Raspberry Chocolate Mousse
1.
(White Chocolate Mousse Paste) The vanilla sauce is boiled together with the cream, and then poured into the white chocolate;
2.
Soak the fish film in cold water for 5 minutes, and then heat it in water until it melts when it becomes soft;
3.
Stir the white chocolate sauce and the melted fish gelatin evenly, and then mix with the whipped cream in portions;
4.
Pour into the mold, spread as much as possible, and refrigerate for 20 minutes
5.
(Raspberry Mousse Paste) Egg whites and 8g sugar are quickly beaten for later use;
6.
Soak the fish film in cold water for 5 minutes, and then heat it in water until it melts when it becomes soft;
7.
Add the lemon juice and the remaining sugar to the raspberry puree and mix well over water;
8.
The fish film is soaked in cold water, melted by heating in water, and added to the raspberry puree
9.
The whipped cream and egg whites are mixed with the melted fruit puree separately,
10.
Stir well and pour it on top of the white chocolate mousse in the mold;
11.
Cut a 5mm slice across the cake base, place it on top of the mousse, and freeze it in the refrigerator for 4 hours.
Tips:
1. Keep low temperature when stirring raspberry puree to avoid rapid oxidation of raspberry;
2. After the mousse cake is peeled from the mold, it can be put back into the refrigerator to freeze for 5 minutes to ensure that the glaze is completed before the surface melts;
3. Try to avoid injecting air into the glaze during high-speed stirring to avoid air bubbles.
4. (Flour noodles) Soak the fish film in cold water for 5 minutes. After it becomes soft, heat it over water until it melts for later use; boil the milk, add the melted fish gelatin and glucose, pour it into the white chocolate, and stir at high speed; mousse cake Peel it out of the mold, let the Bai Qiao glaze noodles cool, and pour it on the mousse cake, and then decorate it as you like.
