Chinese Food
Cherry Blossom Mousse
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It's cool to have a date with mousse in summer. I like the pink color after the fusion of dragon fruit and milk. It's like a girl's light shyness. It's simple with a few Cherry Blossom milk fragrance, rich, simple and fresh
Cooking ingredients
Cooking Steps
Step1:All the ingredients are ready.
Step2:Add 200 grams of boiled water into the German milk powder to get a cup of milk with strong fragrance. The best water temperature is about 50 ℃.
Step3:Then add six grams of gelatine tablets with soft bubbles. Mix well. Divide them into two parts on average, because we need to make two colors, one is pink and the other is white.
Step4:The dragon fruit is juiced. Then it is sifted.
Step5:One part of milk and pitaya mix wel
Step6:Make 80% cream and sugar into two parts. Mix one part with the rest of milk. Make white mousse.
Step7:Mix one portion with the Pitaya juice evenly. Pour into the cup (or your favorite mold. This square is exactly a six inch amount). Refrigerate until it solidifies. Then pour the white mousse into the cup and refrigerate it agai
Step8:Then add the gilding tablet into sprite to separate the water and boil. When the temperature drops to normal temperature, pour it into the solidified mousse.
Step9:Refrigerate for an hour or so, when it's a little bit frozen, put in the salted cherry blossoms that have been soaked in water. Don't wait until it's completely frozen. Then the cherry blossom won't show the shape you want. Refrigerate again until it solidifies.
Step10:Enjoy it.
Step11:Made four.
Step12:Finished drawings.
Step13:Finished product drawin
Cooking tips:Deyun milk powder is fine in quality. It can even be brewed in cold water. It tastes mellow. Whether it's brewed directly or made into some desserts, mousse is very good in taste. There are skills in making delicious dishes.
