Ocean Mousse Cake
1.
The mousse cake is divided into a mousse part and a sea surface layer. Each uses 10 grams of gelatine slices. We divide the gelatine slices into two containers. Cut the gelatine slices into small pieces, put them into the container and pour ice water into them. Soak soft, set aside for later
2.
Cracking the biscuits (either a cooking machine or a rolling pin will work, as long as they are broken)
3.
Butter melts into liquid
4.
Mix 80g of biscuits and butter evenly, and spread them evenly on the bottom of the 6-inch cake mold. Here, you need to use a live cake mold for easy demoulding or use a mousse ring
5.
Heat the jam in water, soak the soft gelatin slices as tightly as possible and drain the water, add to the hot jam, stir until the gelatin is completely melted and mixed evenly, set aside and let cool for a while.
6.
The animal cream can be beaten with sugar, and it is enough to distribute. Lifting the egg beater cream can flow slowly without disappearing immediately.
7.
Add the whipped cream to the jam that was slightly cooled just now, and mix well to form a mousse paste! Pour the mousse into the cake mold (you can add more pieces of fresh fruit), after pouring it, shake the mold a few times to shake out the excess bubbles, wrap the mold with plastic wrap, and keep it in the refrigerator for at least 4 hours. One night is also possible!
8.
After the chocolate melts in water, pour it into the mold, put it in the refrigerator, and release the mold after the chocolate has solidified.
9.
Remove the soaked gelatin slices and drain them, put them in the Sprite, heat them over water until they melt, let cool a little, add blue drinks or RIO, stir and melt, and refrigerate in the refrigerator until the Q-bomb jelly is solidified.
10.
Take out the refrigerated mousse cake from the refrigerator, blow it around the cake mold with hot air from a hair dryer, and gently push the open bottom up with your hands, and it will be perfectly demoulded (a transparent border around the mousse is necessary to prevent the cake. The surface decoration is slippery, tied with a beautiful ribbon), the biscuits and the blue jelly are randomly mashed and spread on the surface of the mousse cake with a spoon, sprinkled with coconut paste on the junction, and finally the chocolate shells are placed at random.
Tips:
1. You can choose your favorite flavor for jam, either freshly squeezed jam or buying ready-made spreads to eat jam. I choose ready-made jams with more flesh (I don’t really bother to go downstairs to buy fresh fruits at night)
2. Be sure to use ice water when soaking soft gelatine tablets. You don’t need too much water. It’s okay if you don’t have gelatine tablets. You can put it in the refrigerator during hot soaking process.
3. White chocolate can be bought in the supermarket or from a certain treasure. As much as possible, cut it into the piping bag and melt it in water (warm hot water). When the chocolate becomes liquid, the piping bag cuts the chocolate into the ocean mold, the surface and the mold Just flush it, put it in the refrigerator and release the mold after freezing. The mold can be bought in a round shape for about 9 yuan, which is cheap and easy to use!
4. Blue ocean jelly, as long as it is a blue drink or cocktail.