Strawberry Mousse Cake
1.
The mold is wrapped with tin foil, and the cake slices are placed on the top. The gelatin slices are soaked in ice water in advance, and drained for use
2.
Mix milk + 40mL whipped cream, put on a low heat and heat to a slight boiling (small bubbles on the side of the pot)
3.
Mix the egg yolk with sugar, add strawberry fruit powder and mix evenly
4.
Pour the heated milk liquid slowly into the egg yolk liquid, stirring constantly while pouring
5.
Mix the liquid and return it to the pot until it is slightly boiling (small bubbles on the side of the pot)
6.
Filter it again
7.
Add the drained gelatin flakes, stir until the gelatin flakes melt, and let it dry for later use, that is, English cream frosting
8.
Whip 200g whipped cream until lines appear and it is not flowable (do not send it to the piping state). Mix evenly with English cream frosting to form a mousse
9.
Pour in the mousse
10.
Put it in the refrigerator and freeze overnight before taking it out for consumption
11.
Make mirror pectin: add a pack of QQ candy, add a proper amount of boiling water, stir to melt. Put it to dry and pour it on the solidified mousse, and refrigerate it until the pectin is solidified!
12.
If you don’t like pectin, it won’t affect eating...
Tips:
1. The cake body may be replaced with your favorite chiffon or sponge
2. This Bavarian Mousse is very tender and has a good taste, much better than the ones bought outside
