1. First, let’s make the sugar bird’s nest. Put 75 grams of caster sugar, 10 grams of glucose powder and 25 grams of RIO original cocktail in a small stainless steel pot.
2. Use chopsticks to mix sugar and cocktail evenly
3. Gently brush a layer of cooking oil on the back of the frying spoon (peanut oil is best not to be used, the taste is too strong)
4. The induction cooker heats the sugar silk bird’s nest material to 145 degrees. When the sugar solution is light yellow, it can be removed from the fire.
5. Due to the residual temperature, the sugar solution will continue to heat up and become amber. At this time, put the sugar solution until it is slightly cool, lift the spoon, and you should be able to see the fine sugar threads.
6. The highest step is here. Pull out the sugar wire on the frying spoon in a swaying posture. When the horizontal drawing is finished, change to the vertical drawing.
7. Cut the finished sugar silk bird's nest along the edge of the frying spoon with scissors, trim the bird's nest, and put it in the refrigerator
8. In addition to sugar silk bird’s nest, some sugar chips can also be used to decorate mousse
9. Add 5 grams of gelatine tablets to cold water and soak softly
10. Wash 300 grams of strawberries
11. Cut the washed strawberries into small pieces, add 85 grams of caster sugar and marinate for 15 minutes
12. Add a bottle of peach-flavored RIO cocktail to the marinated strawberries
13. Heat a pan, add 5 grams of unsalted butter, then pour the strawberry and marinated strawberry cocktail
14. Boil strawberry cocktail syrup, turn off the heat after boiling, add 5 grams of soaked gelatine slices to about 40 degrees
15. Put it into the mold, put it in the refrigerator and freeze for 1 hour
16. Now make the mango mousse part, cut the mango and take out 350 grams of pulp
17. Use a food processor to mash it
18. Place 7 grams of gelatine tablets in cold water and soak softly
19. Pour the puree into a saucepan, add 50 grams of original RIO cocktail, 150 grams of mango juice drink, and 30 grams of caster sugar
20. Bring the mango mixture to a boil on medium heat and stir with egg so that the mango puree can blend with the liquid. After the puree is fused, turn off the heat, let cool to about 40 degrees, add 6 grams of soft gelatin slices, and stir evenly. Pour the mango mousse into a container and freeze for 1 hour
21. When freezing the mousse part, we will make raspberry sauce. Add 1 tablespoon of original RIO cocktail, 25 grams of caster sugar and 1 teaspoon of cinnamon to 100 grams of red wine, and boil the liquid to evaporate the alcohol in the wine.
22. Put 100 grams of raspberry in the boiled wine solution. Be careful not to boil the pot again at this time, because the high temperature will destroy the structure of the raspberry. Heat at 70-80 degrees.
23. Dissolve 1 tablespoon of corn starch in a small amount of water to make water starch, add it to the wine solution, turn off the heat after thickening, make wine raspberry sauce
24. Take out the frozen mousse, drizzle a little raspberry jam on the surface, garnish with mint leaves/thyme leaves
25. Insert the decorative sugar slices into the mousse, or cover the sugar silk bird’s nest on the mousse to complete
26. Finished picture
27. Finished picture
28. Finished picture
29. Finished picture
30. Finished picture
Tips:1. The sugar-decorated candies are easy to melt in the mousse layer. After finishing taking two photos, it is most important to eat first.
