Romantic cherry blossom mousse
By VicentaLakin
the salt cherry blossoms keep spring's footsteps. isn't it a pleasure to have a romantic flower season, a bouquet of flowers, a chrysanthemum? this moose cake, with salted cherry blossoms! salt cherry blossoms come from japan and make sweets with them. it's a pleasure. {\i1 \ch30d3f4}i'll try it myself, love it in spring, enjoy the flowers
Recipe Recommendations
- light cream 300g
- fine sugar 60g
- milk 50g
- egg yolk of 2
- fish film 3 tablets
- white rum 1/2 tablespoon
- White transparent fruit cream 80g
- warm water 400g
- the gelatine powder 20g
- Salted cherry blossoms
- sweetening
- roast
- ten minutes
- ordinary
Steps for Romantic cherry blossom mousse
1
When the egg milk cools, the melted fish gel, a half of the white rum is even
2
Light cream and sugar to 70%
3
We're gonna mix the cream and the liquid into moose
4
Spongecake cut into two pieces, one of the size of the mould, and lay it on the bottom
5
It's smaller than the size of the mold
6
Put Moose down like a spongecake mold. Internal
7
And then put a piece of cake on it
8
And then finish the rest of Moose, wipe the surface, freeze and freeze for 20 minutes
9
Next, make the mirror. Fish glue is placed in hot water, insulated to melt completely
10
Add a little bit of transparent ointment to the fish powder liquid, and mix it with one side until the object is completely evenly mixed
11
Take out the old Moose, pour a small fraction of the mirror fluid to the surface of Moose, and put it back in the fridge for 5-10 minutes
12
Finally, take out a slightly frozen mousse, make a nice cherry, put it on the surface of Moose as you want, pour it into the remaining mirror fluids, then fix it, and put it in the freezer for a nightRomantic cherry blossom mousse Make Tips
Notes: 1. Soak the cherry blossoms in cold boiled water 1-2 hours in advance. 2. If you do not have rum at home, you can substitute it with other baking liqueurs, such as brandy, coffee liqueur, etc. 3. The heavy cream does not need to be fully whipped; just whip it to 70% consistency, meaning when streaks appear on the surface of the cream. 4. The sponge cake used in this recipe cannot be substituted with chiffon cake; chiffon cake has a light texture and will float in the mousse, failing to serve as a stabilizer. 5. For the mirror glaze, you can choose any color and flavor you prefer. 6. When unmolding the mousse, you can first wrap a hot towel around the mold to warm it up, or use a hairdryer. Since the surface has a mirror glaze, use a knife to run around the edge first, then push the base up to release it. 7. When cutting the mousse with a knife, soak the knife in hot water first; this will make it easier to cut beautiful, neat slices.