Although the weather is hot in summer, it is also a lot of fun. You can make ice cream, cold drinks, and many cold spots at home. You can only enjoy the fun in summer, and winter in the north is too cold, so you can only eat hot food.
In summer, girls can dress up beautifully, and boys can dress more like gentlemen. Not good in winter. Everyone dressed up like a big bear, which could not show his figure or reflect his demeanor. The seasonal changes in the north are so huge!
Today, I would like to introduce to you another summer pastry,"Fruit Barrel Mousse". The ingredients are still the Qifeng cake baked the day before yesterday. Use this cake to make summer cold spots, and you can make endless changes! As long as you want it, you can produce beautiful products you like. They are delicious and delicious, beautiful and fashionable. They are a good choice to eat and send them to your friends!
Fruit barrel mousse
Recipe Recommendations
- Hurricane cake 1 tablet
- strawberry jam 50 grams
- melon 50 grams
- Apple 50 grams
- fine sugar 20 grams
- the gelatine powder 3 grams
- cocoa powder 2 grams
- sweetening
- other
- an hour
- ordinary
Steps for Fruit barrel mousse
1
Cut the fruit into small pieces and set aside.
2
Press the cake slices into the mold.
3
Use a three-inch engraving mold to remove the heart of the cake, and then insert the engraving mold back in place for later use.
4
Melt 3 grams of fish gelatin powder with boiling water.
5
Spoon two tablespoons of gelatine juice into 40 grams of strawberry jam.
6
Stir well with a spoon.
7
Use a spoon to scoop the strawberry jam mixed with the gelatine juice into the outer layer of the mold.
8
Then place the mold together with the support in the refrigerator and refrigerate it for 15 minutes, rotating the three-inch hollow engraving mold once during this period.
9
When refrigerating mousse blanks, you can make fillings. Put the fruit kernels into the remaining fish jelly juice, scoop in 1 tablespoon of fine sugar and mix well. You can cook to make mature fillings, or you can use them slightly scalding.
10
Remove the mold that has been refrigerated for 15 minutes and remove the engraved mold in the center.
11
Fill the fruit filling into the center hole of the blank, and the fruit bucket is ready.
12
Garnish the fruit filling with a red cherry dipped in sugar glue, place the mold in the refrigerator again and refrigerate for 15 minutes, then remove and remove the mold, sprinkle the outer skin with a thin layer of cocoa powder, and serve on a plate.Fruit barrel mousse Make Tips
1. Be precise when pressing the cake base into the mold; it is best not to move it after pressing. The tighter and more sealed it is, the better, otherwise the filling will leak.
2. The mousse filling should be slightly thicker. Fill it generously for a refreshing taste.
3. This pastry is best eaten fresh. Do not store it for more than 36 hours.