The English word for mousse is mousse, which is a custard dessert that can be eaten directly or made into a cake sandwich. Cream and coagulants are usually added to create a thick, freeze-like effect. Mousse was transliterated from French.
Mousse, like pudding, belongs to a type of dessert. Its nature is softer than pudding and melts immediately in the mouth. The most important thing to make mousse is jelly raw materials such as gelatine tablets, fish gelatin powder, jelly powder, etc. Now there are also special mousse powder. In addition, the biggest feature of production is that the egg whites, egg yolks, and whipped cream in the recipe must be beaten separately with sugar, and then mixed together and evenly mixed, so the texture is relatively soft, a bit like whipped cream. The raw material used in mousse is animal glue, which needs to be refrigerated at low temperatures in summer and can be stored for 3-5 days without refrigeration in winter.
Yogurt mousse cake
By JeffBorer
Recipe Recommendations
- Eight-inch Qifeng Cake one
- mango two
- yogurt 300 grams
- the gelatine powder 15 grams
- light cream 150 ml
- lemon juice 1 teaspoon
- sugar 40 grams
- milk fragrance
- baking
- a day
- ordinary
Steps for Yogurt mousse cake
1
First wrap the eight-inch mousse ring with two layers of tin foil.
2
Cut the mango into dices.
3
Pour the yogurt into a large clean container.
4
Mix gelatine powder and 40 grams of water and stir well (if it is made in winter, it is better to keep it out of hot water), add lemon juice and sugar and stir well.
5
Place it on low heat and slowly heat until the gelatine powder and sugar are completely melted.
6
Slowly pour the melted fish gelatin powder sugar liquid into the yogurt, stir while stirring, and set aside after stirring.
7
Beat the light cream until six distribution. What is six distribution? It is when the eggbeater is lifted, and the light cream has clear lines that will not disappear but can still flow.
8
Mix the whipped cream and yogurt liquid and stir well, and the mousse filling is ready.
9
Place a cross-cut half-piece of cake into a mousse ring.
10
Spread mango grains.
11
Pour in the mousse and place in the refrigerator for 6 hours.