Rose Flower Dragon Fruit Double Color Mousse
1.
Material collection
2.
The red pitaya is pureed with a food processor and sieved for later use (I used about 50 grams of sieved puree)
3.
Put 2 egg yolks and 20 grams of caster sugar in a bowl, and beat with insulated water until white.
4.
Put 250 grams of mascarpone cheese in a basin, stir with insulated water to form a fine paste without particles
5.
Add egg yolk paste to cheese paste and mix well
6.
10 grams of gelatine slices are soaked in cold water and drained
7.
Heat 50 grams of milk in water, add the soaked gelatin slices and stir until completely melted, pour into the cheese paste and mix well
8.
Cheese paste
9.
Add 40 grams of caster sugar to 20 grams of whipped cream three times, and beat to 60% to 70% (the degree of whipping depends on the consistency of the cheese paste).
10.
Divide the cheese batter into two basins
11.
Pour a portion of the cheese paste into the pitaya puree, mix well
12.
Mix 2 parts of cheese paste into whipped cream and mix well
13.
The two mixed cheese pastes are packed in two large disposable piping bags
14.
Cut a small opening in the piping bag, squeeze them into the rose molds, and put them in the refrigerator for more than 4 hours
15.
Quickly demould after taking it out of the refrigerator. After demoulding, you can refrigerate and thaw before eating, or it can be frozen all the time, and eat it as ice cream.
Tips:
When demolding, open the refrigerator door directly. If the mold is not taken out, it will be demolded in the freezer. When it is taken out, it will be slightly melted when it is taken out to the last few times, and it will not be perfectly demolded. I made 6 big roses and 4 small roses with these amounts
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