Chinese Food
Ocean mousse, the exclusive recipe of no food, no pleasure
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I haven't seen you for a long time. Dear friends, I was too busy and didn't update the menu. I hope you can forgive me... I especially like the sea. I like the beach. I like to roam by the sea... But they live in the Northwest.... So every time I go to the seaside, I'm very excited.... This sea mousse can be said to satisfy my yearning for the sea. It can also be eaten into my mouth. Lala... First of all, prepare sand, sea water, shells.... Wrong channel.. Since I can 't go to the seaside often, I will make the sea and put it in the refrigerator.... Clear water, golden beach, all kinds of shells, white waves.... The sea~
Cooking ingredients
Cooking Steps
Step1:1. Prepare three gilding tablets (5g one). Soak 5g and 10g gilding tablets separately in cold water and soak them in soft water (one minute or two
Step2:2. Pour the whole bottle of blue Rio cocktail into the container. Add the gelatine piece which is soft and wring out the water and heat it up. Stir until the gelatine piece melts completely.
Step3:3. Cool it fully. Then cover with plastic wrap and refrigerate i
Step4:4. Melt 40g animal butter in water.
Step5:5. Crush 14 pieces of digestive biscuits with a rolling pin.
Step6:6. Mix the melted butter and biscuits well.
Step7:7. Spread the mixed biscuits on the bottom of the mold. Compact and flatten them (I used an eight inch mold
Step8:8. Add 450g of yoghurt and 10g of gilding tablets which are soft and wring dry into the container. Heat them in water and stir until the gilding tablets melt completely.
Step9:9.300g Add 30g of soft white sugar into the animal cream and beat it to the shape of a milkshake. Mix it with the previous step (I added soft white sugar in the previous step in the picture. You can add soft white sugar at any step of these two steps when you do it. Just mix it completely
Step10:10. Pour the mixture into the mould with the bottom of the biscuit. Cool it and cover it with plastic film for cold storage.
Step11:11. Melt 40g white chocolate in water. Control the water temperature at about 70 ℃.
Step12:12. Apply the melted white chocolate to the shell mold. Then put it into the refrigerator to refrigerate and shape.
Step13:13. Demould the yoghurt mousse. (at least six hours later
Step14:14. Surround mousse.
Step15:15. Also take out the blue cocktail jelly at least six hours later. Mash it with a spoon and spread it on mousse. Just cover half of mousse.
Step16:16. Crush six digestive biscuits.
Step17:17. Spread the biscuits in the remaining space of mousse. Don't spread them too neatly.
Step18:18. Sprinkle white chocolate chips or coconut on the middle boundary. The coconut I use here is more seaside flavor.
Step19:19. Demould the shaped shell chocolate. Put it on the biscuit crumbs. There are beaches, shells, oceans and waves ~
Step20:Ocean, beach, shell, wave... Well.. This is Tahiti...
Step21:The magic weapon of chasing girl
Step22:
Cooking tips:1. Because it contains alcohol, the children's best not to eat it. 2. If the shell mold is not easy to buy, they can buy the shell like white chocolate directly. 3. The mixture added with the gilding tablet must be refrigerated for at least six hours before it can be finalized. There are skills in making delicious dishes.
