Chinese Food
Blueberry Mousse Cake (super easy)
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When I first ate mousse cake, my brother made it for me. He was a cake maker. This is the recipe he gave me. It's super simple.
Cooking ingredients
Cooking Steps
Step1:Soak the gelatine slices in cold water for standby; bake the cake in advanc
Step2:Heat the milk in a small heat in a basin until it's a little hot. Turn off the heat and put in the gilding tablet immediately. Stir until it's melted. Stir in 130 grams of blueberry jam until it's even
Step3:Add cream and mix. Add half bottle brandy and mi
Step4:Cut the cake into 1.5cm thin slices. Look at the size of your mold. Lay it on the lowest layer of the mold. Cut another one 2cm smaller than the bottom one. Spare
Step5:Spread the large cake pieces under the mold (under the mold, use a plate to hold them). Pour in half of mousse. Put another small piece in the middle of mousse paste. Pour in the other half. Finally, scrape the surface with a knife. Refrigerate it for 2 hours (below 0 ℃). Keep it fresh (2-6 ℃) for 1 hour
Step6:Now start to make the mirror. It's the top layer of the cake. Heat the water until it bubbles. Add the sugar. Stir until it melts. Then add the gilding slice. Turn off the heat and add the jam and stir evenly. After mousse is refrigerated, pour in slowly with a spoon. Let the whole cake have it. Not too much. Refrigerate it in the refrigerator for another 20 minutes. Demould i
Cooking tips:When I make mousse, I don't add sugar. Because the jam is high in sugar. I also use the cream with sugar. If you have light cream, you can beat it with sugar. And the brandy I added. If you don't have it, you can skip or add other fruit wine. The cake embryo can also use the original flavor. The cream doesn't need to be completely whipped. It's about 60%. Otherwise, it doesn't taste smooth? In fact, the most important thing is to be flexible. O(∩_ ∩) O ~ ~ good cooking skills.
