Strawberry Flowing Heart Mousse Cake (4-inch)

Name: Strawberry Flowing Heart Mousse Cake (4-inch)
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 3 pcs Strawberry; 50g milk; 100g Light cream; 5g Gillian; 30g Caster sugar (for marinating strawberries); 20g Caster sugar (for whipped cream); 18g Dark chocolate (for glaze decoration); 20g Light cream (for glaze decoration)

by soshaw

4.9 (1)

Favorite

5

Difficulty

Easy

Time

30m

Serving

1

Strawberry was recently launched, and I really liked it. I just baked a four-inch chiffon cake. I quickly made the strawberry mousse. The dessert for one person tasted just right.

Ingredients

3 pcs Strawberry
50g Milk

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100g Light Cream
5g Gillian
30g Caster Sugar (for Marinating Strawberries)
20g Caster Sugar (for Whipped Cream)
18g Dark Chocolate (for Glaze Decoration)
20g Light Cream (for Glaze Decoration)

Strawberry Flowing Heart Mousse Cake (4-inch)

1. Wash strawberries and cut into small pieces

2. Marinate with sugar for an hour

3. Marinate until the strawberry is juiced

4. Put the marinated strawberries into the mold and freeze

5. Gelatine and milk heat insulation, melt and stir evenly

6. Whipped cream and sugar to beat into milkshake

7. Add whipped cream and milk gelatin and mix well

8. Pour half of the mousse into the mold with the cake slices

9. Put in frozen strawberry puree

10. Spread the remaining mousse and refrigerate for one night

11. Sprinkle chocolate glaze on the surface of the frozen cake.

Tips:
1. If the state of strawberry flow is better, it is recommended to press the strawberry into puree and freeze it
2. The weather is cold, the chocolate is easier to solidify, move fast, otherwise it will not be as smooth as mine