Chinese Food
Cherry Blossom Cheese Mousse
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Cherry Blossom always represents the romantic tone. When I eat this cherry cake, have I ever imagined the feeling of walking under the cherry tree? As a foodie, the most romantic ingredients can't be left in the entrance. Let's try it together. -
Cooking ingredients
Cooking Steps
Step1:First, cover the bottom and all around with tin paper and press it tightl
Step2:Then make the bottom of the biscuit - put the digestive biscuit into the fresh-keeping bag, roll it into powder shape with a rolling pin, and put it into a small bowl
Step3:
Step4:Put the butter in another small bowl. Heat it in water until it melts. Then pour it into the biscuit crumbs. Stir with a scraper and mix well
Step5:
Step6:
Step7:Pour the mixed biscuits into the mousse mold, spread evenly, compact with a scraper, and refrigerate in the refrigerator
Step8:Now let's make the cheese mousse part - cut the cream cheese into small pieces and put them into a basin. Soften them with hot water. Use a scraper to press out the soft pit
Step9:
Step10:Then continue to beat the cream cheese in one direction with a hand whisk over hot water to make it smooth
Step11:
Step12:Add in the sugar. Continue to beat well
Step13:Add milk twice. Continue to beat in one direction until even
Step14:
Step15:Put the gilding tablet into a small bowl with cold water. Soak it soft. Melt it into liquid in hot water
Step16:
Step17:After cooling down, pour the gelatine into the cream cheese paste. Stir well
Step18:
Step19:Pour the whipped cream into the basin. Beat it with the electric beater until it reaches 7 and distribute it. The lines start to appear. (lift the beater. The dropped whipped cream can form the lines. Keep it for a few seconds.
Step20:Pour the whipped cream into the cheese paste. Turn it over with a spatula and mix well. The cheese paste is ready
Step21:
Step22:Take out the mousse. Pour the cheese mousse paste into it. Refrigerate for more than 4 hours
Step23:
Step24:After cold storage, start to make the cherry blossom mirror part - put the gilding piece into a small pot filled with cold water. Wait for the gilding piece to soften. Add in the fine sugar. Then put it on the fire. Heat the small fire until the fine sugar and the gilding piece melt
Step25:
Step26:
Step27:Pour the boiled liquid into a small bowl. Cool it down a little. Add in the rum. Stir well
Step28:Put the cherry blossom soaked in advance into the liquid. Take out the frozen mousse. Slowly pour the liquid on it. Then use chopsticks to adjust the position of the cherry blossom. Put it in the refrigerator again for 2 hours.
Step29:
Step30:
Cooking tips:I use salted cherry blossom. Soak it in water for several hours before use. There are skills in making delicious dishes.
