Mousse, like pudding, is a type of dessert that originated in France, and is softer in nature than pudding and melts in the mouth; mousse also refers to a gelatinous substance.

Mousse in English is mousse, is a kind of milk jelly dessert, can be eaten directly or as a cake layer, usually by adding cream and coagulant to make a thick jelly-like effect, it is gelatin coagulation of cheese and whipped cream and become, do not have to bake can be eaten, for the representative of the present-day high-level cake, summer to be low-temperature refrigeration, winter can be preserved for 3 to 5 days without refrigeration.

The most important thing in making mousse is jelly ingredients such as agar, fish gelatin powder, jelly powder, etc., there are also special mousse powder, in addition to the production of the most important feature is the recipe for the egg white, egg yolks, whipping cream must be whipped with sugar alone, and then mixed into the mix, so the texture of the more fluffy, a little bit like whipped whipped cream, the mousse using the jelly ingredients is animal glue, so it needs to be placed in a low-temperature place for storage.

The specific method of mousse:

Put the egg whites, cream, condensed milk in a container with sugar (you can add fruit, hard to cut into a special small cubes, oranges, such as the peel, and then peeled, and then cut, so it is more troublesome) with the whisk and beat, pay attention to can not be used instead of chopsticks, the batter should be more viscous.

Prepare your favorite shape of the container, the container side to brush the salad oil, easy to take out, pour the beaten pulp into the container, put it into the freezer, about 2 hours, take it out, put the mousse buckle out, and then out of the cream, put on the fruit as a decorative, and it's done.