Blueberry Coconut Mousse Cake

Name: Blueberry Coconut Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets Chiffon Cake Pieces; Some Blueberry Coconut Milk Cream; 150g blueberry; 1/2 a cup Coconut milk; 72g Sugar; 1 cup fresh cream; 1 small packet Gelatin powder; 2 pcs protein; 27g water

by elmonte

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Yesterday was LG’s birthday. I made a mousse cake for him. Recently, I made a lot of butter cakes. My son said he wanted to eat mousse, so my daughter didn’t need to talk about it. I like both cream and mousse because she only eats outside.

I just bought a box of blueberries at home and used it. There is half a can of coconut milk in the refrigerator, so I don’t want to waste it, so I use it instead of juice, so I don’t have the color as expected. If you want color, you can use red grape juice or plum juice. The mouthfeel of this mousse melts in your mouth, and the coconut aroma is very strong and delicious. "

Ingredients

2 tablets Chiffon Cake Pieces
Some Blueberry Coconut Milk Cream
150g Blueberry
1/2 a cup Coconut Milk
72g Sugar
1 cup Fresh Cream
1 small packet Gelatin Powder
2 pcs Protein
27g Water

Blueberry Coconut Mousse Cake

1. Blueberry Coconut Milk Cream:

Beat the whipped cream with sugar until it does not flow, and put it in the refrigerator for later use.

2. The blueberries are pureed with a blender, and the residue is separated for use. (It’s amazing. After putting the blueberry juice for a while, it will be jelly-like.)

3. Soak the gelatin powder in coconut milk for 10 minutes, then melt in water and let cool.

4. Add the blueberry juice to the cold coconut milk and mix well.

5. Add the whipped cream and mix well. (This step waits until the Italian meringue is ready.)

6. Put the egg whites into a clean, water-free and oil-free container, add 20 grams of sugar, and beat at medium speed until fine foam appears.

7. Put 27 grams of water in a small pot, add 72 grams of sugar and cook until big bubbles are formed.

8. The boiled syrup is slowly poured into the egg whites in a string, while stirring at high speed.

9. Beat the meringue until you pick up the whisk and the tail is upright and shiny.

10. Put the meringue into the mixed cream and mix well.

11. Mixed mousse. (It's as light and delicate as a cake batter.)

12. Put a piece of cake into an 8-inch live cake tin. (A layer of tin foil is placed on the bread outside the cake mold to prevent leakage.)

13. Pour mousse over the cake slices and sprinkle with diced yellow peaches.

14. Put another piece of cake on it and press it lightly.

15. Pour in the mousse and scrape flat, leaving a little space for the jelly. Put it in the refrigerator for more than 3 hours. (It's better to put it all night.)

16. Put 85 grams of orange jelly powder into half a cup of water and boil until the jelly powder is melted, turn off the heat, then pour in half a cup of cold boiling water and mix well, after cooling, pour it on the cake, put some fruits for decoration, and continue in the refrigerator Refrigerate for half an hour.

17. It can be easily demoulded by blowing around the side with a hair dryer for 60 seconds.

Tips:
1. The remaining mousse and jelly can be made into small mousse cups.

2. The original recipe puts 17.5 grams of gelatin. I used to make the mousse that I thought was a hard Q version. It was not a taste that melted in the mouth. I didn’t like it. After the practice improvement, only 7 grams of gelatin powder was added. , The taste is soft and delicious. But I don't know if the quality of domestic jelly is the same as that of foreign ones, so this method is for reference only. )