Mulberry Mousse

by Kiss mom

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The rain has been falling all the time, and it seems to be dripping in my heart. . .

When you are in a bad mood, you will be much happier eating a piece of cake. . . Mulberry is very nutritious, the fruit is really sweet, but the season is so short, I can't bear to leave some of it to make jam in a hurry. The mousse is no longer seductive, faintly purple, I just feel melancholy and lonely after seeing it..."

Ingredients

Mulberry Mousse

1. Bake a cake for later use.

2. Fish film is soaked in ice water to soften it.

3. Put the mulberry jam and sugar into a pot and heat slightly until the sugar melts. Add the soft soaked fish film and mix well until melted.

4. Whipped cream.

5. After cooling the mulberry sauce, stir in the homemade osmanthus wine, and then add it to the whipped cream in portions.

6. Mix well into mousse filling.

7. Place the cake slices in the cake ring and brush with liquor and sugar.

8. Squeeze a layer of mousse.

9. Put the second piece of cake on, and brush with liquor and sugar.

10. Pour in the remaining mousse filling and smooth, put in the refrigerator until set.

11. Take out and cut into pieces.

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