Yesterday was LG's birthday and I made a mousse cake for him. Recently, I have made more cream cakes. My son said he wanted to eat mousse, but my daughter didn't have to say anything. She likes both cream and mousse because she only eats outside.
I just bought a box of blueberries at home and used it. There was half a can of coconut milk in the refrigerator. I didn't want to waste it, so I used it instead of juice, so it didn't have the imagined color. If you want color, you can use red grape juice or plum juice. The taste of this mousse melts immediately in the mouth, and the coconut aroma is very strong and delicious.
Blueberry Coconut Mousse Cake
By HazelRohan
Recipe Recommendations
- Qi Feng cake slices 2 tablets
- blueberry 150 grams
- coconut milk half a cup
- sugar 72 grams
- whipped cream 1 cup
- gelatin powder 1 small package
- protein of 2
- water 27 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Blueberry Coconut Mousse Cake
1
Blueberry and coconut milk whipped cream: Beat the whipped cream with sugar until it does not flow, place in the refrigerator for later use.
2
Use a blender to mash blueberries, and separate from the dregs for later use. (It's amazing. After leaving the blueberry juice for a while, it turns into jelly.)
3
Soak gelatine powder in coconut milk for 10 minutes, then melt in water and let cool.
4
Put the blueberry juice into the cooled coconut milk and mix well.
5
Add the whipped cream and mix well. (Wait until you make the Italian meringue.)
6
Put the egg whites in a clean water-free container, add 20 grams of sugar, and beat on medium speed until a fine foam appears.
7
Use a small saucepan to put 27 grams of water, add 72 grams of sugar, and cook until bubbles appear.
8
Slowly pour the cooked syrup into the egg white in a thread, stirring at high speed.
9
Beat the meringue until you pick up the egg beater and the tail appears upright and shiny.
10
Add the meringue to the cream mixture and mix well.
11
Mixed mousse. (As light and delicate as cake paste.)
12
Place one piece of cake into an 8-inch loose bottom cake mold. (Wrap the cake mold with a layer of tin foil paper to prevent leakage.)
13
Pour in mousse over the cake slices and sprinkle with diced yellow peaches.
14
Place another cake piece and press lightly.
15
Pour in Mu Si and scrape it flat, leaving some space for the jelly. Keep in the refrigerator for more than 3 hours. (It's best to leave it overnight.)
16
Put 85 grams of orange jelly powder into half a cup of water until the jelly powder melts, turn off the heat, then pour in half a cup of cold boiled water and mix well. After cooling, pour on the cake, add some fruits to decorate, and place in the refrigerator. Continue to refrigerate for half an hour.
17
Use a hair dryer to blow around the edge for 60 seconds and you can easily remove the mold.Blueberry Coconut Mousse Cake Make Tips
1. The remaining mousse and jelly can be made into small mousse cups. 2. The original recipe was to put 17.5 grams of gelatine. I had made it before and thought that the mousse I made was a hard Q version, which did not have a taste that melted immediately in the mouth. I didn't like it. After practice and improvement, I only added 7 grams of gelatine powder. The taste was soft, smooth and delicious. But I don't know whether the quality of domestic geldin is the same as that of foreign countries, so this is for reference only.)