Cherry Mousse
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Cherry Mousse
1
Raw materials are ready for use.
2
Add 20 grams of sugar to egg yolk.
3
Stir well with a manual egg beater, add 40 grams of milk and 40 grams of cooking oil respectively, and stir well.
4
Sift 60 grams of low flour into the egg yolk paste.
5
Stir until a particle-free egg yolk paste.
6
Add a few drops of white vinegar to the egg white and beat on slow speed until it is roughly foamed. Then add 30 grams of sugar in three times, quickly beat until lines appear, and finally appear in a small, straight and pointed state.
7
Add one-third of the egg white to the egg yolk paste.
8
Stir well with a spatula, then add the remaining egg white, gently scrape from the bottom of the container and mix well.
9
Pour the batter into a mold lined with oiled paper.
10
Smooth the egg batter thoroughly.
11
Preheat the oven to 150 degrees C, heat it up and down, and bake for about 20 minutes. Just color it.
12
Immediately after baking, remove the broken cake from the mold, tear open the oil paper at the four corners and place it on a drying rack to cool. After cooling thoroughly, tear off the oil paper.
13
Cut the cake slices into four small round slices (the size should be slightly smaller than the bottom of the mold).
14
Heat the milk over hot water, add the soft gelatine tablets, and stir well. Then set aside to cool down (until it is about 40 degrees, which is warm and not hot).
15
Beat the cream with sugar until 6-7 percent.
16
Add the cool milk gelatine liquid, pour it into the cream and mix quickly to make the mousse filling.
17
After washing the cherries, cut them open with a small spoon to remove the inner stone.
18
Lay a layer of cake slices on the bottom layer, and then border it with half a small cherry (the cut face of the cherry faces inward).
19
Sprinkle some diced cherries on the cake slices.
20
Pour down a quarter of the mousse stuffing. Smooth out.
21
Lay on another layer of cake slices.
22
Repeat in turn, and finally pour in the remaining mousse filling and smooth out.
23
Refrigerate in the refrigerator for more than four hours. Then sprinkle with chopped almonds and garnish with two small cherries.
24
Apply a hot towel to the outside of the mold and remove the mold.