Rilakkuma Ice Cream Cake
by Food for the people
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The cake slice is cut into two oval slices and one long slice according to the shape of the mold
2. Melt 10 grams of chocolate coins and put them in a disposable squeeze bag to squeeze out the nose of the Rilakkuma.
3. Put 2 egg yolks and 20 grams of sugar in a bowl, beat with insulated water until white.
4. Soak the gelatine slices in cold water in advance, put 80 grams of milk in a bowl and heat over water, add the soaked gelatine slices and mix until completely melted.
5. After it has cooled slightly, pour it into the cheese paste and beat it thoroughly, add 200 grams of yogurt, and stir well for later use.
6. 280 grams of whipped cream, add 40 grams of sugar in three times and beat to 50-60%
7. Take a little cheese paste and whipped cream, mix well, squeeze it on Rilakkuma’s belly and nose, and freeze in the refrigerator for a minute or two.
8. 60 grams of chocolate coins are melted in water and added to the cheese paste to mix quickly
9. Cut and mix the whipped cream and cheese paste evenly
10. Pour half of the mousse filling into the yellow mold, add a piece of chiffon, pour half into the yellow mold, and cover with another piece of chiffon.
11. Pour the coffee-colored bear directly into the mousse paste and add a slice of chiffon, put it in the refrigerator for overnight demoulding, squeeze the nose of the excess chocolate and then melt it, squeeze it on the eyes of the two bears, put it in the refrigerator for a few hours after thawing and then eat .
