Strawberry Mirror Mousse

Strawberry Mirror Mousse

1. 2 slices of half fish film with 20g cool white soaked softly.

2. A 6-inch chiffon cake base is divided into slices about 1.3 cm thick. I divided a total of 4 slices. Actually used 2 tablets.

3. Use a knife to trim the sides of the cake slice, about 1 centimeter thick, which is 1/2 the thickness of the strawberry. Adjust according to the size of your own strawberries. The bottom layer can also be untrimmed.

4. Pick 14 strawberries of the same size and bright colors (8 in a circle, 6 on the surface, pick a few more), clean them, use kitchen paper to absorb moisture, and shape the strawberries into a love shape.

5. Cut in half.

6. Put the base cake base in the 6-inch cake mold first, and arrange the strawberries close to the mold for a week. The big end is easier to arrange neatly.

7. Take 180g of strawberries and squeeze them into delicate juice. If you don't like strawberry seeds, you can sift them.

8. 180g strawberry juice, add 30g white sugar, put it in a pot over water and stir until the white sugar melts, then add 2.5 soft soaked gelatine, completely melt and stir evenly, let it be warmed by hand and set aside.

9. Take 180g of whipped cream, add 10g of sugar and beat until the lines appear, and use a spatula to stir a bit like thick yogurt. The state of cream 6 distribution is when you tilt the whisk and find that the cream can flow slowly, lift the whisk and find that the tip of the sticking cream is facing down. At this time, the cream is just beaten to 6 to be distributed, and the 6 distributed cream is most suitable for making mousse cake.

10. Use a spatula to mix 180g strawberry juice into the whipped cream in two to three times. Don't be lazy with an electric whisk!

11. Pour the mousse paste into the mold. If you want to layer evenly, you can weigh it.

12. Add the second piece of cake, paying attention to the equal distance on all sides.

13. Pour in the mousse paste and arrange the strawberries on the surface. Cover the top with plastic wrap to prevent odor, and keep it in the refrigerator for 4 to 6 hours. Note that the strawberries on the surface should be arranged in even numbers, I arranged 11 in odd numbers, and the cut is not perfect.

14. There was a little mousse left, so I took a slice of the cake and cut it in half and made a small combination.

15. 70g Wangzi strawberry flavor QQ candy is melted with water and 90g insulated water. Stir carefully and don't let it foam.

16. Put the QQ sugar liquid for a while, as long as it is not hot, take out the refrigerated cake embryo, pour the QQ sugar solution, and keep it in the refrigerator for about half an hour.

17. The mirror surface is very beautiful. Use a hair dryer or hot towel to spread around the mold, place the mold on the bottle higher than it, and press down and release the mold with both hands.

18. very beautiful.

19. Born to be beautiful, I won’t edit the picture.😜😜😜

20. Pretty can't bear to cut.

21. Cut a piece.

Tips:

Whipped cream: After 1 minute at low speed, you can switch to high-speed whipping. When high-speed whipping is about 3 minutes, it can usually be beaten to 6 (for newbies, it is better to use low-speed whipping). The specific time is related to various conditions. So the key is to observe the state of the cream. When you tilt the egg beater and find that the cream can only flow slowly, lift the egg beater and find that the tip of the sticking cream is facing down. At this time, the cream is just beaten to 6 to be distributed. This cream is most suitable for making mousse cakes.