Edamame Mousse Cake

Edamame Mousse Cake

1. Weigh the crushed Oreo biscuits and set aside.

2. The butter melts in water.

3. Mix the melted butter and Oreo cookies and mix well with a spoon.

4. Wrap the bottom of the mousse ring with plastic wrap, spread the mixed biscuits into the bottom of the mousse ring, compact it with the back of a spoon, and send it to the refrigerator for storage for later use.

5. Cut the gelatine slices into small pieces, add in cold water, soak in water, and then keep stirring in insulated water until it is completely melted.

6. The edamame is cooked and peeled.

7. Pour cooked edamame and yogurt into a mixing cup, add powdered sugar and beat into a fine edamame paste.

8. Mix the melted gelatine slices with the edamame paste, and stir evenly with a spoon.

9. Beat the whipped cream with an electric whisk at low speed to 6-7 to distribute, and then pour the edamame paste with the melted liquid of gelatine slices into the whipped cream.

10. Stir evenly with a spatula to make the mousse liquid.

11. Pour the mousse liquid into the mousse ring, shake it a few times to produce large bubbles, cover with plastic wrap and put it in the refrigerator for more than 4 hours.

12. Add a little boiled water to QQ sugar.

13. Heat over water until the QQ sugar is completely melted, and let cool for later use.

14. Take out the mousse cake from the refrigerator, sieve the melted liquid of QQ sugar and pour it onto the surface of the mousse cake, and then put it in the refrigerator for about 30 minutes to form a mirror surface.

15. Take out the mousse cake and decorate it, and the very fresh edamame mousse cake is ready.

16. Isn't it beautiful?

17. The remaining little mousse liquid can be made into a mousse cup.

Tips:

The mold uses a 6-inch heart-shaped mousse ring from Sannengwu Nuo. When demolding, you can apply a hot towel to the outer ring of the mousse ring for a while, or you can use a hair dryer to blow on the outer ring of the mousse ring to release the mold. .