Cherry strawberry mousse
By VicentaLakin
It's a frozen mousse cake with two layers up and down, a transparent cherries section on the top, and a strawberries lily mousse on the bottom, which is mostly beautiful, but I'm a little anxious to do it, and the transparency part is hot enough to put the cherry blossoms on, and the cherry blossoms are faded. The water was too hot when it disemboweled, and the edges of the cream mousse part melted. A friend who likes this moose cake must be careful with these two things
Recipe Recommendations
- cherry blossoms 7 flowers
- gelatin tablets 2 tablets
- sugar 15g
- strawberry the 4
- mineral water 450g
- light cream 200g
- milk 150g
- strawberry juice 150g
Steps for Cherry strawberry mousse
1
The glitting tablets are soft with ice water. It's gotta be ice water, or the glitches will melt
2
The water is boiled to about 80 degrees, put in the glittin, waiting for the glitting to melt completely, put in the sugar
3
Sakura is washed early
4
Pick out a nice, dry surface water backup
5
Half of the cooked glitting fluid is poured into the base of the mold, and the cherry blossoms are put in before it is warm and uncondensed, and the petals are to be moved in, so that the latter direction is correct. And then let it cool down
6
When the basic condensation is still soft, the strawberries are placed and the remaining glint is slowly poured into the flood. And send it into the freezer to condense it
7
This is the cream strawberry mousse part, 15 grams of sugar in the milk, and then put it in the glitches to melt it completely, and then lay it cold
8
A well-chosen strawberry with a cuisine machine
9
Get the required amount of strawberry juice mixed with milk, evenly mixed
10
Light cream and 15 grams of sugar to six
11
Pour mixed strawberry milk into cream. Medium
12
Flip evenly
13
Take out the frozen transparent mousse and pour the cream strawberries into the mold. Then sent to freezer for 3-4 hours
14
When demodeled, the mould is immersed in hot water for about 10 seconds, and then it can be completely demouled by a shake on or off the plate. But don't be too hot for water. I'm getting a little hot. The edge of cream mousse is melting。
15
If you don't have a mold like me, you can use whatever you want
16
My silica model has a flower shape like a bow, and although this time it's not faded, it affects its appearance
17
It's also made of small molds. My silicone mold is six companies, three bouquets。Cherry strawberry mousse Make Tips
I used an angel cake mold of 7 inches, with a capacity of 1,000 ml, and the amount given in the formula is the quantity of this mold, which, if the mould is of different size, can be reduced by the same proportion of 2. I use 5 grammes of giltine, and some 2.5 grams double, otherwise it would not be solid。