#柏翠大赛#chocolate Orange Mousse
by Laugh thickly
Favorite
Difficulty
Normal
Time
2h
Serving
2
My fà-style debut! "
1. Beat the egg whites to stand upright with small sharp corners.
2. Beat the egg yolks until white, pour in the butter and mix well.
3. Pour 1/2 of the meringue into the egg yolk paste and mix well.
4. Sift in low-gluten flour and almond flour and mix until there is no dry powder.
5. Pour in the remaining meringue and mix well.
6. Pour in the diced orange zest and mix well.
7. Bake at 180 degrees for 13 minutes.
8. Cut two circles with mousse rings.
9. Mix orange juice and rum, and brush all on the cake slices.
10. Heat the milk to a boil, add gelatine powder and mix well.
11. Pour on the chopped chocolate and stir slowly until the chocolate has melted into a smooth and shiny state.
12. Cool down with ice water until it has a thick feeling.
13. Beat the whipped cream to 7 and distribute, add the chocolate batter in two portions, and mix well.
14. Pour 1/2 of the chocolate mousse into the cake mold.
15. Put another piece of cake, press gently, and then put it in the freezer for 10 minutes.
16. Add granulated sugar to the orange juice. Heat until the granulated sugar melts and the orange juice is slightly thick. Pour in gelatin powder and mix well.
17. Take out the frozen mousse mold, slowly pour in the orange juice, and freeze for another 15 minutes.
18. After the orange juice is completely set, pour in the remaining chocolate paste and freeze for another 15 minutes.
19. Gelatin powder is melted with a little bit of hot water.
20. Mix the milk, sugar, and cocoa powder evenly. Heat until the texture is thick and remove from the heat. Pour the gelatin liquid and mix evenly.
21. Take out the frozen mousse, pour it on the top layer, smooth it, and refrigerate until set.
22. After it is completely solidified, use a hair dryer to blow around and demould
23. Melt a little chocolate, use the back of a spoon to spread the shape on the greased paper, refrigerate and set the shape before use.
