Rose yogurt mango mousse
By KarenRoberts
Ingredients: low-gluten flour
Recipe Recommendations
- sprite 150 grams
- gelatin tablets 15 grams
- egg yolk of 2
- fine sugar 70 grams
- milk 80 grams
- low-gluten flour 35 grams
- protein of 2
- mango puree 200 grams
- light cream 150 grams
- yogurt 50 grams
- roses appropriate amount)
- lemon juice few drops
- vegetable oil 25 grams
- sweetening
- other
- several hours
- simple
Steps for Rose yogurt mango mousse
1
1. Soak roses in clear water a few hours in advance to spread the petals.
2
2. Soak the gelatine tablets in ice water until soft, heat the Sprite slightly, add the soft gelatine tablets and stir until completely melted, and pour into an angel mold.
3
3. Carefully place the soaked roses in Sprite and refrigerate in the refrigerator for about 3 hours.
4
1. Add the egg yolks in fine granulated sugar and beat well. Add vegetable oil and milk respectively and beat well. Add the sifted low-gluten flour, and cut and mix well with a spatula.
5
2. Add a few drops of lemon juice to the egg white solution, beat until rough foam, add fine sugar in three times and beat until wet and frothy (lift the egg beater into a hooked state and will not fall).
6
3. Dig one-third of the egg white paste and put it into the egg yolk paste, cut and mix well, add one-third of the egg white and mix well. Finally, pour directly into the remaining egg white, cut and mix well, and pour into a baking sheet covered with oil paper. Throw it a few times and stir up bubbles. Preheat the oven to 170° for the middle layer and bake for 15 minutes, turn upside down and let cool.
7
7. After cooling, tear off the oil paper and cut out the cake slices according to the diameter of the mold.
8
1. Soak gelidine tablets in ice water until soft.
9
2. Remove the cores and skin the mangoes, add milk and beat them into mud with a cooking machine.
10
3. Add 15 grams of fine sugar to the beaten mango puree and cook until the sugar is melted. Add soft gelatine slices and stir until completely melted.
11
4. Whisk the light cream with 30 grams of sugar until 6.7 minutes (it can flow slowly)
12
5. Cool the mango puree slightly, then add yogurt and rum and mix well. Pour the beaten light cream into the mango puree and mix well to make mousse liquid. Remove the frozen jelly layer and pour mousse liquid.
13
6. Add the cut cake slices, place them in the refrigerator for more than 4 hours, turn upside down and blow with a hair dryer for dozens of seconds to remove the mold.Rose yogurt mango mousse Make Tips
This model has three layers in total, and steps 1-3 are the first layer. Steps 1-7 are the second level. Steps 1-6 are the third level.