Piggy Mousse 2019 Quick Hand Mousse
1.
Gelatine tablets are soaked in ice water to soften.
2.
Strawberry and raspberry puree are boiled in a milk pan until thick.
3.
Place the puree within 50 degrees, take one-third of the gelatine slices soaked and drained, mix them, and pour them back into the pot.
4.
Sieve all for use.
5.
Whip the whipped cream with fine sugar until there are lines.
6.
The whipped cream is mixed with the puree.
7.
Fill the piping bag to fill the mold.
8.
Need to freeze in the refrigerator for more than seven hours before eating and slowly thaw in the refrigerator.
9.
Two of these sizes were made.
Tips:
1. Gelatin should be soaked in ice water especially in summer.
2. The fruit puree is 160g in total, and the weight after boiling is about 80g. It is not recommended to use jam to affect the flavor. The silicone mold needs to be frozen, so do not put fresh fruits in it, which will cause water.
3. If the mash and gelatine are not completely melted, heat it slightly, and the temperature should not be too high to affect the solidification effect of the gelatine.
4. The whipping cream is the key to the mouthfeel of the mousse. If it is too soft, it will be more watery. If it is too hard, the mousse will be hollow and not smooth enough, just send it until there are lines.
5. When filling the mold, pay attention to fill the gap first, and finally use a toothpick to assist.
6. This formula can be used to make two silicone pig molds. The picture above is the size of the silicone nasal pig mold from Fabike.
