric beater to beat until 70% to 80% fluffy. 6. Mix the mango milk and whipped cream in step 4 and stir evenly. 7. Arrange the unused mango slices at the bottom of the container. You can also add some other fruits such as strawberries. For transparent containers, for the sake of aesthetics, you can try to stick the fruit around the wall of the cup so that the fruit will not be completely submerged after the cream paste is poured in. The fruit can be seen through the glass, which is more beautiful. 8. Pour the mixture from step 6. If there are bubbles on the surface, shake it a few times to pop the bubbles. Place in the refrigerator for at least 4 hours until solidified and ready to eat. Tips 1. The amount of gelatine sheets directly affects whether the mousse can solidify and to what extent it solidifies. If you like a softer texture, add less, such as 5 grams.

If you like a more elastic texture, add 10 grams. I put almost 7 grams. 2. This recipe is a low-sugar version, and many friends think it is not sweet enough. This also depends on the sweetness of the mango used. The mangoes I bought this time were very sweet, and I thought the amount was just right. You can also increase the amount of sugar appropriately.

17 views 2017-09-27

How to make strawberry mousse cup? — To find the answer, come to "Ask"

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Fresh mango mousse How to make cupcakes?

How to make mango mousse cup: Beat 100g of mango pulp and milk together in a blender to make mango milk. Soak the gelatine slices in water in advance, put them into a small bowl, then place the bowl in a pot of hot water and heat until melted. Pour the melted gelatine into the mango milk and mix well. If you find it troublesome to heat the gelatine slices over water, you can also use a microwave to slightly heat the mango milk, then throw the soaked gelatine slices in and stir until melted, and it will work the same. Add light cream and sugar and beat with an electric egg beater until about 80%. Mix the whipped cream and mango milk and mix well. Arbitrarily lay the unused mango slices on the bottom of the container, and you can also add some other fruits such as strawberries. For transparent containers, for the sake of aesthetics, you can try to stick the fruit around the wall of the cup so that the fruit will not be completely submerged after the cream paste is poured in. The fruit can be seen through the glass, which is more beautiful. Pour the evenly stirred whipped cream and mango milk. If there are bubbles on the surface, shake it a few times to pop the bubbles. Place in the refrigerator for at least 4 hours until solidified and ready to eat. Tips 1. The amount of gelatine sheets directly affects whether the mousse can solidify and to what extent it solidifies. If you like a softer texture, add less, such as 5 grams. If you like a more elastic texture, add 10 grams. I put almost 7 grams.

2 likes · 5 views 2017-10-07

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