Songren Coco Mousse
By VicentaLakin
Recipe Recommendations
- Six-inch cocoa qi feng one
- milk 200g
- the gelatine powder 10g
- animal light cream 200g
- fine sugar 30g
- lemon juice few drops
- pine nuts appropriate amount
- cocoa powder appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for Songren Coco Mousse
1
First make a 6-inch cocoa prestige cake according to the method of making Qi Feng cake
2
Cut the cake into two slices
3
Animal light cream, white sugar and lemon juice, beaten through the ice until it can barely flow
4
Animal light cream, white sugar and lemon juice, beaten through the ice until it can barely flow
5
Soak the gelatine powder in milk
6
Then heat over low heat, drop 2 drops of lemon juice to remove the fishy smell, fully melt the fish gelatin powder, turn off the heat and let cool
7
Mix the beaten cream and milk liquid to form mousse filling
8
Put a piece of cake in the mousse circle first
9
Pour in half of the mousse filling, add another layer of cake slices, add in the remaining mousse filling, and refrigerate until set
10
Sift a layer of cocoa powder on the surface of the refrigerated mousse cake, blow on the mousse ring with a hair dryer to easily remove the mold
11
Finally, spread a layer of pine nuts.
12
Now you can enjoy it beautifully. It's the best thing to eat in summer!