mousse recipes

Strawberry Moose

Strawberry Moose

VicentaLakin

I made my own birthday cake for the last two years, and I had a lot of strawberries from my family, so I made strawberry cheesecake for two years in a row. When the strawberries bloom in the freezer, they turn automatically into strawberry sauce, and when they are broken with a cuisine machine, they eat with the granular feeling of strawberry seeds, and they become cakes full of fruit. canned fruit cake is no match for this. I've got very little sugar on this cake, 30 grams in Moose, 20 grams in the cake embryo, and it tastes so clean。
French chocolate muff

French chocolate muff

VicentaLakin

Last night, I suddenly wanted chocolate muse cake, especially the muse. I thought about the sponge cake that I didn't like and the puff jumped out again. The Shanghai puffs of the 1980s were a good childhood memory. At that time, the whole of China was scarce, and puffs were supposed to be made of artificial cream, and eating two of them would make them greasy, until now when many of the puffs outside were of high quality. But its soft and light shape still gives me a sweet taste. Look at all the materials. The two-humped chocolate mush is born。
Panda Moose

Panda Moose

VicentaLakin

NONOPANDA, A DIRTY PANDA, YOU MUST BE FAMILIAR WITH IT, EVEN IF YOU DON'T KNOW ITS NAME. WHEN THE WEST POINTER MADE NONOPANDA A MOOSE CAKE, I COULDN'T HOLD ON TO MY ECSTASY! HOW CAN YOU EAT SUCH A LOVELY CAKE, BUT HOW CAN YOU EAT IT? THE LITTLE HEADS, THE BLACK AND WHITE, AND THE PINK ONES WITH THEIR CHEEKS AND THEIR LITTLE TONGUES. IT'S A SMALL EAR, AND, UM, IT'S JUST, LIKE, EATING IT -- A FROZEN MOUSSE PANDA, WITH A NICE TOUCH OF THIN SILK, SOFT AND SOFT MOUTHS, LIKE A SOFT, SMOOTH PIANO NIGHT IN ITS HEART, WITH A SWEET SMELL OF SWEETNESS IN ITS LIPS. TODAY, JUST MAKE A PANDA
Moose tea

Moose tea

VicentaLakin

For the first time, Westerners drink tea, a high-end drink that they can only drink as a nobleman because it is bitter and expensive, as if the Chinese were having coffee for the first time. More than 1,300 years ago, tea sprung up in China and passed into Japan. It is often said that the essence of tea is bitterness, and if it is isolated from it, it will not be able to sense the taste of it in the east. In the view of the West Pointer, it is not difficult to combine the bitterness of the East with the sweetness of the West: to mix tea with the macaron, and to blend bitter with sweetness. When the tip of the tongue hovers between bitterness and sweetness, as Wang Fei sings, it's like thickness, bitterness and sweetness, and Moose's lightness and smoothness, permeating coolness, under the wraps of tea, it's stinging, and it's coming in. The bitterness, the taste of the macaron, the sweetness of the heart... the circle of the macaron, the square of the tea mousse, just like the philosophies of the East: the sky. When you've already passed the first stage of baking, try this beautiful "brain of the clouds" to upgrade yourself. Tips: The tea is described as a "black cloud-blowing wind, white-flooded bowl" and the Macalonsu comes with the nickname "creasing breasts of young girls" so we give the sweets the name "breathing breasts" that you like。