Rose mousse cake
By VicentaLakin
Roses are made in China and grow in a long history. In plant taxonomics, it is a Rosarogosa, which in daily life is referred to as a series of flowering varieties, also known as the monthly season or the masonry. The roses are edible and have the effect of hepatic decompression, ablution, obscurity and abrasive bleeding. In particular, women tend to eat roses with beauty. I made a rose mousse cake with dry roses and light cream, and I used rose-shaped molds, which are more beautiful and tasted with a strong smell of milk mixed with the smell of roses。
Recipe Recommendations
- light cream 100 grams
- milk 50 grams
- gelatin tablets 1 tablet
- soft white sugar 15 grams
- Red velvet breeze cake one
- roses appropriate amount
- milk fragrance
- other
- several hours
- ordinary
Steps for Rose mousse cake
1
The glitting tablets are pre-inflated with cold water。
2
Take four roses silica molds。
3
The red velvet twilight cake is divided into thin slices and placed on top of it with rose molds, cutting out four slices of the cake in the same shape as the bottom of the mold。
4
Put soft gilding tablets in the milk so that they can heat up and melt, and then put them on the side。
5
100 grams of frozen light cream plus 15 grams of white sugar, with electric omelet to the point where there is a clear pattern。
6
The glitting milk was poured into the light cream and evenly mixed。
7
Add a few dry roses。
8
A few dried roses were also spilled at the bottom of the mold。
9
Put Moose in the mold, don't pour full, leave the cake thickness on it。
10
Put the velvet cakes on top, put them all in the freezer and condensed, and I'll make them for the night。
11
Put on a hot towel and get rid of the mold outside。
12
Completed ChartRose mousse cake Make Tips
One, the cake can be changed to the cake I like, and I just made the velvet cake that feels like a good match for roses. Refrigeration usually takes 3-4 hours, preferably overnight。