Milk Mousse (love in Spring)
1.
Main material.
2.
Wrap the six-inch open bottom cake tin with tin foil.
3.
Use scissors to cut off the sides about 1 cm thick for two pieces of cake and set aside.
4.
Add the confectioner's sugar to the milk and heat it to about 50 degrees over water.
5.
Add the gelatin tablets soaked in cold water to the milk, stir until the gelatin tablets are completely dissolved, set aside.
6.
Use a whisk to beat the whipped cream to 60%, barely flowing.
7.
Mix the whipped cream with 5 and mix well to form a mousse liquid.
8.
Put a cut cake slice into the center of the cake tin wrapped in tin foil.
9.
Pour 1/2 of the mousse liquid.
10.
Put another cut cake slice into the cake tin.
11.
Pour all the remaining mousse liquid into the cake mold, put it in the refrigerator for more than four hours, and let the mousse liquid completely freeze.
12.
Bake the eclairs while the mousse is freezing.
13.
Make chocolate decorations.
14.
70 grams of QQ sugar is added to 100 grams of water.
15.
Put it in a microwave oven and heat for 1 minute, stir well, and cool for later use.
16.
Take out the solidified mousse cake from the refrigerator, gently pour the cooled QQ sugar solution into the cake mold, and put the cake in the refrigerator again to chill.
17.
Take out the mousse cake with the QQ sugar mirror surface completely solidified, remove the tin foil, put it on a cup, and wrap the periphery of the cake mold with a hot towel to release the mousse cake.
18.
Move the demoulded mousse cake to the plate.
19.
Place chocolate decorations on the surface of the cake.
20.
Wrap the eclairs around the periphery of the cake, tie a ribbon, and finish. Figure 1 of the finished product.
21.
Figure 2 of the finished product.
22.
Figure 3 of the finished product.
23.
Figure 4 of the finished product.
Tips:
To be honest, I have only made mousse cake twice, and I haven't had any successful experience, nor have I mastered any good tricks. I hope I will have the opportunity to practice more in the future and share practical tips with you.