#aca烤明星大赛#raspberry Mousse
1.
I bought frozen raspberries online, pureed them, and boiled them in a pot
2.
Take 150 grams of raspberry mud and put it in a pot
3.
1.5 pieces of gelatine slices are soaked in cold water in advance, and added to the warm raspberry puree
4.
Stir until melted
5.
Add granulated sugar to the whipped cream and beat until 5-6 to distribute
6.
At this time, the whipped cream has obvious lines. After lifting the whisk, the dripping whipped cream can stack on the surface instead of disappearing immediately
7.
Mix whipped cream and raspberry puree
8.
Stir evenly with a spatula. Serve Raspberry Mousse Paste
9.
The mousse ring is wrapped in tin foil, mine is a 6-inch three-energy mousse ring
10.
Chiffon cake slices baked in advance
11.
Put a slice of cake first
12.
Then pour in the right amount of raspberry mousse, put another piece of cake in turn, and put it in the refrigerator after completion until the surface is solidified
13.
Put half a slice of gelatin into cold boiling water to soak softly, take another 80 grams of raspberry puree, add the melted gelatin slices and stir evenly, filter the mixed raspberry puree with a sieve
14.
Pour it on the refrigerated raspberry mousse, put it in the refrigerator for 1 hour, and the mirror will solidify.
15.
I refrigerated overnight. After removing the tin foil on the outside the next day, blow it around with a hair dryer to release the mold.
16.
You can cut it into small pieces and decorate it yourself
Tips:
After the raspberry puree is whipped, you can taste the taste to see if you need to add sugar. I made a 6-inch mousse and 3 small cups in total.
