Dreamy Fruit Mousse

Overview

I’ve been thinking about making a mousse with passion fruit. Although, in this spring when it is suddenly warm and then cold, the mousse is still a little cool. However, the passion fruit is not to be missed. How many times have my eyes passed over Teacher Meng’s dreamy fresh fruit mousse, but I could only pass it by because the ingredients were not prepared. In fact, even now, with passion fruit, fresh blueberries are still hard to find. Fortunately, Teacher Meng has a note that raisins can be used instead. However, in this way, the name of fresh fruit seems a bit reluctant. God knows what a Kifford cookie is. However, since it is used as a cake base, digestive biscuits must also be suitable. As for the mirror pectin, you can omit it if you don’t have to do anything. It just makes it less shiny. Really unwilling to do so, I searched for Junzhi's first aid plan online. However, they are not satisfied. Option one, jelly. Very feasible in operation. However, the jelly you buy always has an overly spicy smell, which makes people feel grudged. Option two, commercially available jam. Not to mention the color of the jam, the taste of the jam alone made people reject this plan. In fact, it stands to reason that gelatine or fish gelatin powder should also be sufficient for this purpose. I didn't know where to look for proof, but suddenly I found a case of this method. Easy to solve. The dosage of gelatine tablets is also a bit confusing. What are the specifications of Teacher Meng’s 3 gelatin tablets? She stated in the dessert cup that the gelatine tablets she used were 2.5g/piece. Is this the same in other places? Let's assume she is. Then 3*2.5≈my own 2*4 must be feasible. Later facts proved that this is so feasible that the mousse after solidification has a slightly tough feeling. It seems that the amount of gelatine tablets used is slightly too large. If I had known it, I would have used 1.5 tablets. There is no mousse frame, and a 6-inch heart-shaped movable bottom mold is used to replace Teacher Meng's two heart-shaped mousse frames. It took a lot of effort to remove the base plate by inverting the mold, and even damaged the mousse a little, so I painted it with a mirror surface, hoping that it could cover up the ugliness. Later I remembered that I had always used a non-stick mold to replace the mousse frame

Tags

• baking
• brandy
• digestive biscuits
• fish gelatin powder
• fresh orange juice
• passion fruit juice
• raisins
• whipping cream
• fine sugar
• gelatin tablets
• water

Ingredients

Steps

1. 1 Mousse ingredients

   

2. 2 Soak raisins in brandy until soft

   

3. 3 Take it out, squeeze out the water, and place it in a 6-inch heart shape

   

4. 4 Soak gelatine sheets in ice water until soft

   

5. 5 Squeeze out the water and set aside

   

6. 6 Add passion fruit juice, orange juice and fine sugar, cook over low heat until the sugar dissolves

   

7. 7 Turn off the heat and add gelatine slices

   

8. 8 Add brandy

   

9. 9 Mix well and let cool,

   

10. 10 Whip the light cream until 7 minutes

    

11. 11 Add 1/3 to the liquid and mix well

    

12. 12 Pour back into the remaining cream and mix well

    

13. 13 Pour back into the remaining cream and mix well

    

14. 14 Pour into the mold and smooth the surface

    

15. 15 Spread the digestive biscuit crumbs evenly on the surface and refrigerate until solid

    

16. 16 Mirror material

    

17. 17 Pour water into the isinglass powder and stir until completely dissolved

    

18. 18 Take out the solidified mousse and blow it with a hair dryer along the side wall for half a minute

    

19. 19 Hold the bottom plate and slowly push the mousse up to the top

    

20. 20 Buckle in the plate

    

21. 21 Carefully remove the base plate, paint the surface with a mirror finish, and complete