Two-color Charlotte
By BrockHand
Ingredients: light cream,chocolate,milk,lemon juice,egg yolk,protein,white sugar,salad oil,white granulated sugar,gelatin tablets
Recipe Recommendations
- protein of 2
- white sugar 30 grams
- egg yolk of 2
- white granulated sugar 40 grams
- salad oil 30 grams
- milk 50 grams
- light cream 120 grams
- gelatin tablets 10 grams
- chocolate 70 grams
- lemon juice few drops
Steps for Two-color Charlotte
1
The cake slices of the cake roll were on the baking plate, but the four sides were too thin and a little burnt, so the roll was in a hurry and cracked for fear of cold. So I didn't have time to make other jams and directly used ready-made blueberry jam, so the middle was a little uneven.2
Lay the cake rolls evenly into the bowl. Soak each 2 (10 grams) gelatine tablets in a cold water bowl. Soak it individually because we want to make a two-flavor mousse filling.3
Whisk the strawberries with a juicer into puree for later use. Add the light cream and white sugar, beat until 60%, and add the strawberry jam.4
Stir evenly, soak the gelatine tablets in cold water to soften, remove after soaking, control the water, place them in a milk bowl, and heat until melted (I just learned that excessive heating will cause the solidification of the gelatine tablets to decrease, so heat it over water). Add to the cream liquid, stir well, and make the strawberry mousse filling.5
Pour the strawberry mousse filling into a bowl with size cake rolls, wrap it with plastic wrap, and place it in the refrigerator for about an hour.6
Soak the gelatine tablets in cold water to soften, remove after soaking, control the water, add to the milk liquid, and heat over water until melted. Melt the chocolate in the water, then pour in the milk liquid and stir well.7
Add the light cream to the white sugar and beat until 60% heat, add the chocolate liquid, stir well, and the chocolate mousse filling is ready.8
Take out the bowl with strawberry mousse filling from the refrigerator. After an hour, the surface should have solidified well. Observe first. Make sure it solidifies before proceeding to the next step. Slowly pour the chocolate filling into a bowl, break a banana and place it in the chocolate solution. A cake base covered with an egg made from an 8-inch cake mold. Seal with plastic wrap and continue to refrigerate in the refrigerator. It is best to refrigerate overnight.9
The next day, take it out and place it upside down on the plate, blow the edges with a hair dryer, and remove the mold. I learned the appearance of Yihai and made a circle of blueberry qq candies on the edge, but it wasn't as beautiful as her raspberries. I bought two packs and came around without any code.