Cooking Steps

1. 

   Step1:Method of making pineapple cream jelly 1. Soak the jiliding tablet in ice water until it is completely softened. Drain the water for use. Cover the bottom of the round mousse steel ring with a diameter of 14cm with a fresh-keeping film and pull it flat. 2. In a small bowl, mix the sugar and corn starch evenly. At the same time, put the pineapple fruit antler into a pan and heat it. When it's warm (4050 ℃), add the mixture of sugar and corn starch. Stir it evenly. 3. When it's slightly thickened, leave the heat. Use a rubber scraper to continue stirring for 23 minutes. Put in the gelatine slices which are soft in ice water and drained. Finally put in the diced butter. Stir until melted and well mixed. 4. Pour it into the mould with the back cover of step 2. Freeze it until it is completely froze

2. 

   Step2:Parmesan cheese and coconut cake making 1. Put the protein and sugar in the measuring cup (the quantity is too small, the cook machine can't operate, so the hand-held electric mixer is used to beat it) and use the hand-held mixer to beat it to the soft peak shape. 2. Mix in the almond powder, flour and 10 grams parmesan cheese. The batter will be rough - because parmesan cheese with a brush is in the batter. 3. Put it into the decoration bag（ 1.3cm Round nozzle). Extrude the spiral shape on the silica gel baking pad. The diameter should be greater than 16 cm. Put it into the oven preheated to 170 ℃ / 170 ℃. When the surface is roasted to a slight color, sprinkle the remaining 30 g of Parmesan cheese on the surface. Bake for a few minutes.

3. 

   Step3:Parmesan Cheese Mousse production method 1. Soak the gilding slice in ice water until it is completely softened. Drain the water for use. Parmesan cheese is finely grated. Heat 270 grams of light cream in a thick pan over medium low heat. 2. At the same time, in a small bowl, mix the sugar, egg yolk and corn starch evenly (note - this step should not be made too long in advance, otherwise the egg yolk and the coarse particles formed with the sugar will be difficult to melt if the time is too long). When the light cream is boiled to the beginning of steam, it is gradually poured into the egg yolk mixture and continuously stirred. After mixing, it is poured back into the pan and heated again to 8284 ℃ - a direct judgment method - the finger mark will not be recovered after scratching on the rubber scraper with fingers. 3. Add the gelatine and mix. Pour it on the Parmesan cheese. Melt the Parmesan cheese with the heat of the liquid. Mixing and emulsifying with hand-held homogenize