Name: Lotus Yogurt Mousse Cake
Total time: 1 d
Yield: 5
Cuisine: Chinese
Ingredients: 250g Light cream; 50g Sugar; 50g Mascarpone; 30g milk; 14g Gillian; 80g Sprite; 1 chiffon cake; 80g Butter cream; a little pigment; 5g rum; 170g Old yogurt; 30g Boss Blue Orange Wine

Lotus Yogurt Mousse Cake

by Yuchi Pink

5.0 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

The weather is getting hotter and hotter, the season for eating mousse is here, haha, I have done a lot, I always want to change the pattern to do it, this time I made the lotus mousse, the slim lotus is in full bloom on the turquoise lake . . . . . . Haha, for the first time I thought about mounting lotus, and it looked like haha after finishing it.
The lotus leaf uses 104 flower mouth, the leaf vein uses the 2 flower mouth, and the lotus uses the 98 flower mouth. The cake is a 7-inch heart-shaped mold. I used a piece of 6-inch chiffon cake. The practice of chiffon cake has been uploaded many times, and I will not upload the specific method this time. The original formula and method are still the same. If you are interested, you can read the previous articles.

Lotus Yogurt Mousse Cake

1. Soak the gelatin in cold water in advance.

2. Add 25 grams of sugar and a pinch of rum to whipped cream and distribute.

3. Stir the old yogurt with mascarpone, 25 grams of sugar, and use a manual whisk.

4. Heat 12 grams of milk and gelatin on low heat and stir until the gelatin is melted.

5. Let the milk gelatin paste cool and pour it into the whipped cream and mascarpone blend. Stir well.

6. It looks good when it's stirred.

7. Pour into one-third of the mold, don't fill it up.

8. Put in a 6-inch chiffon cake, I bake it in a round mold, and the cake slice should be shaped into a heart shape.

9. Then pour in the remaining mousse paste, put it in the refrigerator for more than 4 hours, and then move it into the freezer to freeze for 2 hours.

10. Finally, blow it down with a hair dryer and carefully remove the mold.

11. Heat the bowl with Sprite over water, then put 2 grams of gelatine in and heat until the gelatine melts.

12. After the Sprite water cools slightly, add Boss Blue Orange Wine.

13. Stir well.

14. Pour on top of the mousse cake. Keep in the refrigerator until condensed. The lake is ready.

15. After refrigerating, take it out and squeeze a circle of small shells.

16. Put the green cream in the piping bag, squeeze out the leaves with 104 spouts, and squeeze out the veins of the leaves with No. 2.

17. Squeeze out the lotus with No. 98 flower mouth, put it in the refrigerator until it is hard, and then move it to the cake with decorating scissors.