Rainbow Mousse

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

by coldly

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

The summer in Liuzhou was really hot. It was so hot that I was thinking about making delicious desserts but I didn’t want to make anything when I bought the ingredients. So I bought a bottle of whipped cream and stayed in the refrigerator for another month. It will expire next month. I have to consume it quickly. I can't bear to waste the cream that has taken more than sixty! I made a cake roll and pancake, and it consumed a lot. I originally planned to make mango mousse, but I thought that the mango flavor I made in the past two days, so I wanted to change the flavor. I searched online and looked at the rainbow. The mousse is really beautiful, but unfortunately my finished product is not good enough. The first layer of paste has been put aside for a long time and sinks to the bottom! "

Ingredients

Rainbow Mousse

1. Cake bottom materials: 80 grams of biscuits, 40 grams of butter

2. First, make the bottom of the biscuit, and crush the biscuit with a rolling pin or a cooking machine.

3. Butter insulation water melts into liquid,

4. Mix the butter and biscuits evenly, spread them on the bottom of a six-inch cake mold, flatten with a spatula, cover with plastic wrap and store in the refrigerator. If the mold is not sticky, it is recommended to brush a thin layer of oil on the sides and bottom of the mold. , Easy to demold the finished product

5. The ingredients of the mousse liquid are 200 grams of whipped cream, 200 grams of yogurt, 10 grams of fish gelatin powder, 40 grams of powdered sugar, and 40 grams of water.

6. Add yogurt to powdered sugar and stir until the sugar melts,

7. Add a drop of vanilla extract and mix well.

8. Mix the isinglass powder with 40 grams of water and melt it in hot water

9. Whip the whipped cream to 60% of the hair, and the lines will appear.

10. Pour the melted fish gelatin into the yogurt and stir well,

11. Then pour the yogurt into the whipped cream and stir well

12. Take out the bottom of the cake from the refrigerator and pour a quarter of the white mousse into it.

13. Divide the remaining mousse into four unequal portions, and drop two drops of pigment respectively

14. Mix well,

15. Pour the large amount of mousse, and pour the powder, yellow, blue, and green mousse into the center of the mold.

16. After the mousse is all poured, seal it with plastic wrap and put it in the refrigerator for 2 hours.

17. Put a cup on the bottom of the mold when demolding, cover the surrounding mold with a hot towel for a while, then demold, and then cut into pieces for consumption

Tips:
1: It is recommended to apply a thin layer of oil around the cake mold to facilitate later demolding.
2: After mixing the yogurt and isinglass solution, mix it with the whipped cream as soon as possible and don't stay for too long, so as to prevent the yogurt from clumping and affecting the texture and taste;
3: When pouring the mousse liquid, you can mix the four colors of mousse liquid as soon as possible, or pour the white mousse liquid into the mold after the mixing is complete;
4: When demolding, put a cup on the bottom of the mold and cover the mold with a hot towel for a while to demold.