Fruit Mousse Cake
1.
Mousse cake base material: 80 grams of Guyou original biscuits, 40 grams of butter mousse Ingredients: 200 grams of yogurt, 20 grams of caster sugar, 200 grams of light cream, 15 grams of isinglass powder, 60 grams of cold water, appropriate amount of fresh fruit
2.
First make the mousse cake base, put the biscuits in an egg-beater and mash them first
3.
Use a larger hole sieve to sift the biscuits, the remaining large-particle biscuits are crushed and sieved in the same way.
4.
After the butter is insulated and the water is melted, add it to the biscuits and mix evenly with a spatula
5.
Pour the mixed biscuits into a 6-inch cake mold, flatten them with a spatula, and put them in the refrigerator for later use
6.
Pour the isinglass powder into cold water and dissolve it first
7.
Add yogurt and fine sugar together with heat insulation water (to sugar) and stir evenly
8.
The whipped cream is ready to be used when the lines appear
9.
Pour the yogurt and sugar mixture into the whipped cream and mix well
10.
The soaked isinglass heat-insulating water melts into a liquid state
11.
Pour the liquid fish gelatine into the mixture of step 8 and mix well to form a mousse paste
12.
Take out the mold from the refrigerator and pour half of the mousse into the mold
13.
Sprinkle another layer of fresh fruit diced
14.
Pour in the remaining mousse to cover the fruit in the middle
15.
Pour the mousse paste and shake it slightly to make the surface flat, put it in the refrigerator for 3 hours
16.
Take out the refrigerated mousse and apply a hot towel to the periphery of the mold, so that the periphery of the mousse is slightly heated to melt and release
17.
Take off the mold and put the mousse on the plate
18.
Finally, decorate some fruits you like to eat
