My Gourmet and Sina blogs received millions at the same time in about the same time. It's really a pleasure. I opened the Gourmet half a year later than Sina's, but the click rate has always been much higher than Sina's. It seems that the popularity here is still a little stronger!
I am very grateful to those gourmets who have always supported me. Your enthusiasm and encouragement are the greatest motivation for me to persevere. I have always been very grateful to the gourmets staff. You are the most enthusiastic and most enthusiastic I have ever seen. A team with vitality and the most serious and responsible work, and gourmets with you will definitely get better and better.
This beautiful coffee mousse is dedicated to every friend of the gourmand. Let us experience the joy of life together while exchanging delicious food!
Coffee mousse
By EstherKihn
Recipe Recommendations
- butter 40 grams
- light cream 250 grams
- powdered sugar 40 grams
- Gillette tablets 2 tablets
- cocoa powder appropriate amount
- sweetening
- other
- several hours
- ordinary
Steps for Coffee mousse
1
Put the salty cookies in a fresh-keeping bag and crush them with a rolling pin.
2
Place butter in a large bowl and microwave for 40 seconds until melted.
3
Pour chopped biscuits into a butter bowl and mix well with a small spoon.
4
Place the mousse ring on the baking sheet, lay plastic wrap in the middle, pour the butter biscuits into the mold, use a spoon to back pressure and press flat, pay attention to the four sides must be pressed tightly, and there must be no gaps at the joints, and then put them together with the baking sheet. Put them in the refrigerator for later use.
5
Soak the Gillette tablets in cold water until fully expanded.
6
Put it in the microwave for high heat for 30 seconds until the Gillette is melted and the liquid becomes transparent. Let cool and set aside.
7
Add the light cream and add powdered sugar and stir until the lines are clear and do not disappear.
8
Take a small amount of whipped cream and place it in a decoration bag. Serve with a round-mouthed flower spout.
9
Add coffee powder to warm water until melted, let cool.
10
Pour the coffee solution into a cream bowl and beat well.
11
Then pour the Gillette Din liquid into the cream bowl and beat well again.
12
Remove the mold from the refrigerator, pour the coffee mousse paste into the mold, flatten it, scrape the surface with a scraper, and place it in the refrigerator for 4 hours.
13
Take out the frozen mousse and remove it from the mold. If the periphery is not neatly removed, use a knife to cut off the corners to make the outer edge even.
14
After grilling the edge of the long-edged knife on the heat for a while, cut the mousse into four equal parts. Dry the butter on the knife for each cut. Roast the edge of the knife again and cut again. After cutting, squeeze the surface with cream, decorate with almond slices, and sprinkle with a little cocoa powder.
15
The finished product is beautiful! Doesn't it feel like a cake shop? It's very comfortable to look at it!