【Liaoning】Strawberry Mousse

Overview

This is a French dessert with fresh strawberries; a non-sweet mousse, the chiffon cake embryo is paired with yogurt. It has moderate sweetness and sourness and melts in your mouth when you eat it. It is a mousse that Weiyu likes very much

Tags

• baking
• cake embryo slices
• egg yolk
• ice purified water
• old yogurt
• pure milk
• purified water
• rum
• strawberry
• strawberry juice
• sugar beads
• whipping cream
• fine sugar
• gelatin tablets
• ice water

Ingredients

Steps

1. 1 Prepare the ingredients: mousse paste: 400ml light cream, 280g old yogurt, 200ml pure milk, 20g gelatin tablets, 50g fine sugar, 10ml rum, 38.5g egg yolk (two egg yolks), 100ml ice purified water. Mirror surface: 100ml purified water, 100ml strawberry juice, 7g gelatine tablets, 100ml ice water. Interlayer: one piece of cake embryo. Surface decoration: 20 strawberries and 6 sugar beads.

   

2. 2 Wrap the bottom of the mold with tin foil and insert the cake base into the bottom of the mold. The strawberry slices are coded into the mold for a week.

   

3. 3 Soak 20g of gelatine tablets in 100ml of ice-cold purified water.

   

4. 4 Boil 200ml of pure milk and slowly pour it along the inner wall of the egg yolk container, stirring constantly while pouring.

   

5. 5 Drain the water from the soaked gelatine sheets, add to the egg yolk milk liquid, stir evenly until the gelatine sheets dissolve.

   

6. 6 Add 280g of old yogurt, stir well and set aside.

   

7. 7 Put 400ml of light cream into a water-free and oil-free container

   

8. 8 Add 50g of caster sugar and 10ml of rum

   

9. 9 Send to six points.

   

10. 10 Add the yogurt and egg yolk liquid to the whipped cream and stir well to form a mousse paste.

    

11. 11 Pour the mousse paste into the mold, leaving 1CM of mirror space on the surface.

    

12. 12 Pour the mousse paste into the mold and place it in the refrigerator for four hours until the surface solidifies.

    

13. 13 Mirror surface: Soak 7g of gelatine slices in 100ml of ice water, put the strawberries into a food processor to juice, and sift. Warm purified water at 60 degrees, add soaked and drained gelatine tablets, stir evenly until the gelatine is completely dissolved. Lower the temperature to 30 degrees, add strawberry juice and stir evenly. Prepare the surface for garnishing with strawberries

    

14. 14 Take out the refrigerated mousse embryo and slowly pour the mirror liquid into the mold.

    

15. 15 Arrange the strawberries and sugar beads according to your preference. Place in the refrigerator to chill for more than ten hours.

    

16. 16 To remove the mold, use the hair dryer for one minute to remove the mold easily.

    

17. 17 The delicious French strawberry dessert is ready~

    

18. 18 I like this non-sweet French style ~