Double layer girly mousse

Overview

There has been no update last week. I didn’t disappear in the sea of people... but I went to several cities in northern Jiangsu for research. I was too busy... During the research, it was said that a big thing happened, that is, the people across the country were in dire straits, and the temperature in various places exceeded the 40 degrees Celsius mark one after another. I don't like eating ice cream, mainly not because it will make me fat, but because the time to enjoy it is limited and it will melt quickly, and even if the soft ice cream does not melt, it will easily make the surrounding area sticky and dirty, which is very unpleasant. So here is a mousse that can be iced but can be kept at room temperature without worrying about melting. You can eat it slowly and have a good texture. People around me say that I am a cold-blooded person who has lived in black and white all my life. This time I went against my nature and used pink. I owe you a girlish heart~ By the way, many fruits are more delicious and sweet after being heated, such as - the cherries I used~

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• cherry
• chocolate
• egg yolk
• gelatin
• mascarpone cheese
• sugar
• whipping cream
• yogurt
• water

Ingredients

Steps

1. 1 First take out the mascarpone cheese and soften it

   

2. 2 Stir over water until smooth

   

3. 3 Beat one egg yolk, add 35g sugar and 35g water and beat with sugar water, then let cool to room temperature

   

4. 4 Mix with mascarpone cheese and add 5g gelatine

   

5. 5 You can add something else, for example I added some chopped dried cranberries to match the color

   

6. 6 Beat the light cream with ice water until 6 cents

   

7. 7 Mix with cheese paste

   

8. 8 Pour into the mold to half the height and place in the refrigerator to freeze

   

9. 9 At this time, you can make the cherry part of the mousse. Cut the cherries, add sugar and marinate for more than half an hour

   

10. 10 Add a little water and simmer over low heat

    

11. 11 Poke vigorously while cooking, add water when it's almost dry, don't burn it

    

12. 12 Cook until all the added moisture is boiled out and it becomes a thick, sweet jam

    

13. 13 After cooling, add 80g yogurt and stir evenly

    

14. 14 Add 5g gelatine powder to an appropriate amount (not too much) of hot water and dissolve

    

15. 15 Pour in the jam paste and stir evenly

    

16. 16 Beat 6 portions of whipped cream and distribute

    

17. 17 Take out some of it first and mix it

    

18. 18 Mix evenly with the jam paste several times

    

19. 19 Take out the frozen tiramisu mousse and pour the jam paste on top

    

20. 20 Knock out the air bubbles, scrape the surface, and throw it into the freezer to continue freezing

    

21. 21 Chop the chocolate and put it into a large bowl

    

22. 22 Put the light cream into the pot and heat until small bubbles appear slightly on the side

    

23. 23 Pour it into the bowl of chocolate while it's still hot

    

24. 24 Mix well

    

25. 25 When it cools down a bit, put in the butter and the noodles are ready

    

26. 26 Take the frozen mousse out of the mold and pour the glaze on it!