Chinese Food
Little fresh kiwi Yoghurt Mousse
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Mousse cake is really good-looking and delicious. The key is to make it well. -
Cooking ingredients
Cooking Steps
Step1:Big group photo of raw materials.
Step2:Qifeng cake slices into the mol
Step3:Kiwi slice
Step4:Place as show
Step5:Gilding tablet is soft with ice wate
Step6:Hot water meltin
Step7:Pour the melted gelatin into the yoghurt. Stir wel
Step8:Whipped cream with sugar to 60%. It's fine if there's a grain
Step9:Add the yoghurt gilding liquid into the light cream. Mix well to form mousse liqui
Step10:Pour some mousse liquid into the mold. Qifeng has a little kiwi fruit. It's ok if you don't put it on
Step11:Pour in the remaining mousse. Refrigerate for more than 4 hour
Step12:Mousse can be used for surface decoration when it is refrigerated for about 3 hours. The flesh of kiwi fruit is mashed. Take 80
Step13:Gelatine slices are melted in cold water and then added to 80 grams of kiwi fruit puree
Step14:Spread it on the frozen mousse cake. Keep it col
Step15:Time to take it out and eat.
Cooking tips:1. Qifeng cake uses a mold with a height of five inches. Directly use six inches. The dosage is the same. 2. If you don't like Qifeng cake bottom, you can change the biscuit bottom. The method of biscuit bottom is to digest 80 grams of biscuits and break them. Add the melted butter. Mix them evenly. Put the mold and press with a spoon. Refrigerate them for half an hour for standby. 3. Step 9. When adding the Jili Ding liquid into the yogurt, if the temperature is too low, it will cause caking You can mix the yoghurt with water to make it delicious without caking.
