Raspberry Moose
By VicentaLakin
moose is a frozen dessert that can eat or make a cake trap directly, usually with a cream and condensant to produce a dense freeze. moose translated it from french. the moose cakes were first found in paris, france, where the first masters introduced the cream with stabilizing effects and improving the structure, tastes and flavors of various appliances, which enriched the exterior, colour, structure, taste, more natural purity, and, once frozen, their consumption became the best in the cake。
Recipe Recommendations
- cream 60g
- white chocolate 125g
- fish film 5g
- protein 10g
- Raspberry fruit minced 40g
- Beat the light cream 50g
- fish gelatin 10g
- glucose 26g
- vanilla sauce 5g
- cake embryo 1 tablet
- sugar 12g
- lemon juice 2g
- milk 150g
- milk fragrance
- baking
- ten minutes
- ordinary
Steps for Raspberry Moose
1
Vanilla sauce opened with cream and then burst into white chocolate
2
Fish film immersed in cool water for five minutes, softened and insulated to melt back up
3
White chocolate sauce and melted fish glue are evenly mixed and then mixed with light cream
4
put it in the mould, lay it down as much as you can, and freeze it to 20m
5
(raspberry mousse) protein and 8g sugar ready for rapid distribution
6
Fish film immersed in cool water for five minutes, softened and insulated to melt back up
7
Raspberry fruit is added to lemon juice and the rest of the sugar, mixed to even
8
Fish film is soft, insulated and melted. Medium
9
The cream, protein, and melted fruit mixed
10
This post is part of our special coverage Global Voices 2011
11
the cake cut a 5 mm slice, covered in moose, and put it in the freezer 4h。Raspberry Moose Make Tips
1. Keep the raspberry precipitine warm, thus avoiding rapid oxidation of the raspberry; 2. Moose cakes can be removed from the mould and returned to the freezer for another five minutes to ensure that the shower is completed before the surface melts; 3. Avoid air injections to avoid bubbles during high-speed mixing showers. 4. Fish film is immersed in cool water for five minutes, softened and insulated to melt back up; milk is boiled with melted fish and glucose, and then blunders into white chocolate at high speed; moose cakes are removed from the moulds, and the white face is spilled outside the moose cakes and then made of their favorite decorations。