Red Heart Dragon Jelly Cheese Two-color Mousse
1.
Use a food processor to puree the red pitaya, sieve, and take 50 grams for use.
2.
Gelatine tablets are soaked in cold water to soften.
3.
Put the egg yolk and 20 grams of sugar in a container, heat it with insulated water, and beat it with a whisk until it turns white.
4.
Mascarpone cheese is heated and stirred into a fine paste with insulated water.
5.
Mix with egg yolk paste and mix well.
6.
After the milk is heated in water, add the soaked gelatine slices and stir until melted.
7.
Pour into the cheese paste and mix well.
8.
After mixing well, divide it into two, and add one part to the dragon fruit puree.
9.
Add 40 grams of caster sugar to the whipped cream three times and beat to 60% to 70%.
10.
The cream is also divided into two portions and added to the two colors of cheese paste respectively.
11.
After mixing well, put them in two piping bags.
12.
With your hands together, squeeze the cheese paste into the silicone mold at will, and freeze it in the refrigerator for more than 4 hours. (I squeezed the mold directly in the refrigerator.)
13.
When demolding, it can be demoulded directly in the refrigerator to keep the frozen cheese mousse perfect. This can be eaten as ice cream.
14.
This can be eaten as ice cream.
15.
Finished picture
16.
Finished picture
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