Sakura Mousse

Sakura Mousse

1. Gelatin soft soaked in cold water

2. Strawberries are crushed in a food processor

3. A part of it is filtered out and used for the mirror and bottom transparent layer, and the thicker one is used for the middle part of the mousse. Add 5 grams of soaked gelatine separately, dissolve in water and let cool for later use

4. The cherry blossoms were washed to absorb moisture, mainly for decoration, and they were not eaten in the end. They are actually edible.

5. Pour half of the strawberry gelatin solution used to make the mirror into the Xuechu Liulian heart-shaped mold, then put a cherry blossom, and then put it in the refrigerator for 40 minutes, and wait for it to solidify. I also used three salted cherry blossoms. The salted cherry blossoms are saltier, so be sure to soak and wash several times to remove the salt

6. Add whipped cream with sugar and beat it to 7 minutes with an electric whisk, and it can still flow

7. Mix the remaining strawberry gelatin solution with the whipped cream, and the mousse is ready

8. Take out the mold that has been refrigerated for a while, you can see that the mirror mousse paste has solidified and slightly hardened

9. Pour the whipped cream mousse into the mold, which is about 8 minutes full at this time. Continue to be put into the refrigerator for refrigeration

10. Cut some strawberry pieces and put them on

11. Pour the remaining mirror mousse and continue to put it in the refrigerator for more than 2 hours

12. The final product, the mousse has completely solidified

13. When demolding, blow the bottom with a hair dryer for a while, find a plate inverted buckle mold, it is easy to demold. Cherry blossoms faintly

14. very nice

Tips:

1. More gelatin should be appropriate, otherwise the finished product will be too soft and will melt as soon as it is demolded.
2. Demould with the help of a hair dryer.
3. Cherry blossoms can be discarded. I do it for beauty. In fact, it’s great to replace it with strawberry grains.