Chinese Food
Two color mousse heart cake
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The first time I made Liuxin mousse cake was my mother's birthday in 2013. At that time, my mother liked it very much. Later, I saved Liuxin from making mousse cake for convenience. Suddenly I want to eat the mousse cake with chocolate and mango flavor. So I made this two-color mousse heart cake. It's very good for my family's birthday or for my friends.
Cooking ingredients
Cooking Steps
Step1:All preparation material
Step2:Make the bottom of the cake - boil the butter in wate
Step3:Oreo biscuits remove the sandwic
Step4:Put Oreos in the blender and break the
Step5:Pour Oreo biscuits into the container, add liquid butter and mix wel
Step6:Put a piece of round oil paper on the bottom of the mold. Then pour it into the mold and compact it. Put it into the refrigerator for refrigeration
Step7:Make chocolate mousse paste - take 1.5 slices of gelatin and cut into small pieces and soak in cold wate
Step8:Beat the yolk with the electric beater until the color is ligh
Step9:Pour the milk into the container. Put in the dark chocolate and cook until it melts
Step10:Add in the gelatine slices and mix wel
Step11:Pour in the yolk. Add rum and mix well to make chocolate past
Step12:Take another container and pour in 100ml of animal cream. Add 15g of sugar
Step13:Beat whipped cream to 70% with electric hand egge
Step14:Put the chocolate paste into the light cream and mix well into the chocolate mousse past
Step15:Take the mold out of the refrigerator. Sift the chocolate mousse paste into the mold. Refrigerate for one hour
Step16:Make Mango Mousse paste - cut the remaining 1.5 slices of gilding into small pieces and soak in cold wate
Step17:Mango meat is divided into two parts. One is 220g and the other is 80g
Step18:Add 5g sugar to 220g mango meat. Pour in lemon juic
Step19:Put it into the blender to make mu
Step20:Divide the mango puree into two parts. One part is 150g for mousse and the other part is 70g for flow heart
Step21:Pour 150g of animal cream into the container. Add 10g of suga
Step22:Beat whipped cream to 70% with electric hand egge
Step23:Add 150g mango puree and mix well to make mango past
Step24:Gelatine slices boiled in wate
Step25:Pour in mango paste and mix well to make Mango Mousse past
Step26:Then sift the mango mousse past
Step27:Take the mold out of the refrigerator. Pour in a thin layer of Mango Mousse paste. Circle the mango meat in the middle
Step28:Pour 70g mango puree into the rin
Step29:Pour the rest of Mango Mousse paste from the edge to cover the mango puree. Shake it slightly and level it. Refrigerate it for four hours or more
Step30:Refrigerated two-color mousse heart cake cover the periphery with hot towel. Easy to demoul
Step31:Decorate with frui
Cooking tips:1. Put a piece of round oiled paper on the bottom of the mold. It's easier to demould. 2. The Oreo biscuit must be compacted. It's easy to disperse when the demoulding part is not compacted. 3. The taste of dark chocolate is a little bitter. If you don't like it, you can use ordinary chocolate. But the taste may not be so fragrant. 4. It's recommended to cut it into small pieces and soak it for at least 10 minutes. If you don't have the Oreo biscuit, you can use fish Rubber powder and so on 5. Animal cream is best beaten to the state where the lines disappear immediately 6. The rest of Mango Mousse paste must be poured from the edge, so as to prevent the flow center part in the middle from overflowing 7. It is recommended to refrigerate for four hours or overnight 8. When demoulding, it is better to cover the periphery with a hot towel. There are skills for demoulding and cooking.
