Coffee mousse
By VicentaLakin
Recipe Recommendations
- Digestive biscuits 60g
- butter 40g
- light cream 280G
- powdered sugar 40g
- Pure coffee powder 20g
- warm water
- gelatin tablets 10g
- water
- strawberry appropriate amount
Steps for Coffee mousse
1
Butter in the water melts (not more than 60 degrees water temperature) adding tattered digestive biscuits to melted butter
2
Get the digestive cookies and butter evenly
3
A tablet of tin under the Moose frame
4
Plate the digestive cookies in the moose frame with a spoon
5
Dropped 280 grams of animal cream in the basin
6
Call it 40 g sugar powder
7
Coffee and water melt
8
Light cream with sugar powder to the point where a clear line is not missing, then melted coffee powder, evenly mixed with an electric omelet
9
Then join the melted glitting
10
I put the mixed moose in the mold. I scraped it with a little spoon and put it in the freezer for four hours
11
The finished product。Coffee mousse Make Tips
One, Moose can blow around the Moose box with a wind blower, and Chemus can heat the knife on fire and cut it. Two, I use 14.5 centimetres x 14.5 centimetres square mousse frame, 3。