Rainbow Mousse recipe-Chinese Food-best chinese food recipes-cooking food

Rainbow Mousse

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Everyone has a child in their heart. The rainbow is like a bridge connecting the present and childhood. The feeling of rainbow is very dreamy. It seems to be a hope extended from fairy tales. As long as you can touch it, you can seize happiness. The rainbow in the fairy tale will appear by the stream in the forest. And the small animals live in the bright and gorgeous scenery. It is peaceful. In reality, we are not so easy to see the rainbow. And childhood seems to be far from ourselves. So rainbow mousse, in a sense, also includes the retrospection of childhood. It's easy for people to have a happy mood with the rainbow color dessert. In front of such a dessert with visual impact, they will inevitably have a big appetite. Their mood will also improve. If you are childlike, try to be a rainbow mousse and experience the joy of childhood.

Cooking ingredients

Cooking Steps

Step1:Make the bottom of mousse cake first. Mash the biscuits in the egg basin firs

Step2:Use a slightly larger sieve to sift the biscuits. Continue to mash and sift the remaining large biscuits in the same way

Step3:After the butter is melted with heat-insulating water, add it to the biscuit crumbs and mix evenly with a scrape

Step4:Put the mixed biscuits into a 6-inch cake mold. Use a scraper to flatten them. Refrigerate them for later use

Step5:Then make mousse paste. Pour fish glue powder into cold water and dissolve it first

Step6:Mix yogurt with sugar powder evenl

Step7:Beat the cream seven times, and it will be ready for use if there are line

Step8:Then the fish glue powder dissolved in the bubble dissolves into a liquid state in hot wate

Step9:Put the melted fish glue into the yogurt paste and mix evenly for us

Step10:Pour the yogurt paste into the whipped cream and mix well with the hand whis

Step11:Take out the mould with biscuit bottom in advance. Pour one third white mousse paste into the mould first. The rest mousse paste is divided into four small paper cups. One fourth mousse paste is less and less than the other. Mix two drops of edible pigment in each piece evenly

Step12:Then pour the most of the four colored mousse pastes into the mould. Slowly pour them down from the middle. Then pour the most of the remaining three. Slowly pour down the middle to let the former mousse pastes expand naturally

Step13:The last one. Pour the mold into the baking pan. Refrigerate for 4 hours (or more

Step14:Take out mousse after solidification. Apply a hot towel on the periphery of mousse mold to heat the inner mousse to dissolve slightly and then demould it