Chinese Food
Chocolate strawberry mousse
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When I buy a bucket of cream at home, I usually try to find a way to use it quickly. Otherwise, the opened cream is not easy to store. It's easy to go bad and can only be thrown away. I opened a bucket of cream a few days ago. I tried to use it quickly these two days. It didn't use much to make ice cream. This is not a good way to use cream again today. Make a mousse. Make a mousse that doesn't need an oven. This mousse needs at least half of it Jin cream. In addition to the high heat. The taste is a bar drop. In fact, this mousse is for entry-level bakers. In addition to using more materials, you only need to follow the operation sequence I wrote. Once you succeed, you can catch up with the family who has a birthday, or you want to show your colleagues and friends. Just follow this formula. You are praised as light as a fiddle. Ha ha ha. It will take about 2 hours for the novice to make it. But it's better to refrigerate it overnight and then use it the next day. This will work better. If you use it on the same day, after the last process is finished, you should at least refrigerate it
Cooking ingredients
Cooking Steps
Step1:First make the bottom of the biscuit. Heat the butter in water to make it melt. Or use the microwave oven to heat the butter for 1 minute to make it mel
Step2:Digestive biscuits in fresh-keeping bag
Step3:Use a rolling pin to tap first and then roll. Roll into biscuits and pour into the bowl
Step4:Then pour the melted liquid butter on the biscuit crumbs. Mix well with a spoon
Step5:Pour it into the 6-inch mousse circle or 6-inch cake mould (I didn't find the 6-inch mould, so I used the 6-inch cake mould. I cut a piece of silicone paper in advance and spread it on the bottom of the mould. It's convenient for demoulding). Use a spoon to smooth the biscuit pieces. Turn the mould with both hands and one hand. Rotate the biscuit pieces with one hand holding the spoon. This step is easy to operate. It's just a few times smooth. Then Cover the top of the mold with plastic wrap. Refrigerate for 30 minutes. Once the butter solidifies, the bottom of the biscuit will form a whole.
Step6:Next we make chocolate mousse. Fish fillet is soft with ice wate
Step7:Beat the cream with electric beater at low speed until it has lines. Then cover it with plastic film and put it in the refrigerator for cold storage
Step8:Chocolate melts in wate
Step9:Milk is heated in a small pot over a low heat. If the periphery of the pot is slightly bubbling, it can leave the fire
Step10:Then pour the milk into the melted chocolate and stir wel
Step11:Take out the soft fish glue while it's hot. Put it into the water and mix it evenly
Step12:Add 1 / 3 whipped cream to cool. Stir well, then pour the chocolate liquid into the remaining cream. Continue to stir well
Step13:Then pour the chocolate mousse paste on the bottom of the biscuit. Do not pour it on the edge of the mold. Then cover it with plastic wrap and refrigerate it.
Step14:It's time to make strawberry mousse layer. It's the same as chocolate mousse layer. First, whisk the cream to the texture and put it in the refrigerator for cold storage. Put the fillet of fish glue into ice water and soak it soft
Step15:Then I make strawberry antler. I used the strawberry jam I made before. The steps I made with fresh strawberries were strawberries, sugar and lemon juice. Pour them into the pot and cook the strawberries in a small heat. Beat them with a blender until they are free of particles. Filter them with a sieve to obtain a total of 170 grams of fruit antler. 80 grams of them are used as Raspberry Mousse layer. 90 grams are used as mirror surface later.
Step16:Melt the soft fish glue in water. Pour in 80g strawberry antler and mix wel
Step17:Then put
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Cooking tips:I'm lazy and easy this time. I made strawberry jam directly. Strawberry jam is longer, darker and sweeter than the strawberry antler used by this mousse. So I suggest using fresh strawberries. No fresh strawberries can be replaced by raspberries or raspberries. If the concentration of fresh strawberry antler is not as high as strawberry jam, fish fillet can be adjusted to 2G to try. When mousse cuts the pieces, the knife should be heated with a hot towel before cutting. It's neat and nice to cut. Mousse cake without oven. Have you learned? Share every meal I make for my family every day. You who like my food share. Don't forget to share and collect my recipes. More welcome to pay attention to me. I will continue to share my food production to you. There are skills in making delicious dishes.
