Daisy Mousse

Name: Daisy Mousse
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece 6 inch chiffon; 440g Animal cream; Some Buttercream flowers; Some pigment; 100g Powdered sugar; 6 slices Gelatine Tablets; 540g Orange juice

by Rainy Night Star Morning 727

5.0 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

Daisy Flower Language
Daisy (Daisy): Species-Compositae color-white, pink, red alias-marguerite period-spring ~ early summer production area-western Europe flower language is: pure beauty, innocence, childishness, pleasure, happiness, peace, hope, and My favorite-"Love in the bottom of my heart"
It is a very cute flower, and it is also my favorite flower. It is like a pure and innocent shy girl, although she is not the kind of woman who will immediately attract people's attention, but the more you look at it, the more you can discover her beauty and advantages. In mythology, she was transformed from the forest spirit Villigis. When Villiquis was having fun with her lover, she was discovered by the god of the orchard, so she became a daisy in the chasing. It can also be said that the love hidden in the heart is as written in Musser’s poem "I love and say nothing; I love, only my psychological perception; I cherish my secrets, and I cherish my Pain; I have swears that my beloved does not hold any hope, but it is not without happiness. As long as I can see you, I will feel satisfied."

Ingredients

Daisy Mousse

1. 6-inch cake divided into two

2. Put 2 pieces of gelatine into cold water and soak until it looks like the picture.

3. After soaking the gelatine slices, put them in orange juice and dissolve in water, and let them cool for a while

4. Add 220 grams of cream to 50 grams of powdered sugar and beat until 7-8. Distribute it.

5. Whip 220 grams of cream until 7-8 and distribute it.

6. This is the cream distributed 7-8

7. Pour the whipped cream into the orange juice, add it in two portions, add half of the first time and mix well, then add the second time and mix well

8. Pour the orange lake into the mousse circle, knock the slices and shake the mold a few times, knock out bubbles and smooth

9. Scrape the cake, put it in the freezer and freeze for five minutes, then put it out and put it in the refrigerator for 5 hours

10. Soak 2 pieces of gelatine slices into orange juice and dissolve in water.

11. After the orange juice cools down, take the mold out of the refrigerator, pour the orange juice on it, and put it in the refrigerator for 4 hours

12. 2 slices of gelatine slices are soaked in cold water and put into orange juice to dissolve in water, and then let it cool for a while

13. Add 220 grams of cream to 50 grams of powdered sugar and beat until 7-8. Distribute

14. Pour into the orange juice, add it in two batches, add half of the first time and stir well, then add the second time and stir well

15. Pour the well-stirred orange juice paste

16. After shaking it for a few times, it will produce bubbles and then put it in the refrigerator for 5 hours to peel off and decorate.

17. After refrigerating for 5 hours, take it out and blow around the cake with a hair dryer or use a hot towel to wrap around the cake mold for a while, then it will be demoulded