Mousse Banana Boat Ice Cream
By FerneCarter
Today, I will make another delicious food to stay up late to watch the World Cup, called "Mousse Banana Boat Ice Cream". Only when you see and eat well can you really enjoy it! Only once every four years, friends, enjoy it, haha!
Recipe Recommendations
- salad oil 20ml
- yogurt 30ml
- salt 0.5 grams
- powdered sugar 30 grams
- low-gluten flour 20 grams
- corn starch 15 grams
- baking powder 1 grams
- egg yolk 40 grams
- vanilla extract 1 grams
- protein 70 grams
- white vinegar 1ml
- banana 2 pieces
- mango one
- litchi 5 pieces
- cherry 10 pieces
- raisins 2 pieces
- the gelatine powder 3 grams
- sugar 25 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Mousse Banana Boat Ice Cream
1
20ml salad oil, 30ml yogurt, 0.5 g salt, 10 g powdered sugar, 10ml rum; 20 g low-gluten flour, 15 g corn starch, 1 g baking powder; 40 g egg yolk, 1 g vanilla extract; 70 g protein, 30 g powdered sugar, and 1ml white vinegar.
2
2 bananas, 1 mango, 5 lychees, 10 cherries, 2 raisins, 3 grams of fish gelatin powder, 25 grams of granulated sugar.
3
Use an egg separator to separate the egg white and egg yolk and place them in two steel basins.
4
Put 10 grams of powdered sugar into the egg white, and beat the egg white with an egg beater.
5
Beat the egg whites until they are close to hard foaming.
6
Then add yogurt, salad oil, powdered sugar, vanilla extract, rum, salt, baking powder, etc. into the egg yolk and stir well.
7
Sift in the beaten egg yolk liquid with a flour sieve and mix well, then divide it into the egg yolk paste twice and stir in the egg white.
8
Use an oil brush to apply a layer of vegetable oil to the baking sheet.
9
Pour the mixed cake paste into the baking sheet.
10
Then place the baking sheet into the baking sheet.
11
Pour a small amount of water into the baking sheet, then place the baking sheet in the preheated oven.
12
Bake with upper and lower heat at 160 degrees for 30 minutes.
13
To make fillings during baking, first peel and core the mangoes.
14
Put the pulp into the cooking machine.
15
Beat the mango meat with a high-speed processor.
16
Beat until it is delicate and free of particles, pour into the milk pot, add 3 grams of fish gelatin powder to the mango paste, boil over the heat, and stir well.
17
Pour the cooked mango paste onto the cake in the baking sheet.
18
After cooling, refrigerate for half an hour and then reverse the mold.
19
On the refrigerated mousse cake blank, place the fruit dipped in fish jelly, and place two balls of ice cream on top of the fruit.
20
Use a decorative bag to squeeze chocolate sauce to decorate it, then pour a little strawberry jam on the ice cream, and finally use a piece of mango skin to shape a sail and place it on top. The mousse banana boat is finished and ready to serve.Mousse Banana Boat Ice Cream Make Tips
Features of Mousse Banana Boat: diverse varieties, vibrant colors, beautiful shape, cool and refreshing, sweet taste, rich in nutrients.
Friendly Reminder:
1. First bake the cake, unmold it, and let it cool before starting the preparation.
2. You are free to choose the fruit ingredients; just make sure the colors match well.
3. The ice cream used for this dessert can be homemade or store-bought. I used vanilla and chocolate ice creams made previously. The amount of ice cream should depend on the size of the boat; it is recommended not to use too much, with two to three scoops being best.
4. When arranging the fruit, it is best to dip it in some gelatin solution first. This makes it easier to shape, the colors look more vibrant, and prevents the bananas from discoloring because it acts as a barrier against air; otherwise, the bananas will have changed color before you even finish.