#aca Fourth Session Baking Contest# Creates Erotic and Fresh Passion Fruit Mousse

Name: #aca Fourth Session Baking Contest# Creates Erotic and Fresh Passion Fruit Mousse
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 70g Sugar; 40g Salad oil; 52g Low-gluten flour; 15g cocoa powder; 65g water; 70g Passion fruit juice; 1 Gelatine Tablets; 150g Light cream; 60g Fire Dragon Juice; 50g butter; 20g Powdered sugar; 5 drops Lemon juice

by Seung Chan Mommy CCM

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I think passion fruit is the king of fruits, because her taste is so good. The sour taste is also my favorite. It is made into mousse, sweet and sour, cold and cold. It is most suitable for this kind of weather. .
The aca competition requires the use of natural colors to make food, and the color of passion fruit juice is the most perfect.
This mousse is so delicious, friends, it's definitely worth a try!
The following formula can make two four-inch heart-shaped mousses"

#aca Fourth Session Baking Contest# Creates Erotic and Fresh Passion Fruit Mousse

1. Prepare all raw materials in advance

#aca Fourth Session Baking Contest# Creates Erotic and Fresh Passion Fruit Mousse recipe

2. Cocoa powder is mixed with water first, and then mixed with salad oil and stirred evenly

3. Add egg yolk and stir well

4. Add sifted low-gluten flour and mix well

5. The egg whites are added three times with fine sugar and beat until stiff and foamy

6. Take half of the meringue and cut and mix with the previous chocolate egg yolk paste

7. Then mix with the remaining meringue, cut and mix evenly, pour into a mold and bake at 175 degrees for 20 minutes

8. Beat the whipped cream until it is distributed as shown in Figure 8

9. After cooling the baked cake slices, use a mousse mold to cut out shapes

10. Mix passion fruit juice and whipped cream

11. After the gelatine slices + 2 tablespoons of cold water are softened, heat it over water to completely dissolve, mix with the passion fruit mousse liquid and stir evenly, pour it into the mold with the cake slices, (forgot to take this step)

12. The preparation of the jelly layer: Passion fruit juice + powdered sugar and stir well gelatin flakes + 2 tablespoons of cold water to soften it, heat it over water until it is completely dissolved, and then mix it with the passion fruit juice.

13. Pour it on the mousse, refrigerate for three hours and set the shape. (I forgot to take this step.) The mold release is to cover the mousse ring with a hot towel, and then the mold can be removed smoothly.

14. The production of cream frosting, butter + powdered sugar + light cream + lemon juice mixed and whipped

15. Put the cream into a piping bag, draw a pattern on the top with a No. 1 flower mouth, and write aca

Tips:
In summer, mousse is easy to soften under the influence of high temperature. If the temperature is too high, it may become semi-liquid, so the mousse cake must be kept refrigerated. Regarding the demoulding method of mousse, you can cover it with a hot towel around the mousse ring. , It can be demoulded smoothly. The decoration methods can be arranged according to your own preferences. Fruits are also very beautiful.