Cooking Steps

1. 

   Step1:Here comes my family's blessing. I can't help but call Anjia light cream. It's creamy, fragrant, silky and smoot

2. 

   Step2:ANGA cream 260

3. 

   Step3:Spar

4. 

   Step4:Strawberry antler mixed with suga

5. 

   Step5:The protein used here is the protein of sterile egg. As the egg in this formula does not need to be heated and sterilized, please make it with sterile egg.

6. 

   Step6:Boil the mashed sugar water to 110 degrees. Start to beat the protei

7. 

   Step7:Add the cooked mashed fruit to the beaten egg white. Quickly mix well and set asid

8. 

   Step8:Add 260g strawberry fruit antler to whipped cream and mix wel

9. 

   Step9:Add strawberry protein into the whipped strawberry cream. Stir evenl

10. 

    Step10:Add your favorite fruit and mix wel

11. 

    Step11:Put in mould and freeze overnigh

12. 

    Step12:Hot air demoulding with blower for freezing overnigh

13. 

    Step13:Prepare fruit and mint leave

14. 

    Step14:Heat with a spatula (e.g. soak in hot water). Rub the middle surface of mousse for decorative fruit

15. 

    Step15:Decorate the fruit and freeze for another 30 minutes. Fix the fruit on the mousse

16. 

    Step16:Decorate mint leaves to finis