Sea Buckthorn Juice Mousse

Name: Sea Buckthorn Juice Mousse
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Light cream; 100g milk; 2 pcs yolk; 65g Sea buckthorn juice; 60g Caster sugar; 7g Gelatine Tablets; 30g water; 80g Oreo Cookie Crush; 40g butter

by Le Shi Ji

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The taste of sea buckthorn juice is very special, as if mango juice and orange juice are perfectly blended together. It is rich in sweet and sour, with a dense and fruity taste. Sea buckthorn juice can be drunk directly or used to make other delicacies. I used sea buckthorn juice to make this sea buckthorn juice mousse. "

Ingredients

Sea Buckthorn Juice Mousse

1. Biscuit bottom method: Put 80 grams of Oreo biscuits in a fresh-keeping bag and use a rolling pin to make fine froth, and melt the butter in water. Add 40 grams of melted Huangpu and knead evenly, pour it into a 6-inch cake mold and compact it, and place in the refrigerator for later use.

2. Part of the mousse: 7 grams of gelatin slices are soaked in cold water in advance and placed in the refrigerator for later use. Add 2 egg yolks to 30 grams of caster sugar and stir well, then pour in 65 grams of sea buckthorn juice and stir well. Add 100 grams of milk and 30 grams of granulated sugar to a pot and boil, then pour it into the sea-buckthorn juice and egg yolk paste, then boil it on the stove to form a sea-buckthorn juice paste. After a little cooling, pour in the soaked gelatin slices and stir well before use.

3. Pour 200 grams of whipped cream into a basin and use an electric whisk to beat to 6 to distribute. Pour into the sea buckthorn juice paste and stir evenly, then pour it into a cake mold with a biscuit bottom and put it in the refrigerator for more than 3 hours.

4. Sea-buckthorn juice mirror method: 3 grams of gelatine slices are soaked in ice water and placed in the refrigerator for later use. Pour 30 grams of water, 30 grams of sea-buckthorn juice, and 30 grams of caster sugar into a pot and boil. After a little cooling, pour into the refrigerated gelatin slices and stir well.

5. After cooling, pour it onto the refrigerated mousse and put it in the refrigerator.

6. When demolding, cover the mold with a hot towel and you can demold directly, then decorate with pomegranate, and the delicious sea buckthorn mousse is just fine.