Super soft custard-style dessert that melts in your mouth—[Coffee Mousse]

Overview

The English word for mousse is mousse, which is a custard-style dessert. Mousse cake first appeared in the gourmet capital of Paris, France. Her appearance is in line with people's pursuit of exquisite fashion. The characteristic of mousse is that it melts in the mouth, has a texture similar to ice cream, and is super soft in texture. It is a type of dessert like pudding.

Tags

• baking
• children
• afternoon tea
• mousse
• animal-based fresh cream
• cocoa powder
• coffee cookie bars
• coffee powder
• egg
• instant coffee powder
• low gluten flour
• salad oil
• fine sugar
• gelatin tablets
• lemon juice
• milk

Ingredients

Steps

1. 1 Crack the eggs into an oil-free and water-free container, stir well and then pour in the fine sugar

   

2. 2 Place the container in warm water at 40 degrees and beat with an electric mixer at medium speed

   

3. 3 Whip until the egg liquid begins to thicken and turn white, then turn to high speed and continue whipping

   

4. 4 The egg liquid will become thicker and thicker until the egg liquid dripping from the whisk can be drawn into a state that will not disappear immediately

   

5. 5 Sift low-gluten flour and coffee powder into the beaten egg batter in three batches and mix up and down. Mix each time until completely evenly mixed before adding the next one

   

6. 6 Pour the milk into the mixed coffee egg custard, stir it up and down, then add the salad oil and stir it in the same way

   

7. 7 Mix everything evenly, pour it into a six-inch cake mold, and put it in a preheated oven at 180 degrees for 20 minutes

   

8. 8 Remove from the mold after cooling, cut into slices, and put into a six-inch mold used to make mousse cake. It is best to cut a few thin slices and put them in two or three layers. After my cake base was made, more than half of it was eaten, so I could only put one layer in, so the cake base is ready

   

9. 9 Soak the gelatine slices in water until soft (I forgot to take a photo). Heat the milk, pour in the lemon juice and coffee powder, and mix continuously. Then add the soaked gelatine slices and mix until completely combined. Let cool and set aside

   

10. 10 Pour caster sugar into the fresh cream

    

11. 11 Mix with an electric mixer

    

12. 12 Beat the fresh cream until it is 6-7 times distributed and can barely flow. Pour the cooled milk coffee liquid into the fresh cream and mix well to form a mousse filling

    

13. 13 Pour into a mold lined with coffee cake base, smooth the surface, and refrigerate for more than 4 hours until the mousse filling is completely solidified.

    

14. 14 Take out and use a knife to make a circle along the edge of the mold to remove it. Cut into pieces and sprinkle some cocoa powder on the surface of the cake. Insert a coffee stick and serve