Although it is winter now, the warmth in the room still makes yellow peach mousse a new favorite on the table. In fact, I wanted to make it a long time ago, but I always didn't put it into action because I was lazy. Occasionally, I suddenly remembered it one day and I just didn't have anything on hand, so I tried it once. Unexpectedly, it was very successful and conquered the stomachs of greedy cats, big and small, and the method was super simple. I had to make it every two or three days. Of course, the flavors were changed. There were several varieties, including yellow peaches. There are mangoes and papayas, but the taste is better than mangoes and yellow peaches.
I always have time for everything I do, but I am a hothead, and I have to be crisp and crisp, so I can't remember taking pictures until I finish it. A few nights ago, I happened to make yellow peach mousse, so I begged my child's father to help me take pictures. While I asked him to take pictures, I couldn't help but urge "Hurry up, hurry up", which made him finally angry that he threw the camera to me and ignored it.
Huang Tao Musi
By ShaunPadberg
Recipe Recommendations
- the gelatine powder 6 grams
- cream cheese 100 grams
- animal whipped cream 100 grams
- white granulated sugar 40 grams
- sweetening
- other
- ten minutes
- simple
Steps for Huang Tao Musi
1
Prepare a bottle of canned yellow peaches and 40 grams of white sugar.
2
Take 4-5 slices of yellow peaches and squeeze them into juice with a cooking machine, add 40 grams of white sugar to the squeezed peach juice, and stir well.
3
Bring the peach juice to a boil over low heat, and turn off the heat quickly before it feels like it is about to bubble.
4
6 grams of fish gelatin powder are soaked in cold white rice to soften, and then completely melted away from water.
5
Pour the melted fish gelatin powder into the yellow peach juice and stir well.
6
Cut the cream cheese into small pieces, soften with heat-insulating water, and stir with hand until it is free of particles.
7
Pour 1/3 of the peach juice into the cream cheese and stir well.
8
Pour the mixed cheese peach juice back into the remaining peach juice and stir well.
9
Beat with 100 grams of whipped cream.
10
Add the whipped cream to the peach juice and stir well.
11
Stir well and set aside.
12
Cut a piece of cake and place it in the cake mold to make the bottom.
13
Pour the prepared cream peach juice into the cake mold, hold it up and shake it gently, so that the bubbles disappear. Put it in the freezer for more than 5 hours.
14
Look at the finished product ~~.
15
Cut off a piece and taste it first, whoosh.Huang Tao Musi Make Tips
1. If you want to make mango mousse, choose two large ones to remove the core, add some cold white to boil, and then squeeze the juice. 2. To make mousse, I just baked a Qifeng the first day and cut a piece. I usually don't have any cake. I just use cookies. Put about 60 grams of biscuits into a crisper bag and crush them with a rolling pin, add melted butter (about 25 grams), mix well, pour into a mold and press the porcelain with your hands. The taste is not worse than cake. 3. Don't eat it immediately, it's too cold. Put it in the refrigerator for 1 or 2 hours to relax, then take it out and leave it at room temperature until it's not so cold. You can eat it. The baby loves it very much.