Chinese Food
Yoghurt Cheese Mousse
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Cooking ingredients
Cooking Steps
Step1:One is 2.5G. The other is 5g. Break it into small pieces. One is soaked in 20g cold water. The other is soaked in 35g cold water.
Step2:Whisk 200ml of animal whipped cream with egg beater to soft foaming, that is to say, the whipped cream becomes thick and has lines on the surface, but the patterns are soft and cannot stand upright (100ml of whipped cream is needed for making two different mousse fillings respectively. Here, the whipped cream is used once and for all). Put the whipped cream in the fridge for cold storage.
Step3:After the cream cheese softens at room temperature, add in the sugar and whisk until smooth and granulated. Then add lemon peel, lemon juice, vanilla essence, salt and other ingredients. Continue to beat with the eggbeater.
Step4:Heat and stir the first soft gelatin tablet (2.5G in 20g cold water) together with the cold water until it melts and becomes a solution of gelatin. Pour the gelatin solution into the batter. Stir well.
Step5:Pour half of the second whipped animal cream into the batter. Mix well with a rubber scraper to make cheese mousse filling.
Step6:Spread a Qifeng cake slice (or sponge cake slice, crisp sponge cake) under the 6-inch open bottom cake mold or mousse circle. Pour in cheese mousse filling.
Step7:Use a scraper to smooth the surface of mousse filling. Then shake the mold twice to make the big bubbles inside mousse filling run out. Put the mold in the freezer. Freeze the cheese and mousse stuffing. (because the yogurt mousse filling is to be poured in later, it can make the cheese mousse filling solidify faster by putting it in the freezer. It is convenient to pour the yogurt mousse filling) 1
Step8:Pour yogurt and sugar powder into the bowl. Stir until the sugar powder is completely dissolved in the yogurt.
Step9:Then pour in the lemon juice. Stir well.
Step10:Heat the second part of the soft gilding tablet (5g in 35g cold water), together with the cold water, in water and stir until the gilding tablet melts and becomes the gilding solution. Pour the gelatin solution into the yogurt paste. Stir well. At this time, the yoghurt paste is very thin. Put the mixed yoghurt paste in the refrigerator and refrigerate for a while until the yoghurt oil has a certain consistency.
Step11:Yoghurt paste has on
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Step14:
Cooking tips:1. Mousse Cake bottom. You can use Qifeng cake or sponge cake. But usually sponge cake is more suitable. Because Qifeng cake is too soft and insufficient support, it will be crushed by mousse filling. Of course. You can choose according to your convenience. If you have Qifeng cake at hand, it is also feasible to make Mousse with Qifeng cake. The bottom of this cake is Qifeng cake. 2. After the gelatine tablet is softened, it will melt into a liquid when heated. The way of heating. Can be separated from water heating. Can also put the bowl into the microwave oven for more than ten seconds. Then take out and gently stir until dissolved. 3. When making cheese mousse fillings, after the cream cheese paste is mixed with the gilding solution, it needs to be mixed with the light cream as soon as possible and poured into the mold. Otherwise, the cheese paste will soon become thick and caked. When making yoghurt mousse filling, it's just the opposite. After the yoghurt paste is mixed with the gilding solution, it can't be mixed with the cream immediately. It needs to be put into the refrigerator. When it's refrigerated for a period of time
