Fruit Mousse Cake

Name: Fruit Mousse Cake
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 40g butter; 200g Yogurt; 20g Caster sugar; 200g Light cream; 15g Isinglass powder; Some Fresh fruit cubes; 60g Cold water; 80g Guyou Original Biscuits

by Pinchu Baking

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

Mousse cake first appeared in the gourmet capital of Paris, France. At first, the masters added various auxiliary materials to stabilize the cream and improve the structure, taste and flavor, making the appearance, color, structure and taste richer and more natural and pure. After being frozen, it tastes endless and becomes the best in cakes. The cultural connotation of mousse cake reflects fashion, health and taste. The taste is pure and natural, fresh and smooth, without the characteristics of greasy cream cake, delicate and cool taste, with the characteristics of high-grade ice, the ingredients are natural and healthy, the shape decoration has clear levels, the color is coordinated, and the theme is clear. Features.

Ingredients

Fruit Mousse Cake

1. Material preparation

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