Chinese Food
Cool dessert in midsummer -- yoghurt, yellow peach, cheese and mousse
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Mousse. It belongs to summer. It's delicate and cool. Take a sip slowly. It's cool and smooth. The mood will be soft in an instant...
Cooking ingredients
Cooking Steps
Step1:Prepare required material
Step2:Put butter in the microwave. Heat to melt
Step3:Put the finger biscuit into the blender and break it
Step4:Pour the melted butter into the biscuit crumbs and mix well. Pour into the 8-inch cake mold
Step5:Spoon compact and refrigerate
Step6:Cut the yellow peach into pieces and beat it with a blender to form a fruit paste
Step7:Put the yellow peach into a small milk pot. Add 10 grams of gilding powder and stir evenly. Heat over low heat to a temperature of about 50 degrees. Turn off the heat and let cool
Step8:Let the dried peaches cool. Add 5g lemon juice
Step9:Put cream cheese in the cooking cup. Add 20 grams of sugar. Stir well
Step10:The beat cheese is delicate and glossy
Step11:Mix the whipped cream cheese with the peach puree
Step12:Add 15 grams of sugar to 200 grams of light cream and beat
Step13:Send it to 60%. That is to say, there will be a state of gradual disappearance of asking questions. There will be a certain degree of liquidity
Step14:Mix half the whipped cream with the Yellow Peach Cheese paste. Refrigerate the remaining whipped cream temporarily
Step15:Take out the bottom of the biscuit from the refrigerator. Pour the Yellow Peach Cheese cream paste on it. Shake out the bubbles gently. Refrigerate in the refrigerator for 2 hours until the surface solidifies
Step16:Put 15g of gilding powder into a bowl. Add 80g of cold boiled water and soak it fully
Step17:Put the gelatine powder into the water and stir slowly until it is all melted into liquid
Step18:Add 10 grams of lemon juice, 30 grams of sugar and a few drops of vanilla essence to the yogurt. Mix well
Step19:Pour half of the melted gelatin solution into the yoghurt. Stir well. Refrigerate for 20 minutes
Step20:Take the frozen yogurt paste and the other half whipped cream out of the refrigerator. Mix and stir well
Step21:Remove the frozen yellow peach mousse layer from the refrigerator. Pour the mixed yoghurt paste on it
Step22:Gently shake out the bubbles. Refrigerate for another 2 hours until the surface solidifies
Step23:Soak the salted cherry blossom in clear water, change the water twice during the period, and soak the salt out fully
Step24:After the yoghurt layer solidifies, add 250g water to 35g sugar and 15g lemon juice, mix and melt
Step25:Then. Mix with the rest of the gilding solution that makes the yoghurt mousse laye
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Cooking tips:1. This mousse cake is made with the 8-inch floating bottom round non stick cake mold in Yangchen; 2. The amount of sugar in the formula is relatively small. The taste of the finished product is sour, sweet, light and light, and the calories are relatively low. If you like the taste sweet, you can increase the amount of sugar moderately; 3. After mixing the yogurt and the jililing solution, you can't mix it with the whipped cream immediately. Because the yogurt becomes better after adding the lemon juice Thin. Mixing with the cream will make the cream defoaming. The finished product will not swell. The taste will not be light. 4. Make the transparent Cherry Blossom layer without worry. Refrigerate it thoroughly and wait for the yogurt layer to solidify before making it. If the yogurt layer does not solidify or the temperature of the transparent layer is too high, the surface of the yogurt layer will melt, resulting in a turbid mirror surface. The effect is not good. 5. Use ordinary knives for chamus. If you want to have a good effect Just bake the knife on the fire a little bit. Better cut. Every time you cut it, wipe it with a kitchen towel. There are skills in making delicious dishes.
