Berry Caramel Semicircle Mousse
1.
Pour corn oil, granulated sugar and water into an egg-beater bowl, stir into a rice soup with a whisk; pour in the sieved low-powder, mix slightly until there is no dry powder; add vanilla extract, pour in the egg yolk, Stir until it is smooth and non-grainy and serve as egg yolk paste; take two small spoons of mixed egg yolk paste and put them into two bowls respectively; add a little coloring material to make two slightly different colors; add 1/2 each Small spoon of low powder, mix well
2.
Put the egg whites into a water-free and oil-free container, add a few drops of white vinegar, beat with a whisk at low speed until thick foam, add 45g of fine sugar in batches, first low speed and then high speed to whip the egg whites; beat the egg whites to dry foaming, lift Whisk is jagged
3.
Take two tablespoons of beaten egg whites and mix them into the batter mixed in step 6; put it into a piping bag, and cut a small opening on the top
4.
Squeeze small dots with two colors of batter on the greased paper smeared with a little salad oil; put it in a preheated oven at 175 degrees Celsius, bake for about one minute, touch the batter with your hands and take it out without sticking your hands.
5.
During the baking process, mix the remaining egg yolk paste with egg whites, first take one third of the egg whites and mix with the egg yolk paste, cut and mix evenly; then take one third of the egg whites and mix in, and finally pour the egg yolk paste into the remaining egg whites ,Cut and mix evenly; pour the mixed egg yolk paste into the baking tray, and use a spatula to flatten the surface
6.
Put it into the preheated oven at 180 degrees Celsius and bake for about 18 minutes. After taking it out, it will be inverted and placed on the wire rack. Tear off the greased paper on the surface, and cover the cake with the greased paper, and let it cool for later use.
7.
After the quick-frozen blackberries have been deiced at room temperature, put them into the cooking cup together with the milk and beat them evenly; pour the beaten blackberry milk solution into the pot, add 40g of fine sugar, boil over medium heat and remove from the heat
8.
Soak the isinglass powder in clear water until it swells, the insulated water melts, pour it into the blackberry milk solution and mix it, let it cool for later use; whipped cream and fine sugar are beaten with a whisk to barely runny
9.
Pour in the cooled blackberry milk solution, beat evenly, and serve as a berry mousse solution
10.
Mix the caramel sauce and milk evenly; add the isinglass powder into clear water and soak until it swells, melt in the insulated water, pour it into the caramel milk solution in step 1, mix well, and set aside; beat the whipped cream to a barely flowing state with a whisk; Pour the caramel milk solution into the whipped cream and beat evenly to form a caramel mousse solution
11.
Cut the water jade cake slices into appropriate sizes and spread on the bottom of the mold; pour the berry mousse
12.
Sift the Q heart filling to remove the dry powder and cut into cubes
13.
Put the Q heart filling into the berry mousse, put it in the refrigerator for 10 minutes and take it out; pour in the caramel mousse, cover with plastic wrap, and refrigerate to shape; after the inverted button is released, you can decorate as you like
