Chinese Food
French strawberry mousse
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This is a French dessert with fresh strawberries; the unsweetened mousse. Qifeng cake embryo with yoghurt. It is a mousse with moderate sour and sweet taste and instant taste. It's a mousse that you like very much in light rain This recipe is eight inch one
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - mousse paste - light cream 400ml, old yogurt 280g, Pure Milk 200ml, gilding tablets 20g, sugar 50g, rum 10ml, egg yolk 38.5g (two yolks), ice pure water 100ml. Mirror - 100ml pure water, 100ml strawberry juice, 7g gilding tablets, 100ml ice water. Sandwich - a slice of cake embryo. Surface decoration - 20 strawberries, 6 sugar beads.
Step2:The bottom of the mold is wrapped with tin foil. The cake embryo is put into the bottom of the mold. Slice strawberry and put it into mould for one week.
Step3:Add 20g of gilding tablet into 100ml of ice pure water and soak.
Step4:Boil 200ml of pure milk. Pour in slowly along the inner wall of the yolk container. Pour in and stir constantly.
Step5:Drain the water from the pickled gilding tablets. Add in the yolk milk. Stir until the gilding tablets are dissolved.
Step6:Add 280g old yoghurt and mix well.
Step7:Light cream 400ml into a container without water or oi
Step8:Add 50g of sugar and 10ml of ru
Step9:Sent to six for distribution.
Step10:Yogurt egg yolk is mixed with whipped cream and turned inside out to make mousse paste.
Step11:Pour mousse paste into the mold. Leave 1cm mirror position on the surface.
Step12:Pour the mould into mousse paste and refrigerate it for four hours until it solidifies.
Step13:Mirror - 7 g of gilding tablet, add 100 ml of ice water and soak. Put strawberries into the blender and beat the juice. Sift. Warm purified water temperature is 60 ℃. Add the gelatine tablet soaked and drained. Stir until the gelatine is completely dissolved. Reduce the temperature to 30 ℃. Add strawberry juice and stir well. Prepare surface decoration strawberry. Mirror liquid.
Step14:Take out the frozen mousse embryo. Slowly pour the mirror liquid into the mold.
Step15:Code strawberries and sugar beads as you like. Refrigerate for more than ten hours.
Step16:Demoulding. The hair dryer can be easily demoulded once a week.
Step17:Delicious French strawberry desserts are read
Step18:Deliciou
Cooking tips:1. Mousse paste cream must be beaten to 6 distribution, 6 distribution and 6 distribution. Say the important things three times. It's recommended to smoke by hand. More than 20 seconds of eggbeater will pass. 2. The temperature of the yolk liquid is 65 ℃. The temperature of the egg yolk should be controlled well. The temperature of the gilding tablet is too high and it will burn. Then the good mousse is the liquid. 3. Mirror - it can be boiled with Q sugar and water over low heat until dissolved. The proportion of sugar 150 to water 200. There are skills in making delicious dishes.
