Chinese Food
Cherry fruit mousse
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Cherry blossom is a symbol of love and hope, representing elegant, simple and pure love. Cherry blossom is like an ignorant girl. It is quiet and open in spring. The white and pink cherry blossom full of trees is the most beautiful language to tell love to lovers. Someone in my heart, just like the lonely Cherry Blossom rain, slowly disappeared in the depth of time, leaving an eternal memory. From Baidu Huayu
Cooking ingredients
Cooking Steps
Step1:Material - a cherry mousse layer B Mango Mousse layer C mirror mousse layer mold six inch movable bottom round mol
Step2:Soak the salted cherry blossom in warm water, change the water twice halfway to remove the astringency
Step3:First, make the cherry mousse layer - wash the cherry and remove the core, cut into small pieces (the net weight of the fruit after removing the core is 150g), pour into the blender, and stir the fruit mud
Step4:Put the cherry puree and 20 grams of sugar into a small pot, boil for a few minutes over medium and small heat, make it evaporate some water, and cook it to the state that can be hung on the scraper, and it is a thick jam
Step5:Pour the cherry jam into the yoghurt and stir well
Step6:Take 5g of gilding tablets. Soak them in cold boiled water or mineral water for more than 15 minutes. (if the temperature is high in summer, soak them in ice water. If possible, put them in the refrigerator. If you soak them in room warm water, gilding will dissolve in water)
Step7:Take out the pickled gilding and drain the water. Put it into a small pot. Heat it to melt into liquid state after water separation
Step8:Pour the Geely liquid into the cherry yoghurt. Stir it evenly. (after adding the Geely liquid, it will become thinner. In winter, it will thicken after standing for a few minutes. If it is in summer, it will be refrigerated in the refrigerator for about 5 minutes, so that the cherry yoghurt mud can be reused with a certain consistency. It doesn't need to be refrigerated for too long, it will solidify, and it will be refrigerated to the consistency similar to the whipped cream, To mix well with crea
Step9:Next, whisk the whipped cream out of the fridge. Whisk the whipped cream until it's soft and foamy (sugar has been added when cooking jam, so you don't need to add sugar when you whisk the whipped cream)
Step10:Pour the cream into the cherry yoghurt, mix well, and make the cherry mousse layer
Step11:Prepare a sponge or Qifeng cake slice in advance, the diameter of which should be one circle smaller than that of the six inch movable bottom round mold. Put a piece of baking oil paper on the bottom of the six inch movable bottom round mold to facilitate demoulding, and then put the cake slice in
Step12:Pour the cherry mousse filling into the mould, refrigerate for more than two hours, until the surface solidifies, and then make the mango mousse layer
Step13:Next, make the mango mousse layer - pour the mango meat into the blender and stir it into the mud, then pour it out and sift it over again to make the mango mud more delicate. The sifted mango mud needs 120 grams, so prepare more mango mea
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Cooking tips:1. The cherry yoghurt puree will become thinner when it is added with the gilding liquid. Put it in the refrigerator and refrigerate until it is close to the consistency of the whipped cream, so that it can be better mixed with the whipped cream. After immersion in water, gilding tablet can absorb enough water to achieve better coagulation effect. In summer, the temperature is high. It should be soaked in ice water. If conditions permit, it is better to put it in the refrigerator. If it is soaked in room warm water, gilding will dissolve in water. The mousse after the finished product should always be refrigerated in order to achieve the best coagulation effect. If exposed to room temperature for too long, it will seriously affect the coagulation effect and even melting. Especially in summer. There are skills in making delicious dishes.
