Berry chocolate mousse
By VicentaLakin
This mousse, made today, has a double taste, is sweet with berries and a little chocolate. It doesn't bother at all. It's just sweet. The last look was designed by my daughter. I thought it was pretty。
Recipe Recommendations
- eggs of 2
- fine sugar 20 grams
- water 15 grams
- salad oil 15 grams
- low-gluten flour 50 grams
- Homemade vanilla extract 2.5ml
- light cream 400 grams
- blueberry 100 grams
- strawberry 100 grams
- raspberry jam 100 grams
- dark chocolate 80 grams
- gelatin tablets 2 tablets
- sweet and sour
- roast
- several hours
- ordinary
Steps for Berry chocolate mousse
1
First, the bottom of the cake: water mixed with salad oil, and a few low-banded flour mixed up equally。
2
Eggs are mixed with fine sugar, vanilla is added, electrically spanked at high speed in the egg, and the paste does not disappear immediately。
3
Sift in low-banded flour and roll to dry flour。
4
The blend of oil and water in step 1 was poured into the cake paste in two stages and evenly mixed。
5
The cake is made out of oil, the cake is poured down, it shakes a few times, and the bubbles in the face。
6
The oven is preheated, 180 degrees, up and down, mid-level, about 15 minutes. Take it out and tear it down while it's hot。
7
And then there's the mousse pie: the glitting slices go soft in ice water。
8
Boil blueberries, strawberries and raspberry jam with sugar to about 60 degrees. (Touching hot hands)
9
Crush blueberries and strawberries with spoons or other tools。
10
When you touch your hands, you add a bubbling glitting chip。
11
The light cream of 400 grams ebbs from ice water to a visible texture, with small tipping points to pick up an egg-beater。
12
Take 200 grams of cream and add it to the berries and mix it evenly. (Creamed butter, berries no longer warm.)。
13
Chocolate is placed in a small bowl, warmed by water and melted, added to the rest of the distributed cream, and evened with a razor. (Chocolate takes the butterbains out of the ice water, and I don't have them, so chocolate and cream are not evenly mixed。
14
Both mousses will be packed into a bouquet。
15
Squeeze some berries into the mold first。
16
And then some chocolate pie, and finally some berries, covered in chocolate pie。
17
The bottom of the cold cake, carved with a tool of the same size as the mold, covered in mousse。
18
Put it in the freezer for about two hours. Ate the molds in warm water about 50-60 degrees for about 10 seconds, carefully distilled。