Chinese Food
Mirror strawberry mousse
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Strawberries are the best fruit. We have to cherish this gift from nature. Enjoy the delicious and juicy cute thing. There are many ways to eat strawberries. They are usually eaten raw, juiced or made into jam. However, there is another way to make strawberries delicious and beautiful at the same time. It not only decorates the appearance but also embellishes the taste. That is mirror strawberry mousse. -
Cooking ingredients
Cooking Steps
Step1:1. Soak the gelatin slices in cold water for standby; 2. Make the bottom cake and sandwich cake (separate the egg white and yolk, add a small amount of sugar respectively and mix them up. Sift in the low powder and mix well. Put it into the flower mounting bag and extrude the cake shape in the baking tray. Bake for ten minutes at 160 ℃). If there is no oven at home, you can buy the finished finger cake; 3. Wash half of the strawberries and remove the base, and put them into the container Mash with a rolling pin and mix in the sugar; 4. Continue to stir until the sugar melts. There are no pulp particles in the strawberry jam. Strain out part of the strawberry juice for use; 5. Put two pieces of gelatine in the strawberry jam. Stir in hot water until it melts; 6. Soften the cream cheese at room temperature. Beat in hot water until it is smooth and free of particles; 7.5 pour in 6 and mix well; 8. Beat the light cream until it is six times distributed Mix well with 7 after cooling to form mousse paste; 9. Put the bottom cake at the bottom of the mold. Cut the strawberries in half and stick a circle along the inner wall of the mold; 10. Pour mousse paste into half of the mold, and then put the sandwich cake. Continue to pour the rest Mousse paste into the fridge and refrigerate for three hours; 11. Add a piece of pickled gilardine into the raspberry juice. Stir in hot water until melted to form pectin ; 12. Let the pectin cool down a little. Pour it into the frozen mousse. Refrigerate for another two hours.
Cooking tips:1. The bottom cake should be the same size as the mold base as much as possible. The sandwich cake should be smaller than the bottom cake by one circle so as not to squeeze the strawberries on the edge; 2. When demoulding, blow a circle along the edge of the mold with an electric blower. The surrounding mousse can be demoulded easily after being heated and softened; 3. Here is the component of a six inch cake. If the eight inch material needs to be doubled. There are skills in making delicious dishes.
