Coconut mousse cake
By VicentaLakin
Fresh coconut mousses, with a sweet, sour face of melancholy mango, each tastes wonderful
Recipe Recommendations
- coconut juice 100g
- milk 40g
- fine sugar 40g
- gelatin tablets 6G
- light cream 120g
- mango juice 140g
- passion fruit juice 50g
- sweet and sour
- baking
- several hours
- ordinary
Steps for Coconut mousse cake
1
Coconut mousse, pre-cooled water bubbles
2
Coconut juice, milk, sugar mix, microwave oven heating to heat
3
(b) Add soft glittin, melt and cool
4
Light cream
5
To be distributed to 78
6
and the cooling of coconut juice
7
分两次加入打发好的Light cream
8
Mixing evenly
9
And palm-juice mousse
10
half of the mousse fluid in the mould, frozen 10-15min to surface condensation
11
A small spoon of pineapple jam
12
cover the remaining muss fluid and put it in the fridge to freeze 4h or spend the night; demould on the shelf
13
Bake the bottom of the cake. I use four rolls of recipes
14
It is also possible to cut out a flower shape or a circle about the size of the base of Moose
15
Mango juice filtration, centricorn filtration out of juice, sugar microwave heating, melted with soft glints, cooling on the wall with ice water
16
Move Moose to the cake slices with almond tablet decoration at the interface
17
The top is decorated with sanctuaries, and this season can also be used to decorate mushrooms。Coconut mousse cake Make Tips
1. Once the muss fluid has fallen, it can be covered with a spoon to prevent the formation of bubbles, which I do not erase, and a bit of bubbles; 2. If demould, it can freeze Muss for two hours, so that the surface is better demouled, there is no damage, the silica moulds can be rolled out and the metal moulds can be burned with hot water。