【liaoning】mousse Dessert
1.
Prepare ingredients: Mousse paste: 260g light cream, 150g old yogurt, 20g egg yolk (one piece), 100g pure milk, 10g gelatin, 26g+10g fine sugar, 5ml Baileys liqueur, 100g purified water, 150g QQ sugar , 200g ice purified water, 100g crushed chocolate Oreo biscuits, 45g butter, 4 fresh strawberries, 8 imported blueberries.
2.
Production of chocolate biscuit base: 100g Oreo biscuit is powdered in a food processor, and 45g butter is dissolved into a liquid. The bottom of the mold is wrapped with tin foil, and the mixed biscuits are spread into the mold and compacted. Put it in the refrigerator and chill.
3.
Add 10g of gelatin tablets to 100g of purified water on ice, and infuse.
4.
20g egg yolk (one piece), add 10g fine sugar and mix well. Heat the pure milk on a low fire until it boils, pour it into the egg yolk liquid along the inner wall of the container, and keep stirring while pouring the pure milk until the egg yolk is slightly white.
5.
Soak the soft gelatin tablets to drain the water, add the warm egg yolk liquid and stir until the gelatin tablets dissolve. Sieved
6.
Add 150g of old yogurt to the egg yolk liquid, stir evenly and set aside.
7.
260g whipped cream, add 26g granulated sugar, 5ml Baileys liqueur, beat to 6 and distribute.
8.
Whipped cream state
9.
Add the egg yolk liquid to the whipped cream and mix evenly to form a mousse paste.
10.
Take out the refrigerated biscuit bottom molds, and pour 1/4 mousse paste into each mold. Put it in the refrigerator and chill for 1 hour until set.
11.
Green apple Q bomb sandwich: 75g green apple QQ candy, 100g purified water and boil on low heat until all the sugar is dissolved. Take out the refrigerated mousse molds, pour 1/2 green apple liquid into each mold, and put it in the refrigerator for one hour until it solidifies.
12.
Take out the refrigerated mousse molds, pour 1/4 of the mousse paste into each mold, and send it to the refrigerator to freeze until solidified.
13.
Green Apple Q Bomb Mirror: Green Apple QQ candy, 100g purified water, boil on low heat until all the sugar is dissolved. Prepare fresh strawberries and blueberries.
14.
Take out the solidified mousse molds, and inject 1/2 green apple Q elastic mirror into each mold. The surface is decorated with fresh strawberries and imported blueberries, and put them in the refrigerator for 10 hours.
15.
Demoulding: Take out the French mousse mould, whirl around for a minute with the hair dryer, and it can be easily demoulded.
16.
The delicious French dessert is ready, with a fresh touch of green, just like spring buds.
17.
The taste is even better, better than the texture of ice cream. It is light and silky as if it melts in the mouth, and the aftertaste is a refreshing green apple.
Tips:
1. The base of chocolate Oreo biscuit can be replaced by digestive biscuit, and the same amount can be replaced. The procedure is the same. You can also use homemade cookies, or add some nuts.
2. Mousse paste: The whipped cream must be hit to 6 distribution, 6 distribution, and 6 distribution. Important things are said three times. It is recommended to hand pump, as the whisk will pass more than 20 seconds.
3. When gelatin tablets are added to the egg yolk liquid, the temperature of the egg yolk liquid is 65 degrees. The temperature of the egg yolk liquid should be controlled well. Gelatine tablets will burn when the temperature is high, so the finished mousse is liquid.
4. Green apple Q shell sandwich, mirror surface: Q sugar, water and cook until it dissolves. Don't cook it hard, the gel will not solidify if it is burned.
5. Each step of mousse paste, interlayer, mousse paste, mirror surface, must be solidified and then poured into another portion.
