Dragon Fruit Mousse Cake by Daogrs Baking Recipe

Dragon Fruit Mousse Cake by Daogrs Baking Recipe

1. Prepare the materials.

2. Soak the gelatine slices in cold water to soften.

3. Mash the Oreo biscuits into a powder, add the butter that has been melted under water and stir well.

4. After wrapping the bottom of the mousse ring with plastic wrap, add the biscuits.

5. Use a rolling pin to compact the biscuits.

6. Dissolve the gelatine tablets in hot water.

7. Add the icing sugar to the whipped cream and send it to 6 to distribute. It will flow smoothly and set aside.

8. Melt the cream cheese until it is smooth in heat insulation. You can beat it with a whisk until it is smooth and then melt it.

9. Beat the dragon fruit into a liquid, sift through a powder sieve, add the dragon fruit juice and lemon juice to the cream cheese, and stir until smooth.

10. Add the hot-melt gelatin solution and stir evenly.

11. Add the whipped cream in two batches and mix quickly evenly, (to avoid the gelatine from becoming sticky)

12. Pour the dragon fruit mousse water into the mousse ring, smooth the noodles, and put them in the refrigerator for more than half an hour.

13. To make a mirror, add the sieved dragon fruit liquid to the powdered sugar, and add the gelatin liquid that has been melted in heat insulation.

14. After the mirror liquid cools a little, pour it onto the surface of the refrigerated mousse cake. Put the cake in the refrigerator and chill for more than 4 hours.

15. After taking the prepared mousse out of the refrigerator, put it on a hot towel to release the mold.

Tips:

Mousse cakes are often incompletely unmolded, are there any techniques?
You can use a hot towel or a hair dryer to demould. The downside of the hot towel is the temperature, and it cannot be applied to the entire edge of the mold. When the hair dryer is used, use the mid-range to blow around the edge of the mold until it can be easily slid down by gently pulling it down with your hand. Never forcefully pull down the mold, otherwise incomplete edges will come out. If you feel that the edges of the cake are a little soft after unmolding, put it in the refrigerator for a few minutes before proceeding.

To what extent should the whipped cream of the mousse be sent?
When the whisk is lifted only by the head of the whisk, the lines will slowly appear not very clear, and the lines will disappear immediately as the height of the whisk is lifted. Another method is to put the whipped cream and the basin slightly sideways. If the whipped cream flows to the bottom of the basin at a very slow speed, it means that it is suitable for mousse. There is no need to send it to a state where it won't flow at all.

Why is the mousse not delicate?
If you want that delicate feeling, sift the fruit paste with a very fine powder, then pour it into the whipped cream, chop and mix evenly.


What is the reason why the mousse does not freeze?
The amount of gelatine is not enough or the refrigeration time is not enough. It is generally placed in the refrigerator for 4 hours. If refrigerated for more than one night and still does not solidify, there will be less gum material!