Double Girl Heart Mousse

Double Girl Heart Mousse

1. First take out the mascarpone cheese and soften it

2. Stir over water until smooth

3. Beat an egg yolk, add 35g granulated sugar and 35g water to beat with sugar water, let cool to room temperature

4. Mix with mascarpone cheese and add 5g gelatin

5. You can add something else, for example, I added some chopped dried cranberries to match the color

6. Distribute the whipped cream over ice water until 6

7. Mix with cheese paste

8. Pour into the mold, half the height is enough, put it in the refrigerator and freeze

9. At this time, you can make the cherry part of the mousse. Cut the cherries, add sugar and marinate for over half an hour

10. Add a little water and simmer on low heat

11. Poke vigorously when cooking, add water when it’s almost dry, don’t get muddy

12. Until the added water is boiled out, it becomes a sticky and sweet jam.

13. After cooling, add 80g of yogurt and mix well

14. Add 5g gelatin powder to an appropriate amount (not too much) to boil in hot water

15. Pour in the jam paste and mix well

16. Whipping cream beat 6 distribution

17. First take out a part of the mix

18. Divide and mix with jam paste several times

19. Take out the frozen tiramisu mousse and pour the jam paste on top

20. Knock out the bubbles, scrape the surface, and throw it into the freezer to keep freezing

21. Chop the chocolate and put it in a big bowl

22. Put the whipped cream in the pot and heat it until small bubbles appear next to it

23. Pour it into the chocolate bowl while it's hot

24. Stir well

25. When it’s a little bit cooler, put the butter in, and the glaze is ready

26. Take the frozen mousse out of the mold and top it with glaze!