Chinese Food
Cherry Blossom Mousse
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Cooking ingredients
Cooking Steps
Step1:Make a six inch cake to make the bottom. For the tutorial, please see my last work. Cut the cake and put it on the bottom inside the mold.
Step2:Divide the gilding powder into two parts. One part is 15g and 40g water. The other part is 5g and 20g water. It will take at least ten minutes. Let the gilding expand completely in pure water.
Step3:Add the milk and stir.
Step4:Whisk the cream and cream. When the beater stops and the cream has slight lines, add the gelatin and milk solution and stir (note - do not whisk too long).
Step5:Pour into the mold and refrigerate.
Step6:Soak the cherry blossom in warm boiling water during mousse refrigeration.
Step7:Take out the frozen mousse from the refrigerator in about three hours. Add another portion of gelatine powder to the soda and pour it on the frozen mousse. Put in the cherry blossom. Carefully unfold the petals with a knife and fork. Put it in the refrigerator again for one hour to finish (or put it directly overnight).
Cooking tips:This is a 6-inch mousse. I use less of it. When I first made it, I was worried that it could not solidify. Later, I found that I was worried that it was superfluous and delicious.
