Mousse cake is a kind of mousse powder as the main material pastry, flavors are: mango mousse, tiramisu , matcha mousse, passion fruit mousse, mousse cheesecake, blueberry night mousse cake.

The appearance, color, structure, flavor variations are rich, more natural and pure, usually by adding cream and coagulant to create a thick jelly-like effect.

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 to eat the taste of its infinite, to become a cake in the very best. Mousse, like pudding, is a kind of dessert, and its nature is softer than that of pudding, which melts in your mouth.

Making:

Often it is made by adding cream and coagulant to create a thick, frozen effect. It is made from gelatinized cheese and whipped cream, and can be eaten without baking. It is a representative of today's high class cakes. It should be refrigerated in summer, but can be kept for 3-5 days in winter without refrigeration.

The most important thing in making mousse is jelly ingredients such as agar, fish gelatin powder, jelly powder, etc., and there are also specialized mousse powder. In addition to the production of the most important feature is the recipe of the egg white, egg yolks, whipping cream must be whipped separately with sugar, and then mixed into the mix, so the texture is more fluffy, a bit like whipped whipped cream.

The jellied ingredients used in the mousse are animal glue, so it needs to be stored at a low temperature.