Chinese Food
Blueberry Mousse
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Mousse is a cake that everyone can make. It can be made with a refrigerator. It's super simple. It's very fashionable to eat this kind of cake in summer. The taste of mousse belongs to the taste of instant melting. Those who like pudding and jelly will definitely like this cake. Make Mousse with ordinary fruit. Just beat it into juice to make mousse liquid. Blueberry mousse is different from other fruits in that it is easy to oxidize. You need to make blueberry jam first and then make mousse. If you make blueberry juice directly, the final mousse color is gray. It's not beautiful. As for its taste, no one has ever tried to know. Super simple steps. I wrote in super detail. So it seems that there are many steps. The procedure is - make the bottom of the biscuit - mix the milk and the gelatine powder. Add it to the blueberry sauce to make blueberry mousse liquid. Pour the mousse liquid into the mould and refrigerate for 4 hours.
Cooking ingredients
Cooking Steps
Step1:Choose any digestive biscuit. Or use Oreo biscuit directly. Remove the sandwich.
Step2:The biscuits are rolled into biscuit foam with a rolling pin across the preservation bag.
Step3:Melt or soften the butter in water and add to the crumbs.
Step4:Just wrap the crumbs in butter.
Step5:Choose a six inch movable bottom mold. Put a piece of oil paper or tin paper under the mold.
Step6:Break the biscuits and pour them into the mould evenly.
Step7:Compact with a scraper. Refrigerate for later use.
Step8:A mixture of gilding powder and milk.
Step9:Let it sit for 10 minutes and it's mushy.
Step10:Melt the gelatine powder in microwave oven or water separator. (pay attention to melting. Do not boil. Boiling will affect the final solidification of mousse liquid.)
Step11:The cooled jam is jelly like. The gilding liquid is added to the blueberry jam.
Step12:The cooled jam is jelly like. The gilding liquid is added to the blueberry jam.
Step13:Add sugar powder to the whipped cream in another dozen egg bowls and beat it to 70% of the hair. You can see the lines, but the whipped cream can flow. Add the blueberry paste mixed with gilding liquid into 70% cream in three times.
Step14:Add blueberry juice for the first time.
Step15:Mix well.
Step16:Add blueberry juice for the second time and mix well.
Step17:Add blueberry juice for the third time.
Step18:Mix well.
Step19:Because there are many granules in the jam. If you pour them all in, they will all sink. Pour in the mousse liquid twice. Half of the blueberry granules are in the mousse. The other half are in the mousse middle layer.
Step20:Pour half of the mousse solution into the mold and shake it gently. Refrigerate for half an hour
Step21:In half an hour.
Step22:Pour the remaining mousse solution into the refrigerator. Refrigerate the mould for more than 4 hours or overnight directly.
Step23:After 4 hours of cold storage, take out the hot towel. Or blow it with the hair dryer. Perfect demoulding.
Step24:It's cool. It's soluble in the mouth... The addition of biscuit bottom makes the taste of mousse not so single, and it's easy to move.
Step25:It looks like fresh blueberries in the middle. Tips - if you use a piece of Geely Ding, first soak it in ice water, then heat it in water to melt. Finally pour it with milk and add it to blueberry jam. The rest of the steps are the same.
Cooking tips:Nutritionist mom focuses on 03 baby nutrition meal. There are skills in making delicious dishes.
