Rilakkuma Mousse——cute Bear, Give It A Big Hug
1.
Mix the chocolate sauce with 100g milk evenly
2.
Cut the fish film into small pieces, soak in cold water and set aside
3.
Add 15g sugar to whipped cream and beat with an electric whisk until there are lines
4.
Mix the soft soaked fish film with 20g of milk, and heat it in water to melt into the fish film liquid
5.
Next, take 3g of fish glue, 10g of whipped cream, 5g of chocolate milk, and mix the above objects evenly
6.
Put the mixed small portion of mousse into a piping bag, cut a small mouth, and fill the belly and mouth of the Rilakkuma carefully, put it in the refrigerator, and refrigerate it for 15 minutes.
7.
Pour the remaining isinglass liquid into the chocolate milk liquid and mix well
8.
Pour the mixed liquid into the whipped cream and mix evenly to make a mousse paste
9.
At this time, cut the prepared sponge cake slices into round or oval shapes or small pieces smaller than the size of the mold
10.
Pour a layer of the prepared mousse into the mold and cover the whole face of Rilakkuma
11.
Next, spread the cut cake pieces on top of the mousse batter
12.
Repeat the steps of 5 in turn, and finally pour the remaining mousse into the mold
13.
Use a scraper or other tools to smooth the surface and put it in the refrigerator overnight
14.
Put the refrigerated mousse back on the mousse pad and take off the mold. You can wrap the mold with a hot towel first, so that the surface of the mousse in the mold will be heated and melted, so that the mold can be taken off.
15.
Finally melt a small piece of chocolate about 10g, put it in a piping bag and draw eyes and nose for the bear
Tips:
Precautions:
1. Since this recipe uses silicone molds, making mousse is not easy to demold, so don’t try to reduce the gram of the fish film. The more fish film the mold, the better the mold release. The fish film used in this recipe is just right. .
2. At the beginning, make a small amount of deep pink mousse paste, do not mix the ingredients directly to make the mousse paste. Because the belly and mouth need to be refrigerated first, and in the process of refrigerating, due to the effect of fish film, most of the other mousse paste may be solidified.
3. Sponge cake is used in the recipe, which can be cut into pieces, and can be cut into round or oval shapes smaller than the size of the mold. Do not use chiffon cakes.
After refrigerating the nose and belly of the bear, you can peel off the edges first to facilitate the overall demoulding.
