#aca烤明星大赛# Healthy, Fresh and Multi-flavor Mousse
1.
Prepare the ingredients for the red date finger biscuits.
2.
Put the red dates in a small pot and add half of the red dates to a boil, and then cook for 50 minutes. (Try to choose a big red date that has no broken skin so that water will not enter the red date and affect the sweetness during the cooking process)
3.
The boiled red dates peel off the outer skin, remove the inner core, and use a spoon to press into a delicate jujube puree. (The red jujube skin after cooking is still very easy to peel, and the jujube puree after peeling will be more delicate).
4.
Separate the egg white and egg yolk (choose a clean container with no oil and water for the egg white, and the egg yolk can be put directly into the container for jujube puree).
5.
Stir the jujube puree and egg yolk evenly, making sure to mix them very evenly.
6.
Beat the egg whites until the whisk is lifted into a small, firm, pointed shape.
7.
Add one-half of the beaten egg white to the jujube puree and mix well. (Be sure to stir up and down, don't stir in circles to prevent defoaming.)
8.
After stirring, pour it into the remaining egg whites, and stir evenly by turning up and down.
9.
After mixing well, sift into flour.
10.
Stir evenly by turning up and down.
11.
Put it into a piping bag with a small round hole piping mouth. (If you don't have this kind of piping mouth, you can also just cut a small mouth for the piping bag).
12.
Spread greased paper on the baking tray and squeeze into finger cakes about 2 cm wide and 5 cm long.
13.
Preheat the oven at 170 degrees in advance for 2 minutes, put it in the middle of the oven and heat it up and down at 170 degrees, and bake for 15 minutes.
14.
After baking, let cool and set aside.
15.
Prepare the ingredients needed for the mousse filling.
16.
Sprinkle the fish film into small pieces and put it in the container, add 100 grams of water, put the container into the warm water in the pot, and let it melt over the water. (It takes a few minutes to melt, don’t stir it in a hurry, it will melt away after a period of time on top of hot water. Stirring may cause isinglass particles)
17.
Cut the mango into small pieces and put it in a food processor to make a mango puree. Add 100ml of yogurt and stir evenly. Add 250ml of water to boil the bayberry and boil for 2 minutes. After cooling, take bayberry water and add 5g of honey and stir well. Pour the yogurt into the container. In spare. Finally, stir the melted fish glue evenly and then pour it into three containers and stir evenly for later use.
18.
Cut the baked red date finger biscuits into suitable pieces and place them at the bottom of the square container.
19.
One layer of mango and one layer of bayberry juice and one layer of yogurt. Each layer needs to be placed in the refrigerator for about 1 hour to allow it to solidify before pour into another layer. If you want to make it solidify faster, you can put it in the freezer It takes about 20 minutes or so.
20.
Cut one end of the red date finger biscuits flat and set aside.
21.
Put the solidified mousse into the container, then wrap the red date finger biscuits around the sides and tie the ribbons.
22.
Finally, you can put a mint leaf on top for decoration.
Tips:
1. Generally speaking, this mousse is quite simple, and you can change it to other fruit juices as you like.
2. The solidification step requires a little care, and the division of the finished product will be unclear if the solidification is not completed.
3. When making red date finger biscuits, try to use a large red date first, which is mainly meaty, and can also reduce the workload of peeling the date.
