#柏翠大赛# Milk Tea Chocolate Mousse
by Zoe_I2XGfnjc
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Take the chiffon and cut into 0.5 cm thin slices and put them in a 6-inch mousse mold for later use
2. Boil the black tea bag and milk on low heat for about 3 minutes to fully boil the taste of black tea
3. Add the egg yolk while remaining warm and stir well, filter to prevent the temperature from being too high, which may cause the egg yolk to become hot and agglomerated
4. Melt the rum and chocolate in water, then add the fish gelatin to the above mixture and mix well.
5. Whip the sugar and evaporated milk quickly and mix well with the above-prepared mixture
6. Quickly put the mixed mousse paste into the prepared mousse mold and smooth it, then refrigerate for about 20 minutes.
7. Take out the frozen mousse and use a small sieve to evenly sprinkle the black tea powder on the surface and decorate with chocolate mint leaves.
Tips:When adding egg yolks, the temperature of the milk should not be too high. Just pass the evaporated milk to 6.7%, so that the taste is smoother. Also pay special attention to the fact that when the milk tea mixture and cream are mixed together, the temperature is about 25 degrees. If it is too high, it will scald the cream and have a rough taste.
