Strawberry mousse recipe and ingredients
Materials? : 2 slices of cake embryo Strawberries Several strawberry jam 150g Animal light cream 300g Gittin slices 2 slices (10g)
Sugar 35g Strawberry flavored QQ sugar 1 packet
Strawberry Mousse Directions ?
Cut the 6-inch chiffon cake into two one-centimeter-thick slices, one large and one small
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Other main ingredients weighed and set aside, the sliced giardiniera softened in cold water (do not use warm water, the sliced giardiniera in the heat will melt)
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150g of strawberry jam into the pot. Heat the water over a medium heat and stir in the softened custard slices until the slices are completely melted. (I used 200g of strawberry jam because I don't like the creamy flavor, so if you want to focus on the strawberry flavor, you can do the same)
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Three hundred grams of light cream with 35g of caster sugar and start to whip. (Light cream needs to be refrigerated for at least four hours before it will be easy to whip, this point must be remembered)
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Cream beat to 6-7 points can be, that is, from liquid to cream, but also can be slow flow, if you beat to 9 points is the laminating with, we are now doing the mousse, the big too much on the texture of the change, if you really accidentally overdid it, you will not be able to get a better taste. It's not too hot, just enough to keep your fingers from burning).
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Strawberries cut in pairs, 6-inch molds, about 7, 8 strawberries is enough.
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Put the same size as the mold into the cake slices, and then yard the strawberries as shown in the picture. (I accidentally cut the cake slice too small, in fact, the strawberries should be placed on top of the cake slice in a circle, but that's all.)
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After placing the strawberries in the cake slice, add half of the mousse mixture to the cake slice, and then turn the mold upside down a little bit, to knock out the bubbles in the mold.
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Place another cake slice, then pour the remaining mousse mixture into the mold. Gently invert it again to shake out the air bubbles.
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When finished, smooth the top of the mousse and place in the refrigerator for at least 6 hours, preferably overnight.?
A simple mousse cake is actually done this way, but to sell it a little better, many mousses are topped with mirrored pectin, which makes them look watery and mouth-watering. So I will tell you briefly how to make mirror pectin. If you don't need the mirrored effect, you can skip this step and just check out the release method.
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Mirror making method: pour QQ sugar into a small pot, add the same amount of water, start to heat until the QQ sugar completely melted into liquid, slightly cooled (not too hot, it will be scalded mousse liquid) poured on the refrigerated mousse liquid, put into the refrigerator for an hour after the mirror is complete.
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You can do a little bit of decoration according to your own imagination
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Removing: Blow the hot air of the hair dryer around the mold, and then take a cup and put it underneath the mold, and then gently pull the mold downward, and then the mold can be easily and perfectly removed.
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Finish demolding. The delicious strawberry mousse is done, transfer it to a flat plate or spatula and start enjoying your meal.