On a hot summer afternoon, have a cup of frozen lemon tea and a piece of ice point. The heat will disappear, making you very comfortable! Inspire your spirit and add vitality to your work. Hehe, daydreaming! So nervous, how can there be such a beautiful thing!
Making a large fried spoon with freezing points, beautiful things can come. I present to you a "Cherry Sauce Cream Mousse" to relieve your boredom. I made a Qifeng cake in the previous article, so I cut it into one piece to make this freezing point.
Cherry Sauce Cream Mousse
By JeromyHand
Recipe Recommendations
- Hurricane cake one-eighth tablet
- whipped cream 80ml
- the gelatine powder 2 grams
- boiling water 20ml
- bailan melon 6 small pieces
- fine sugar 20 grams
- sweetening
- other
- an hour
- ordinary
Steps for Cherry Sauce Cream Mousse
1
Press one-eighth of the Qifeng cake into the mold.
2
After pressing, place the mold on the cake holder.
3
Dissolve 2 grams of fish gelatin powder with 20ml of boiling water.
4
Spoon two tablespoons and pour into the cherry jam and stir well.
5
Pour the stirred cherry sauce filling into a mold and smooth it out.
6
Place the mold in the refrigerator and chill for 15 minutes.
7
Spoon 20 grams of granulated sugar in the gelatine juice to melt.
8
Spoon two tablespoons of sweetened gelatine juice and one spoonful of rum, pour into the whipped cream and mix well.
9
Remove the mold from the refrigerator and pour the whipped cream into it.
10
Use a hair dryer to shape the shape slightly, and place it in the refrigerator twice for 15 minutes.
11
After refrigerated for 15 minutes, remove the mold and release it with a stripper knife.
12
Then place white melons and a red cherry dipped in fish jelly sugar water on the cream surface of the cake, and you can be placed on a plate for use.Cherry Sauce Cream Mousse Make Tips
1. You can choose mousse rings of any shape to make this dessert. Cut the cake according to your needs: cut it thinner if there is a lot of filling, and thicker if there is less filling.
2. The amount of gelatin powder or gelatin sheets should be appropriate. Too much will result in a poor texture, while too little will make it difficult to set.
3. Ingredients should be prepared in advance. Proceed to the next step as soon as the filling is slightly set. Work quickly and hygienically; it should not be left for too long. Good gelatin powder will set quickly, so there is no need to wait for a long time.