Rainbow Mousse
Overview
There is a child in everyone's heart, and the rainbow is like a bridge connecting the present with childhood. The rainbow feels very dreamy, as if it is a hope extended from a fairy tale. As long as you can touch it, you can grasp happiness. Rainbows in fairy tales will appear beside streams in the forest, while small animals live in bright and gorgeous scenery, in peace. In reality, it is not so easy for us to see rainbows, and childhood seems far away from ourselves. So Rainbow Mousse, in a sense, also contains a trace of childhood. Rainbow-colored desserts can easily make people feel happy. In front of such visually impactful desserts, your appetite will inevitably increase and your mood will also improve. If you still have a childlike innocence, you might as well try making a rainbow mousse and experience the joy of childhood.
Tags
Ingredients
Steps
-
Mousse cake base ingredients: Guyou original biscuits: 80g, butter: 40g
-
Mousse ingredients: yogurt: 200g, powdered sugar: 20g, light cream: 200g, fish gelatin powder: 10g, cold water: 40g, food coloring: 4 kinds
-
Make the mousse cake base first, then mash the biscuits in a mixing bowl
-
Use a sieve with a slightly larger hole to sift out the biscuit crumbs. Use the same method to mash and sift the remaining large biscuit crumbs
-
Melt the butter in heat-insulated water and add it to the biscuit crumbs and mix evenly with a spatula
-
Pour the mixed biscuit crumbs into a 6-inch cake mold, flatten it with a spatula, and store it in the refrigerator for later use
-
Next, make a mousse paste. Pour the isinglass powder into cold water and dissolve it first
-
Mix yogurt and powdered sugar together evenly
-
Beat the light cream until it becomes 7-fold, and it will be ready to use
-
Then soak the dissolved isinglass powder in hot water and dissolve it into a liquid state
-
Pour the melted isinglass liquid into the yogurt paste, mix well and set aside
-
Pour the yogurt paste into the whipped cream and mix evenly with a manual egg beater
-
Make a mold with a biscuit base in advance and take it out. First pour one-third of the white mousse paste into the mold. Divide the remaining mousse paste into 4 small paper cups. One quarter of the mousse paste will be less and less than the other. Add two drops of food coloring to each portion and mix well
-
Then pour the largest portion of the four colored mousse paste into the mold first, and slowly pour it from the middle. Then pour the largest portion of the remaining three portions, and slowly pour it from the middle to let the previous colored mousse paste slowly and naturally expand
-
Finally pour the smallest portion, pour the mold into the baking pan, and put it in the refrigerator for 4 hours (or more than 4 hours)
-
After the mousse is solidified, take it out and apply a hot towel around the periphery of the mousse mold so that the mousse inside is slightly melted by heat before demoulding
-
After unmoulding, place the mousse on a plate and decorate slightly before serving
-
Done
-
...
-
...
