Chinese Food
Strawberry mousse
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Before the end of strawberry season, I finally made strawberry mousse. Sweet and sour taste. Just like first love. With the heart-shaped shape, the whole cake is full of love.
Cooking ingredients
Cooking Steps
Step1:The bottom of the 6-inch heart-shaped mousse circle of the kitchen is wrapped with several layers of fresh-keeping film.
Step2:Use a rolling pin to crush the Oreo biscuits. Pour them into a bowl for later use.
Step3:The butter melts in water.
Step4:Add the melted butter to the biscuit crumbs. Stir them well. Try to coat all the biscuit crumbs with butter.
Step5:Pour the processed biscuits into the mold. Erect the rolling pin to compress and compact the biscuits. Then put it in the refrigerator for freezing.
Step6:Add cold edible water to the two parts of the gilding tablets respectively, and put them into the refrigerator for cold storage.
Step7:Cut the strawberries slightly to make them flat. Then cut them in half. Press the cutting surface against the mold. Circle it.
Step8:Cut the fresh strawberries into small pieces after removing the stems. Add the sugar powder and lemon juice. Beat the strawberries into puree with the blender.
Step9:Take out a large portion of the gelatine tablet. Drain the water and heat until it melts.
Step10:Put the gelatine in the strawberry puree. Stir well.
Step11:Whipped cream until it has lines, but still has a state of fluidity. About 6 servings.
Step12:Take half of the cream and add it to the strawberry puree. Turn it over with a spatula and mix well.
Step13:Then pour the strawberry puree back into the cream. Mix well. The mousse is ready.
Step14:Take out the bottom of the frozen biscuit. Pour in strawberry mousse liquid. Put it in the refrigerator and freeze for 20 minutes.
Step15:Drain a small portion of the gelatine tablet. Heat until melted.
Step16:For mirror strawberry, cut into pieces. Add sugar powder and lemon juice to make mud. Then add gilding liquid. Stir well.
Step17:Take out the frozen mousse paste. At this time, you can see that its surface has slightly solidified. It's not touching.
Step18:Gently pour the mirror strawberry mud into the mold. If there are bubbles on the surface, use a toothpick to break them. Then refrigerate for the night.
Step19:The next day I took mousse out. I carefully tore off the plastic wrap at the bottom. Then I laid it flat on the plate. Use a blower to blow along the mold for several times. Gently lift the mold. Then the mold can be easily demoulded. Garnish with whipped cream and strawberries.
Step20:Sweet and sour strawberry mousse is ready. Cut it. Have a good time.
Cooking tips:1. The cold water for making gilding tablets must be edible. 2. Lemon juice is not available. 3. Mousse cake is best refrigerated overnight. Its solidity will be better. 4. Mousse cake should be refrigerated. It's better not to exceed 3 days. 5. The recipe is suitable for a 6-inch heart-shaped mousse circle. There are skills in making delicious dishes.
