Spring has just arrived, has already begun to have the breath of summer, as if not much to enjoy the warm spring sunshine, the hot sun has appeared. At noon, many people could be seen on the streets changing into cool summer clothes. The ice cream shop was lined up with young girls with a sweet tooth. The display case of the dessert shop also began to be filled with a wide range of mousse cakes, bringing a little cool to the beginning of the hot weather.
The season for eating mousse quietly has come. I don’t like ice cream very much, but I really like eating mousse cake. I always feel that ice cream has a hard taste, while mousse is soft and melts immediately in my mouth. And the ingredients are almost always pureed with fresh fruit, plus light cream. Unlike ice cream, you don’t need to add egg yolk.
This mousse, I used Japan’s light snow strawberry, strawberry itself has a strong milk flavor, pink strawberry is very eye-catching, with mango, with a sour and sweet taste, personally think mango is the first choice to make mousse cake, really. Sweet and sour mango and milky strawberry, that is a perfect match! I made it in the morning, took the photo, and just sent it to moments. Within a few minutes, more than one hundred friends gave the thumbs up. I made only a dozen or so cups, which were immediately swept away by customers.
Materials:
Mango: 200g
Light Snow Strawberry: 100g
Light Cream: 450g
Caster sugar: 65g
Gelatine Tablets: 15g
Milk: 300g
Blueberries: In moderation
Red currants: In moderation
Practice:
1. Soak 10g of gelatine in ice to soften.
Put mango and 200 grams of milk into a wall breaker cup and puree mango
3.Pour 200 grams of light cream and 30 grams of caster sugar into a bucket of chef’s machine. Start the chef machine.
4.Turn on 5 and whip the cream.Light cream curved hook small sharp corners can be.
5.Drain the gelatine tablets and melt the heat insulation water.
6.Add to mango puree and mix well
7.Add the mango puree to the light cream.
- Start the chef’s machine and set to 2. Beat the light cream and mango puree until smooth.
Mix well with a spatula and sift.
9.Fill 10 mousse cups with mango mousse, about one-third full, and chill in the fridge for 30 minutes.
10.Puree strawberries and 100 grams of milk in a wall breaker.
11.Add 5 grams of gelatine liquid soaked in soft drain water, heat insulation water melted, mix well.
12.100g light cream and 20g caster sugar to Whip 60%. Add the strawberry puree and sift through again in the chef’s machine.
13.Take out the mousse glass and pour in the strawberry mousse about a third of the way through. Chill for 30 minutes.
14.Remove mousse glass, pour in remaining mango mousse and refrigerate for 30 minutes.
15.Add the remaining 150 grams of light cream to 15 grams of caster sugar, whip until the decorating condition, and put the 8-tooth decorating mouth in the decorating bag.
16.Squeeze the pattern over all the mousse cups.
17.Wash and cut strawberries. Wash and dry blueberries.
18.Arrange the fruit the way you like.
In fact, the material of this mousse is very simple. If you don’t like the trouble of making it or the time is too long, you can make two kinds of mousse at the same time, evenly divide it into two parts, then pour it together, and stir it with chopsticks into a dizzy shape. It is also very beautiful, and the time will be much faster. Try going home. My little lady calls this mousse a soft version of ice cream, silky, melt-in-your-mouth, fruity, one bite and love it!
Post time: Apr-04-2023