Chinese Food
Cherry Blossom Yoghurt Mousse
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How can cherry blossom season outing be less than cherry blossom Mousse with high beauty and small freshness? This time, a little lemon juice is added to mousse liquid. The taste is better and fresh. It's the taste of spring. Outing can be done in small jar or fresh box. It is convenient to carry the following ingredients to make a 6-inch mousse cake. -
Cooking ingredients
Cooking Steps
Step1:Put the biscuits in the fresh-keeping bag. Crush them with a rolling pin (try to crush them as much as possible).
Step2:Add the butter in water. Mix well.
Step3:Put the biscuits into the mousse ring. Press tightly. Refrigerate for a few minutes.
Step4:Cut the gilding into small pieces. Soak it in water and heat until it melts. Pour in yogurt and lemon juice. Continue to heat until no gilding granules are left (the heating temperature of gilding shall not exceed 80 degrees, or it will not solidify).
Step5:Beat the cream with sugar until it reaches 6 or 7 (the lines just appear. The hook can be pulled out).
Step6:Pour the yoghurt paste into the cream. Stir until smooth.
Step7:Pour the mousse liquid into the mousse ring. Refrigerate for about 3 hours (overnight).
Step8:100120g sprite is poured into the container to eliminate bubbles (it's faster to put in a chopstick and stir it later).
Step9:Soak the salted cherry blossom in hot water for about 5 minutes.
Step10:Then bubble it again. Use it as a spare.
Step11:Soak the gelatine in cold water. Take out and squeeze out the excess water. Put it in sprite and heat it up until the gelatine melts. Take out and cool to the body temperature.
Step12:The cherry blossoms are on mousse.
Step13:Slowly pour sprite into the edge of mousse circle. Gently open the cherry blossom with toothpick. Adjust the position of cherry blossom. Refrigerate for 12 hours.
Step14:Cover the mousse circle with a hot towel or blow the mousse circle with a blow. Enjoy.
Cooking tips:1. The proportion of mousse yoghurt and light cream can be adjusted flexibly. The total amount should be controlled at 280300g. I made a mini version. The proportion of yoghurt and cream is 2-1 yoghurt, which tastes stronger and delicious; 2. The sugar content given in the formula is normal sugar content. If you eat sweeter, you can increase 5g appropriately; 3. The yoghurt I use contains sugar. If it does not contain sugar, you need to increase the sugar content properly. There are skills in making delicious dishes.
