Rainbow Mousse

Name: Rainbow Mousse
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 200g Yogurt; 20g Powdered sugar; 200g Light cream; 10g Isinglass powder; 40g Shimizu; 4 kinds Food coloring; 80g Guyou Original Biscuits; 40g butter

by Qiaochu Baking

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

Everyone has a child in his heart. The rainbow is like a bridge connecting the present and childhood.
The rainbow feels very dreamy, like a hope that extends from a fairy tale. As long as you can touch it, you can grasp happiness. The rainbow in the fairy tale will appear by the forest stream, while the little animals live in a bright and splendid scene, a peaceful atmosphere.
In reality, it is not so easy for us to see the rainbow, and childhood seems to be far away from ourselves. Therefore, the rainbow mousse, in a sense, also includes a trace of childhood.
Rainbow-colored desserts are easy to produce pleasant emotions. In front of such visually impactful desserts, the appetite will inevitably increase and the mood will also improve. If you are still childlike, you might as well try to make a rainbow mousse to experience the joy of childhood.

Ingredients

Rainbow Mousse

1. Ingredients for the base of the mousse cake:
Guyou original biscuits: 80 grams, butter: 40 grams

2. Mousse materials:
Yogurt: 200g, powdered sugar: 20g, whipped cream: 200g, isinglass powder: 10g, cold water: 40g, food coloring: 4 kinds

3. step:
First make the mousse cake base, put the biscuits in an egg-beater and mash them first

4. Use a larger hole sieve to sift the biscuits, the remaining large-particle biscuits are crushed and sieved in the same way.

5. After the butter is insulated and the water is melted, add it to the biscuits and mix evenly with a spatula

6. Pour the mixed biscuits into a 6-inch cake mold, flatten them with a spatula, and put them in the refrigerator for later use

7. Then make the mousse paste, pour the isinglass powder into cold water and dissolve it first

8. Stir the yogurt and powdered sugar together evenly

9. The whipped cream is ready to be used when the lines appear

10. Then soak the dissolved fish glue powder to heat the water and melt it into a liquid state

11. Pour the melted fish glue into the yogurt paste and mix evenly for later use

12. Pour the yogurt paste into the whipped cream and mix evenly with a manual whisk

13. Prepare the mold with the biscuit bottom in advance and take it out. Pour one third of the white mousse into the mold. The remaining mousse is divided into 4 small paper cups. One quarter of the mousse is better than the other. One portion is getting smaller and smaller, and two drops of food coloring are added to each portion and mixed evenly

14. Then pour the largest portion into the mold first, then pour the largest portion from the middle, and then pour the largest portion of the remaining three portions, and slowly pour the middle portion down to make the first color. The mousse spreads slowly and naturally

15. Finally, pour the smallest portion, pour the mold into the baking tray, and put it in the refrigerator for 4 hours (or more than 4 hours)

16. After the mousse is solidified, take it out and put a hot towel on the periphery of the mousse mold to make the mousse inside melt slightly after heating to release the mold.