Romantic Sakura Mousse
1.
Soak the salted cherry blossoms in cold water for later use
2.
Add egg yolks to 200 grams of milk, boil them into custard over low heat, and cool to 25° for later use
3.
Gelatine tablets are soaked in cold water to soften, add 50 grams of milk, and melt into fish glue
4.
After the custard is cooled, add the melted fish gelatin, and stir evenly with 1/2 of the white rum
5.
Whip the whipped cream and sugar to 70%.
6.
Mix the whipped cream with the liquid in 4 to make a mousse paste
7.
Cut the sponge cake into two pieces, one piece is the same size as the mold, and spread on the bottom of the mold
8.
Cut one piece into the size smaller than one circle of the mold for use
9.
Pour the mousse into the sponge cake mold
10.
Then spread a piece of cake
11.
Then batter the remaining mousse, smooth the surface, and refrigerate in the refrigerator for 20 minutes
12.
Next, make the mirror. Put the isinglass powder in warm water and heat it over water until the isinglass powder is completely melted
13.
Add the transparent fruit paste to the isinglass powder liquid little by little, and stir while adding until the objects are completely mixed.
14.
Take out the previous mousse, pour a small portion of the mirror liquid onto the surface of the mousse, put it back in the refrigerator and continue to refrigerate for 5-10 minutes
15.
Finally, take out the mousse that has been slightly refrigerated, and place the soaked cherry blossoms on the surface of the mousse according to the pattern you want, pour the remaining mirror liquid, and finally set the shape of the cherry blossoms
16.
Put it in the refrigerator for 1 night and then cut it into pieces.
17.
Cut
Tips:
1. The cherry blossoms should be soaked in cold boiled water 1-2 hours in advance;
2. If there is no rum at home, you can also use other roasted wines instead, such as brandy, coffee wine;
3. There is no need to whip the whipped cream, just beat it to 70%, that is, lines appear on the surface of the whipped cream;
4. The sponge cake used in the recipe cannot be replaced by chiffon cake. The chiffon is light in texture. It will float when put in the mousse, and it will not be fixed;
5. Mirror fruit paste, you can choose the fruit paste of your favorite color and taste;
6. When the mousse is demolding again, you can apply a hot compress around the mold with a hot towel, or blow it with a hair dryer. Because the surface has a mirror surface, you can use the demolding knife to make a circle first, and then drag the bottom support up. Just push it;
7. When cutting mousse with a knife, you can use a knife to soak it in hot water first, which will make it easier to cut beautiful and neat cake pieces.
