Rainbow Mousse

Overview

The summer in Liuzhou is really hot. It was so hot that I wanted to make a delicious dessert but ended up not wanting to make anything after buying the ingredients. So I bought a bottle of whipped cream and stayed in the refrigerator for a month. It was about to expire next month and I had to consume it quickly. I couldn't bear to waste the cream that cost more than sixty yuan! I made a cake roll and a pancake, but it also consumed a lot. I originally planned to make mango mousse, but thinking that the past two days were all mango-flavored, I wanted to change the flavor. I searched online and found this rainbow mousse. It was really beautiful. Unfortunately, my finished product was flawed. The first layer of batter sank a little too long after I left it aside!

Tags

• baking
• children
• mousse
• birthday
• butter
• fish gelatin powder
• food coloring
• guyou digestive biscuits
• whipping cream
• yogurt
• powdered sugar
• water

Ingredients

Steps

1. 1 Biscuit base ingredients: 80 grams of biscuits, 40 grams of butter

   

2. 2 First, make the biscuit base. Crush the biscuits with a rolling pin or a food processor.

   

3. 3 Butter is melted into liquid by insulating water,

   

4. 4 Mix the butter and biscuit crumbs evenly, spread it on the bottom of a six-inch cake mold, flatten it with a spatula, cover it with plastic wrap and refrigerate it. If the mold is not non-stick, it is recommended to brush a thin layer of oil around and on the bottom to facilitate the release of the finished product

   

5. 5 The ingredients for the mousse include 200 grams of whipping cream, 200 grams of yogurt, 10 grams of fish gelatin powder, 40 grams of powdered sugar, and 40 grams of water.

   

6. 6 Add the yoghurt to the powdered sugar and stir until the sugar melts,

   

7. 7 Add a drop of vanilla extract and mix well, optional,

   

8. 8 Add 40 grams of water to fish gelatin powder and stir well until the hot water melts

   

9. 9 Whip the light cream until it is 60% hairy, when lines appear,

   

10. 10 Pour the melted isinglass liquid into the yogurt and stir well,

    

11. 11 Then pour the yogurt into the whipped cream and stir evenly

    

12. 12 Take out the cake base from the refrigerator, first pour a quarter of the white mousse liquid,

    

13. 13 Divide the remaining mousse into four equal portions and add two drops of coloring to each portion

    

14. 14 Mix well,

    

15. 15 Start pouring a large amount of mousse liquid, and pour pink, yellow, blue, and green mousse paste into the center of the mold

    

16. 16 After all the mousse liquid is poured, seal it with plastic wrap and put it in the refrigerator for 2 hours,

    

17. 17 When demoulding, put a cup on the bottom of the mold, cover it with a hot towel for a while and then cut it into pieces for consumption