Rilakkuma Peach Mousse

Name: Rilakkuma Peach Mousse
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Light cream; 20g Powdered sugar; 150g Yogurt; 40g pure water; 150g Peach puree; 2 tablets Gillian; Some dark chocolate

by Ma Lin

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Recently, it is the season when peaches are on the market, and I have eaten a lot of peaches and nectarines. But when I was young, the crispy sweet and sweet green peaches seem to be rare. There are red-oiled nectarines and peaches everywhere, but now the peach hairs are reduced. I still remember that I used to pick peaches with my mother. The hands are covered with hairs, and my mother keeps saying don't scratch her face anymore, otherwise it will be itchy everywhere. And every time you wash peaches, you have to take a brush and brush it hard. It's fine now. The peaches you buy home are not smooth except for the red ones. Although it looks red, it's actually not sweet, so I miss the taste of peaches.
To make this cute bear mousse, you don’t even use the bottom of the biscuit. This kind of mold is more suitable for using a piece of cake to make the bottom of the mousse. You can use the chiffon cake roll method or the black forest cake method you learned earlier to make the cake bottom. Of course, the peach pulp is added. I think this is the only way. The food is also very good.

Ingredients

150g Light Cream
20g Powdered Sugar
150g Yogurt
40g Pure Water
150g Peach Puree
2 tablets Gillian
Some Dark Chocolate

Rilakkuma Peach Mousse

1. Wash two medium-sized peaches, peel them and slice them, put them in a food processor to puree them, and put them in a bowl for later use

2. Pour the yogurt into the basin, add powdered sugar, and use a manual whisk to mix evenly in one direction

3. Add the peach puree and continue to mix evenly

4. Put the gelatine tablets into a small bowl filled with purified water to soak softly, and then melt into a liquid with insulated water (you can break the gelatine tablets into small pieces and soak in)

5. Wait until the gelatin liquid cools to not hot, set aside 5 grams for later use, then pour the remaining liquid into the stirred yogurt paste and continue to stir evenly

6. Pour the whipped cream into another basin, and use an electric whisk to beat to 6 to distribute. Just lift the whisk. The dripping cream has obvious lines, but it can disappear after a few seconds; take out a large spoonful of whipped cream Put the cream batter in another small bowl and set aside

7. Mix the yogurt batter and light cream batter, stir evenly with a rubber spatula, the mousse batter is ready

8. Cut some dark chocolate into the piping bag, then melt it in hot water, cut a small opening in the front of the piping bag after it has melted; take out the Rilakkuma silicone mold, and squeeze the chocolate liquid on the nose and mouth, (the bottom "Person" part) and then put it in the refrigerator for a few minutes

9. At this time, mix the whipped cream paste and gelatin liquid that were just set aside

10. Take out the frozen mold, and scoop the well-mixed cream into the bear’s nose; (the part protruding above the "human" shape) continue to freeze in the refrigerator for a few minutes, and then take it out

11. Pour the mousse paste into the mold, tap the mold lightly to make the surface of the cake flat, then put it in the refrigerator for more than 4 hours

12. When demoulding, it is buckled upside down on the plate, and the top can be applied with a hot towel. The edges of the mold around can be gently pulled by hand, and it is easy to take off.

13. At this time, use dark chocolate that melted into liquid and squeeze it on the bear’s eyes, just squeeze it full, and you can eat it when the chocolate is set

Tips:
1. If the peaches are not sweet enough, you can add 10 grams of powdered sugar to the formula;
2. If the cold water used to soak the soft gelatine tablets needs to be heated and melted into a liquid before use, then you must use pure water, because this is to be eaten directly.