Chinese Food
Pure yoghurt pitaya Mousse
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Beautiful and healthy pure yogurt mousse. No cream or other materials. It's all yogurt. I bought some red heart pitaya on the Internet the other day. It's very fresh. It's a pity not to be a mousse in such a beautiful color. In the morning, I baked the cake embryo and began to make it. In the evening, I demoulded it. It's a lot of work to filter the puree. It's good and worth it. The surface decoration beads are put early. It's a bit watermarked. It should be refrigerated for an hour and then put on again.
Cooking ingredients
Cooking Steps
Step1:Dice the Pitaya. Put it into a blender and make it into a fine paste. The effect will be better if it is filtered. Don't filter out trouble. Cut the gilardine into small pieces and soak in cold water (at least 10 minutes before heating with water). It's better not to overlap the Gillies.
Step2:Mix the yogurt with sugar. Then pour the Pitaya paste into the yogurt. Mix with the blender. (try to be sweet enough. If it's not sweet enough, add sugar according to your taste) scoop up the gelatine slices soaked in cold water. Wring out the water. Put it in a bowl. Heat it in water. Melt the gelatin into liquid.
Step3:Put the melted gilding liquid into the paste of yoghurt and pitaya after it is not so hot. Stir it quickly while pouring. After stirring, the mousse solution is finished.
Step4:Put a piece of oiled paper as big as the bottom of the mold. Put a piece of cake (cut off the edge) and fill the cake with mousse liquid. At this time, you can add fruit grains or not. I added some yellow peach seeds.
Step5:Add another slice of cake (cut off the edge) and cover with plastic wrap. Refrigerate for 15 minutes before pouring in the remaining mousse. Decorate the surface.
Step6:Refrigerate for more than 4 hours. Before demoulding.
Step7:When demoulding, put the mold on the cup. Blow it around the mold with an electric blower. Pull down the mold slowly. It's easy to demould.
Step8:Beautiful and delicious.
Cooking tips:1. The yoghurt should be taken out and warmed up in advance. Otherwise, it will solidify into pieces when it is put into the gilding liquid. 2. I used Qifeng recipe of 5 eggs for cake embryo. I made four more small cakes. 3. The cake must be cut off. The mousse liquid wraps the cake. Mousse is beautiful. Remember not to cut too much. There are skills in making delicious dishes.
