Sakura Strawberry Mousse
1.
Cake body making: I used fresh colorful leaves to make the juice, take 4 colorful leaves, add 40g of water, and beat out the juice with a wall breaker. After standing for half an hour, the pigment in the colorful juice will settle down. Use a small spoon to skim it. The light-colored liquid on the upper layer is fine.
2.
Take the container to separate the egg white and egg yolk. Note that the egg white basin must be free of oil and water, and the egg yolk must not be mixed in during the separation process.
3.
Add 10 grams of colorful juice, corn oil, and sugar to the egg yolk.
4.
Use your hands to pump quickly and beat evenly.
5.
Sift in 45g of low powder, hand-pump it in a zigzag shape until the batter is fine and without particles.
6.
Add an appropriate amount of lemon juice to the egg whites and beat in 30 grams of granulated sugar three times, until the whisk is lifted to form a sharp corner.
7.
Put 1/3 of the meringue into the egg yolk paste, cut and stir, and mix well.
8.
Pour the mixed batter back into the meringue basin. Continue to cut and stir, and mix well.
9.
Pour the mixed batter into the greased paper pan, use a spatula to flatten it slightly, and shake the lower mold twice.
10.
Put it in the Dongling cube electric oven, the upper tube is 150 degrees and the lower tube is 145 degrees, and bake for about 20 minutes. (Please adjust the time and temperature according to the actual situation of your own oven)
11.
Shake the mold upside down after it is out of the oven and let cool.
12.
Use a suitable mold to press out a suitable size for use.
13.
Making the mousse: cream cheese first to be smooth.
14.
Strawberries are made into juice with a blender.
15.
Gelatine slices are first soaked in ice water to soften, then picked up and melted in milk in warm water.
16.
The salted cherry blossoms are soaked in warm water.
17.
Add strawberry juice to cream cheese.
18.
well mixed.
19.
Pour in the milk gelatin liquid and mix well.
20.
Add whipped cream and caster sugar, and beat until it does not flow.
21.
Pour the whipped cream into the strawberry cream cheese paste, mix evenly, smooth and particle-free, and complete the production of the mousse.
22.
The soaked cherry blossoms are pressed to remove the water, and first glued in the Baoermeike mold.
23.
Pour the mousse liquid into the piping bag and squeeze it into the mold.
24.
After a few shakes, cover with cake slices.
25.
Put it in the refrigerator and freeze for more than 3 hours. Take it out and eject the mousse directly from the bottom of the mold.
26.
Scoop into homemade yogurt and sago, with your favorite fruit.
Tips:
It is easier to demould after freezing.
