Cranberry Chocolate Mooncakes

Cranberry Chocolate Mooncakes

1. Cut the cranberries into small pieces and put them in a container, add an appropriate amount of rum to soak.

2. Drain and set aside after soaking softly.

3. Soak the gelatine slices with iced boiling water until soft and drain the water.

4. Heat over water to melt.

5. Filling preparation: Put the egg yolk and fine sugar into the container, mix and beat with an electric whisk until the fine sugar melts.

6. Boil the milk to 90 degrees, pour it into the beaten egg yolk, and stir evenly.

7. Add the melted gelatin solution and stir evenly.

8. Add lemon juice and stir well.

9. Add the whipped cream that has been distributed to six and mix well.

10. Add the soaked cranberries, stir well, and cool for later use.

11. Leather production: heat the chocolate until it melts in water.

12. Pour the melted chocolate liquid into the mold.

13. Put it in the refrigerator and freeze for 5 minutes.

14. Pour out the unsolidified chocolate and freeze it in the refrigerator for 5 minutes to form a hard knock.

15. Cranberry chocolate making: Put the filling into the chocolate mold until it is eighth full.

16. Put it in the refrigerator and freeze.

17. Frozen until hard, take out, and top with melted chocolate until full.

18. After smoothing, put in the refrigerator and freeze until hard, ready to be eaten after demoulding. (If you haven't finished eating, it should be kept in the refrigerator)

Tips:

Cranberry Chocolate Mooncake Ingredients:



Leather: 300g milk chocolate, 200g bittersweet chocolate



Filling: 48 grams of egg yolk, 36 grams of caster sugar, 150 grams of milk, 3 pieces of gelatin, 1/2 lemon juice, 150 grams of whipped cream, 30 grams of cranberry, a little rum