1. Prepare ingredients: mousse paste: 400ml light cream, 280g old yogurt, 200ml pure milk, 20g gelatin flakes, 50g caster sugar, 10ml rum, 38.5g egg yolks (two egg yolks), 100ml ice purified water. Mirror: 100ml purified water, 100ml strawberry juice, 7g gelatin tablets, 100ml ice water. Interlayer: a piece of cake dough. Surface decoration: 20 strawberries and 6 sugar beads.
2. The bottom of the mold is wrapped with tin foil, and the cake embryo is coded into the bottom of the mold. Strawberry slices are packed into the mold for a week.
3. Add 20g of gelatin tablets to 100ml of ice purified water to infuse.
4. Boil 200ml of pure milk and slowly pour it along the inner wall of the egg yolk container, stirring continuously while pouring.
5. Drain the soaked gelatine tablets, add the egg yolk milk liquid, and stir evenly until the gelatine tablets dissolve.
6. Add 280g of old yogurt and stir evenly for later use.
7. 400ml whipping cream into an anhydrous and oil-free container
8. Add 50g of caster sugar and 10ml of rum
9. Send it to six for distribution.
10. Add the yogurt and egg yolk liquid to the whipped cream and mix evenly to form a mousse paste.
11. Pour the mousse paste into the mold, leaving a 1cm mirror surface on the surface.
12. Pour the mold into the mousse paste and send it to the refrigerator for four hours until the surface is solidified.
13. Mirror surface: Add 7g of gelatine slices to 100ml of ice water to infuse. Strawberries are juiced in a cooking machine and sieved. Warm purified water at a temperature of 60 degrees, add gelatine tablets that have been soaked and drained of water, and stir evenly until all the gelatine is dissolved. Reduce the temperature to 30 degrees, add strawberry juice and stir well. Ready to decorate the surface with strawberries
14. Take out the frozen and shaped mousse embryo, and slowly pour the mirror liquid into the mold.
15. Place the strawberries and sugar beads according to your preferences. Put it in the refrigerator for more than ten hours.
16. For demoulding, the hair dryer can be used for one minute per week to easily demould.
17. The delicious French strawberry dessert is ready~
18. I like this unsweet French style~
Tips:1. 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.
2. Gelatine tablets, when adding 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.
3. Mirror surface: You can use Q sugar and water to boil until it dissolves. The ratio of sugar is 150: water is 200.
