Cooking Steps

1. 

   Step1:1、 Almond spong

2. 

   Step2:1. Mix the materials of almond sponge with those of standard 1. Add 2 melted butter. Mix well

3. 

   Step3:2. Materials of standard 3. Sent to rigid foamin

4. 

   Step4:3. Mix the small half of the beaten protein with the paste in process 1. Then mix with the rest of the protein and pour into the 15 * 15 square. 190 ° 15 minute

5. 

   Step5:4. After cooling, brush with liqueur until the cake is wet. Set aside.

6. 

   Step6:Rose mouss

7. 

   Step7:1. Stir the yolk until it turns white. Boil the rose sugar and milk. Filter. Slowly pour in the yolk. Keep stirring until the liquid temperature reaches 75 ℃. When it cools to the warm, add the gelatine which is soaked in ice water. Cool to the room temperature for standby.

8. 

   Step8:2. Beat cream and sugar until 6. Mix with egg yolk past

9. 

   Step9:3. Divide one fifth and pour into the mold. Pour into the frozen mold for quick solidification. The remaining four fifths. Spar

10. 

    Step10:3. Litchi KUL

11. 

    Step11:A small amount of litchi puree is mixed with starch. Then it is mixed with the rest. Boil over medium heat until there are small bubbles (keep stirring). Wait until it is cooled to room temperature. Pour into the mold. Put into the freezing for rapid solidification

12. 

    Step12:IV. raspberry KUL

13. 

    Step13:A small amount of raspberry puree is mixed with starch, and then mixed with the rest. Add sugar. Cook over medium heat until there are small bubbles (keep stirring). Wait until it is cooled to room temperature. Divide three fifths and pour into the mold. Freeze and set quickly. The rest is reserved for drenching.

14. 

    Step14:4. Pour the remaining rose mousse into the mold. Freeze it and set it quickl

15. 

    Step15:5. Pour the remaining raspberry into the mold. Refrigerate for more than 4 hours. Demould and decorat