Pandan Powder Mousse Cake

Name: Pandan Powder Mousse Cake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Light cream; 150g Pure milk; 100g Whole grain biscuits; 50g butter; 2 tablespoons Pandan Leaf Powder; 2 tablets Gelatine Tablets; 20g Sugar

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Variegated leaves are a spice plant unique to Southeast Asia. The fresh colorful leaves are not only fragrant, but local people often use it to make various desserts and mix them with food. It has a certain nourishing effect on the heart and has an appetizing and digestive effect. The colorful leaves are rich in antioxidants, which have the magical effects of relieving heat, relieving fatigue, cooling and removing fire, and soothing muscles and collaterals. The colorful family of colorful powder insists on manual selection and quality control from the source. In order to make the colorful powder suitable for baking and beverages, every process such as length and temperature is done to the extreme. Whether it is the emerald green color or the refreshing fragrance, it is a great temptation for food lovers. I used it to make this mousse cake, and I couldn't help but take a deep breath in the process of making it, so that the scent was absorbed into my abdomen. After it is done, it is softer than jelly, more refreshing than cream cake, and has a more fragrant taste and texture than pure cream. It is even more unstoppable. I can't help eating one bite after another. I love the taste of this pandan powder, it is fresh and pleasant, and I will use it to make bread tomorrow to reward myself.

Ingredients

Pandan Powder Mousse Cake

1. Crushed whole grain biscuits with a food processor

2. Melt butter over low heat

3. Stir the crumbled biscuits with the butter and mix evenly

4. Put it into the bottom of the mold to compact, refrigerate and finalize for later use

5. Soak the gelatine tablets in ice water 20 minutes in advance to soften. I need to soak in ice water

6. Put milk in the pot, add the soaked gelatine flakes, add a spoonful of pandan powder, which is pandan leaf powder, and stir until the pandan powder melts in the milk

7. Then heat it to about 50 degrees to let the gelatin sheet melt, the temperature must not exceed 60 degrees, so as not to affect the solidification effect

8. Whipped cream with sugar and whipped until it is not flowing

9. Pour the whipped cream into the milk

10. Stir it evenly with a tossing method. I added a spoonful of pandan powder to the milk. The color is a bit light. Adding 2 spoons of pandan powder will look better.

11. Pour into the mold, refrigerate for half a day to let it solidify

12. Sprinkle a layer of pandan powder on the surface after solidification

13. Cover the mold with a hot towel to release it. Sprinkle a layer of pandan powder on the surface to compensate for the lighter color of the mousse and increase the sense of layering. "The baking method of the colorful family colorful flour is unique in originality"

Tips:
This amount is for a 6-inch cake. I used 3 small molds. Add a spoonful of pandan powder to the milk, the color is a bit light, adding 2 spoons of color will look better