Chinese Food
Lemon Chocolate Mousse
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It's a recipe for exhausted people. It's strongly recommended not to challenge them without patience and time. After eating, I will not regret it.. Refer to the mousse cake design of Japanese grapefruit studied in the blue belt college. Lemon flavor and chocolate rich subtle collision. The original recipe should be 16cm mousse circle for the middle sandwich. 18cm mousse circle for the whole cake. -
Cooking ingredients
Cooking Steps
Step1:First, make the cake. The material is ready.
Step2:Sift the sugar flour. Mix it with the almond flour in the basin in advance.
Step3:Protein and sugar make a soft protein cream.
Step4:Add all the powder at one time and mix well. Then add the lemon peel and mix well.
Step5:Extrude two 16cm discs with 11mm mounting nozzle.
Step6:Bake in the preheated oven at 180 ℃ for about 15 minutes until the color is satisfactory. Take out and cool for standby.
Step7:Then make Lemon Mousse. Beat the yolk with sugar until it's a little white.
Step8:Milk. Whipped cream and lemon peel are boiled together.
Step9:Pour some into the yolk and mix well.
Step10:Then pour it back into the pot. Cook the English mayonnaise over a low heat. Cook until it is thick and turn off the heat. Then add in the gelatine which is soaked in advance and mix well. Cooling standby.
Step11:Wrap the bottom of the 16cm mousse ring with plastic wrap. Cut a piece of cake and put it on the edge.
Step12:Pour in cooled Lemon Mousse and freeze.
Step13:Then make the brittle part. Butter softens at room temperature. Scrape and mix well with all powders.
Step14:Add the almond slices and the broken almonds and scrape and mix well.
Step15:Pour it on the oilpaper or tin rubber pad as flat as possible.
Step16:Bake in an oven at 170 ℃ for about 15 minutes until the surface is no longer bubbling. The color is satisfactory. Take out and cool for standby.
Step17:Then prepare chocolate mousse. Heat the milk in a wok. Stir in the gelatine tablets which are soaked in advance. Then pour into the chocolate and mix well.
Step18:Beat the cream in advance. Adjust the hardness and pour in the cooled chocolate. Mix quickly.
Step19:Take out the mousse ring. Put in the broken brittle layer. The remaining brittle layer is used for final decoration.
Step20:Add some chocolate mousse.
Step21:Fill in another piece of cake. Then fill it with chocolate mousse and move it into the freezer.
Step22:Next, pour the noodles. Heat the cream and clear pectin in the pot. Stir well.
Step23:After boiling, add the gilding tablets which have been soaked in advance. Stir well and bring to boil again.
Step24:Pour into milk chocolate and stir well.
Step25:After mousse is frozen, put it on the hard platform paper for demoulding. Then cut the edge of the platform paper and put it on the grid frame. Check the condition and temperature of the drenching surface. Use a homogenizer to make it glossy. Drench it on the surface of mousse. Use a spatula to wipe off the extra thick drenching surface
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Cooking tips:There are skills in making delicious dishes.
