Passion Fruit Mousse

Passion Fruit Mousse

1. First make the chiffon layer of the mousse cake: the egg white and egg yolk are separated in a water- and oil-free container.

2. Add 15 grams of caster sugar to the egg yolk and stir until dissolved.

3. Continue to add water and corn oil and stir well.

4. Sift in low-gluten flour.

5. Use a manual egg beater to draw "Tic Tac Toe" or "One" and stir evenly.

6. Add a few drops of lemon juice to the egg whites and beat with an electric whisk.

7. Add fine sugar in three batches and beat until the egg whites are in a dry state. Lift the egg beater to have upright sharp corners.

8. Take 1/3 of the egg white paste and add it to the egg yolk liquid, stir evenly with a spatula.

9. Add the amount of protein paste each time after mixing evenly.

10. Pour the finished cake batter into a 6-inch chiffon mold and shake out bubbles.

11. Put it into the middle and lower level of the preheated oven, and bake for about 30 minutes at 145 degrees.

12. After being out of the oven, fall freely twice from a height of 20 cm and immediately let it cool down.

13. After the cake cools down, it can be demoulded.

14. Cut the baked chiffon into 2 slices about 1 to 1.5 cm thick, and then cut off the edges of the cake slices, as long as they are smaller than a 6-inch mold.

15. Pour the passion fruit pulp into the strainer and press repeatedly with a spoon.

16. Filter out 70 grams of juice.

17. Weigh out 10 grams of gelatin powder.

18. Add 130 grams of hot water and stir until the gelatin powder is dissolved.

19. After the gelatin liquid cools slightly, pour it into the passion fruit juice and stir evenly.

20. Pour the whipped cream into a basin without water and oil.

21. Add 20 grams of caster sugar and pass until June or July to distribute.

22. Pour in the stirred passion fruit gelatin liquid in two batches and stir.

23. Add the amount of liquid for the next time after mixing evenly for the first time.

24. Put a slice of chiffon cake in the mold.

25. Pour half of the mousse.

26. Then spread another slice of cake.

27. Continue to pour the mousse liquid, leaving a height of about 5 mm on the surface for a mirror finish. Put it in the refrigerator for 3-4 hours, as long as the mousse is solidified.

28. Take 5 grams of gelatin powder, add 110 grams of hot water, stir until dissolved, filter out 40 grams of passion fruit juice, add, and add 10 grams of powdered sugar and mix well.

29. After the mirror liquid cools down, pour it onto the surface of the solidified mousse cake, put it back in the refrigerator and keep it in the refrigerator for about 2-3 hours. After solidification, it can be demoulded.

Tips:

If there is no gelatine powder, you can use the same amount of gelatine tablets to replace it.
Mirror decoration can be creative at will.
When unmolding, take out the mousse from the refrigerator and blow the mousse cake one or two times with a hair dryer to easily unmold.