Chinese Food
Bicolor Mousse
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This is a mousse cake without an oven. Mousdie is made of Oreo biscuits directly. The white yogurt mousse and brown chocolate mousse are in contrast. Because of the failure of the mobile phone, the photos taken when making this mousse can't be preserved. Only the detailed introduction of each step in the text.
Cooking ingredients
Cooking Steps
Step1:First, make the bottom of mousse, scrape off the middle sandwich of Oreo biscuit, put it into the fresh-keeping bag, mash it into biscuit pieces, and use a rolling pin to press it into powder.
Step2:The butter is heated and melted into a liquid, and mixed with the biscuit foam. The six inch movable bottom cake mold is wrapped with a layer of tin paper at the bottom of the activity. The mixed biscuit foam is spread in the mold and pressed tightly. The mousdie is ready, and put into the refrigerator for refrigeration
Step3:Then start to make yoghurt mousse solution. First, soak a piece of gilding tablet in cold water. Mix 150ml yoghurt with 50ml milk. Add the gilding tablet after being softened. Heat it in water until the gilding tablet melts. Then pour into an empty basin to cool.
Step4:Add a little sugar to 100 ml whipped cream. Beat with electric beater until it can flow in the basin. It can't be too thin. Don't make it as hard as a cream cake.
Step5:Cooled yogurt paste. Pour in cream paste and mix well. Take out the mold in the refrigerator and pour it into the cake mold. After scraping the surface, put it into the refrigerator for refrigeration again. In order to save time, put it into the freezer to speed up the solidification. Pay attention not to freeze it into ice for too long.
Step6:Start making chocolate mousse during the cold storage period. Mix the dark chocolate with the remaining 100 ml milk, heat in water until the chocolate melts. Add the remaining piece of gelatine and melt. Pour into an empty basin to cool.
Step7:Add a little sugar to the remaining 100ml of light cream. Also use the electric eggbeater to beat. Cool the chocolate mixture. Add the cream paste and mix well.
Step8:Take out the frozen yoghurt mousse from the refrigerator (pay attention to the observation that the yoghurt mousse liquid of inclined mold does not flow), slowly pour in the chocolate mousse liquid, and scrape the surface. Put it in the refrigerator again for more than 4 hours and completely freeze. (this time it is not put in the freezer, remember it is the freezer)
Step9:Finally, about the demoulding of mousse, I have tried two methods: hot towel and hair dryer. I think it is convenient to use the hair dryer. Put the frozen mousse cake on a glass and blow the mold two or three times with the hot air of the hair dryer. Then the demoulding can be easily and smoothly.
Step10:Finally, cut and dish. Enjoy the delicious mousse cake.
Cooking tips:1 - when whipping cream, the amount of added sugar depends on personal taste. If you like sweet, you can add more sugar or not at all. Yogurt itself has sweet taste. 2 - Chocolate Mousse part, and the amount of gilding slice can also be reduced. Half slice is enough, because chocolate itself has the function of solidification. There are skills in making delicious dishes.
