Cheese Mousse

Cheese Mousse

1. Mix the gelatine powder in the mousse with ice water and let it stand for 5 minutes, then stir and melt in insulated water, then mix it with room temperature yogurt evenly for later use (remember that the yogurt is at room temperature, room temperature, room temperature... take it out in advance to reheat)

2. Cover the original 6-inch mousse mold with tin foil, and put a piece of cake on the bottom layer for later use

3. Add fluff marshmallows to the whipped cream and stir a few times, put it in the refrigerator and let it stand for a while, until the marshmallows are better integrated

4. Sit in ice water and whip the whipped cream at a low speed until it is distributed until the lines appear.

5. Add mascarpone cheese, stir slightly, and beat with a whisk for about 5-10 seconds

6. Sift in the whole milk powder and stir gently

7. Then pour in the yogurt mixture made before, and stir evenly (I still use an electric whisk for 5-10 seconds)

8. The state of the evenly mixed mousse is still relatively good. The state should be handled well. After the slag state is easy to appear, so those who have been afraid, do not operate the electric egg beater, just use the scraper

9. Pour the mousse paste into the mold where the cake slices were previously placed, and then put it in the refrigerator for more than 3 hours

10. Jelly part: 8g of gelatin powder and 24g of Bing Rui Ao cocktail in the formula mix and let stand for a while, after the insulated water melts, pour into the remaining Rui Ao cocktail and mix well (return the temperature in advance, it must be at room temperature)

11. Cut the dragon fruit into the Rui'ao cocktail mixture to make the jelly colored (this is a simple way, the normal way is to smash the dragon fruit, sift the black seeds, and add pure dragon juice to the cocktail mix. Don’t be afraid of trouble. My dear, you can do it this way, it's also very beautiful!)

12. When the color of dragon fruit penetrates into the wine jelly, then directly pour it on the surface of the mousse that has been refrigerated before, and then put it in the refrigerator for 2 to 3 hours. After carefully tearing off the tin foil, blow the mousse ring with hot air from the hair dryer or Put a hot towel on the mousse ring for easy and perfect release

13. Finished product

14. Finished product

Tips:

1. Gelatine must be mixed with ice water and set aside for a while, and then the insulated water melts, and remember that it must be mixed with a liquid at room temperature, and cannot be poured into a frozen liquid, otherwise it will easily cause particles to form and affect Taste!
2. Use the mousse ring to wrap the tin foil. It is best to put a slightly larger base underneath, which is convenient for shaping and operation. I am putting an 8-inch cake mold base here. I didn’t see the picture clearly. I imagined it. simple!