Kumamoto Bear Mulberry Mousse

Name: Kumamoto Bear Mulberry Mousse
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 100g Mulberry; 40g Caster sugar; 10g Gelatin powder; 100g Light cream; 5g Lemon juice; 50g pure water; 20g Whipped cream for garnish; Some Chocolate Ganache

by Q pig baby

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Mulberry is also called mulberry. It is harvested from April to June every year when the fruit is ripe. It is sweet and juicy and is one of the fruits that people often eat. Mature mulberries are oily, sweet and sour, preferably large, thick, purplish-red, and rich in sugar.
Nutritional value: Mulberry juice is thick like honey, sweet and sour and fragrant, rich in nutrition, so mulberry is also known as "the folk sacred fruit." Mulberry is sweet in taste and cold in nature. It has the effects of promoting body fluids and quenching thirst, nourishing liver and kidney, nourishing yin and blood, improving eyesight and soothe the nerves, black hair, strengthening joints, and sobering up alcohol. Mulberry is rich in active protein, vitamins, amino acids, carotene, minerals, glucose, sucrose, fructose, tannin, malic acid, calcium, vitamin B1, vitamin B2, vitamin C, niacin and other ingredients. Its nutrition is apple's 5-6 times, 4 times that of grapes.
Summer is here, let a lovely Kumamoto Bear Mulberry Mousse help you out.

Ingredients

Kumamoto Bear Mulberry Mousse

1. Remove the stalks of the mulberries, soak them in dilute salt water for half an hour. Rinse them with water, then soak them in clean water for 10 minutes, filter out the water, add 5 grams of lemon juice, and use a food processor to beat the puree.

2. Add 40 grams of granulated sugar to the mulberry puree, mix until the sugar is fully integrated, and set aside for later use.

3. 100 grams of whipped cream is whipped to 6 and distributed, and it is still flowing.

4. Add 10 grams of gelatin powder to 50 grams of purified water, and the insulated water will melt.

5. Add the gelatin liquid to the mulberry puree and mix well.

6. Mix mulberry puree and light cream.

7. Cover the bottom of the 4-inch height mousse ring with plastic wrap, and then wrap it with a layer of tin foil.

8. Pour the mousse liquid into the mousse ring, seal the surface with plastic wrap, and keep it in the refrigerator for 4 hours. This recipe is just enough to fill a 4-inch heightened mousse ring.

9. Prepare 20 grams of whipped cream, a little chocolate ganache, and demould the mousse.

10. Cover the surface of the mousse with the chocolate ganache from the center of the mousse in a circle, and then use a spatula to slightly smooth it. Use light cream to squeeze Kumamoto's eyes, eyebrows, and mouth. Finally, use ganache to do the eyes, draw a small nose and mouth, plug in the ears, and finish.

Tips:
Regarding the purchase of mulberries: The mulberries are sweet and sour, but the mature ones are rosy and attractive, but they are still very sour. The color of the truly mature mulberries is dark in purple and translucent in black. To pick this kind of ripe fruit, you must pinch its roots and don't touch the other parts, otherwise it will break with a little effort, and the juice inside will suddenly turn your fingers into purple-red.