Moose the Bear
By VicentaLakin
moose's english is mousse. it's a frozen dessert that can eat or make cakes. usually, creams and condensants are added to create a dense freeze. moose translated it from french. moose, like pudding, is one of the desserts whose nature is softer than pudding, and whose entrance is ready. this moose cake, with a light bear's mold, it's so sweet, it's so safe to hold a bear
Recipe Recommendations
- chocolate sauce 100g
- light cream 100g
- milk 20g
- fish film 3 tablets
- Sponge cake slices 1 tablet
- sugar 10g
- cold water 20g
- sweetening
- roast
- several hours
- simple
Steps for Moose the Bear
1
chocolate sauce mixed with 100 g milk
2
Fish film clipping, soft spare in cold water
3
light cream and 15 g sugar
4
fudge fish film mixed with 20g milk, insulated to melt into fish film liquid
5
3 g of fish glue, 10 g of light cream, 5 g of chocolate milk, to even the above objects
6
A mixed little Moose in a bouquet, cut his mouth, carefully fill his stomach and mouth, put it in the fridge, freeze it for 15 minutes
7
Put the rest of the fish glue into chocolate milk, evenly mixed
8
A mixture of liquids pouring into light cream
9
It will then be prepared with a sponge cake sliced into a circle or elliptical or small piece smaller than a mold
10
Moose put a layer in the mold and covered the whole face of the light bear
11
And then I'll lay the sliced cake above Moose
12
Then repeat the five, and end up piling up the rest of Moose
13
I'll put it in the freezer for the night
14
We'll put the frozen moose back on the moose, take the mold off, wrap the whole moose with a hot towel, melt the mimoth surface, and then take it off
15
finally melted a tiny piece of chocolate about 10 g and put it in a bouquet to paint the bear's eyes and noseMoose the Bear Make Tips
Important Notes:
1. Since this recipe uses a silicone mold, unmolding the mousse is difficult; therefore, do not attempt to reduce the amount of gelatin sheets. The more gelatin sheets used, the easier it will be to unmold, and the amount in this recipe is perfect.
2. To start, prepare a small amount of dark pink mousse mixture; do not mix all the ingredients together to make the mousse mixture immediately. Because the belly and mouth need to be chilled first, during this chilling process, most of the other mousse mixture may set due to the gelatin.
3. This recipe uses sponge cake, which can be cut into pieces, or into circles or ovals smaller than the size of the mold. Do not use chiffon cake. For the nose and bear belly that are chilled first, once they are set, you can slightly loosen the edges to facilitate the overall unmolding later.