Chinese Food
Mango, strawberry, fruit, mousse, Jiugongge Cupcake
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In summer, you need a kind of high beauty dessert with cool and refreshing appearance. In summer, your favorite is mousse cake, which is fresh and simple. -
Cooking ingredients
Cooking Steps
Step1:Prepare cake slices. Cut into 9 pieces. The same size as the cup. I use Qifeng cake. I use 28 × 28 gold plate. I bake 9 small square cups according to the quantity of 6-inch cake. I use almost half of the cake. (it's OK to use 8 inch cake. The cake slice will be thicker. Or it's OK to use biscuit chips as the bottom.
Step2:Make mousse. Put the gelatine in cold water and soak it soft (never put it in hot water. It will melt. It will be too thin. It's not easy to use
Step3:Put fresh strawberries or mangoes in the blender. Mash them. (if you are beating mango, you can add about 10g of water or milk
Step4:Heat the beaten puree in a small pot. Put in the gelatinized slices. Heat over a small heat. Stir until the gelatinized slices and puree are completely combined. Boil over a small heat. Keep cool for later use.
Step5:200g light cream and 35g white sugar. Beat to 67 for distribution. Beat the cream until it is thick and fluffy. Don't beat it too hard. It will affect the tast
Step6:Mix the gelatine mixture with the whipped cream. Pour into the flower mounting bag.
Step7:The same thing. I also made Mango Mousse paste.
Step8:Spread the cake on the bottom of the cup. Put some pulp on it. Squeeze in the mixed mousse paste. Refrigerate until the mousse is completely set. (cover the cup with plastic film to prevent the smell from stringing
Step9:I made strawberry and mango mousse. So after the strawberry mousse is frozen, squeeze in a layer of mango mousse. Put it in the refrigerator for refrigeration. (also, cover with plastic wrap to avoid stringing
Step10:Frozen mousse cake. Decorate with fruit or cream.
Step11:It's a good choice for a birthday cake or a dessert table
Cooking tips:1. The bottom of mousse cake can be crushed biscuit or cake slice. You can use Qifeng cake or sponge cake. Qifeng cake method. Please refer to the introduction in my last two recipes. 2. The amount of sugar in the cream can be increased or decreased according to the sweetness of the fruit. 3. The whipped cream is sent to 67 to be distributed, that is, it has been sent and is thick, and it can flow. Beating too hard affects the taste. 4. The taste of mousse is good after cold storage. The shelf life of mousse at room temperature is short. Especially in summer when eggs can be fried on the ground like in the south. It can be preserved at normal temperature for half a day at most. 5. One more word - gilding tablets. Be sure to soak in cold water. Don't soak in hot water. There are skills in making delicious dishes.
