Chinese Food
Kiwi Mousse
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Sister Gu. I'm lazy. I made a version. Don't hit me
Cooking ingredients
Cooking Steps
Step1:First of all, I make Kiwi jam in the main ingredient. The finished product is 168 grams in total. Actually, it takes 50 grams to make mouss
Step2:Peel the kiwi fruit, cut it into small pieces, drop in the lemon juice, put in 35g sugar, mix well, marinate some juice, about 10 minutes.
Step3:Add another 35g of sugar. Heat it on a fire. Bring to a boil on medium heat. Boil it on a low heat. Stir while boiling
Step4:Made Kiwi jam.
Step5:Soak the gelatine slices in ice water. Put them in the 50g Kiwi jam that hasn't been dried thoroughly. Add another 10g of water, because the jam is too thick. Melt the gelatine.
Step6:Beat 100g whipped cream to 6. Mix 1 / 3 of whipped cream with jam. Mix well and add the remaining cream.
Step7:Put the small heart mold in a small plate. Pour the mousse paste into it. Refrigerate it
Step8:The blower blows the edge of the mould. It can be demoulded by lifting the mould lightly. It can be eaten by digging with a spoon.
Cooking tips:This recipe has made such a small heart shape. It's about 2 inches. If it's 6 inches, it's 2 inches. If it's 8 inches, it's 4 inches. Remember to add cake slices. Otherwise, there's less mousse paste. This recipe is to test whether acidic fruit has any effect on gilding. It may be that heating destroys the fruit acid, so there is no case that it can't solidify. But because it's too sour, the cream will solidify in an instant, resulting in the product being slightly hard. I think we can add another 4050 cream quantity, or reduce the quantity of gilding. It tastes sour. It can eat the flesh of kiwi fruit. It's OK. Give 70 points. The kiwi fruit I use is not sour. If it is very sour, it is recommended to add some sugar when making jam. There are skills in making delicious dishes.
