[sweet and Smooth Desserts]-yangmei Cold Cake (with Yangmei Juice)

Name: [sweet and Smooth Desserts]-yangmei Cold Cake (with Yangmei Juice)
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Bayberry; 20g Agar; 50ml Light cream; 5g Sugar

by Bean Flavor Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

This season is when a large number of bayberry is on the market. I bought some a few days ago to make a large portion of bayberry juice. After eating too much, I found that there was still a small portion of light cream in the refrigerator, so I used the remaining bayberry juice to make it. This is a small dessert that cools off the heat and relieves hunger.

The production of bayberry juice:
1. The bayberry is washed with flour and water to remove the dust and impurities in the surface crevices, and then soaked in light salt water for 1 hour. Achieve the effect of decontamination, sterilization and disinfection.
2. Pour clear water into the pot, boil it, add an appropriate amount of rock sugar according to personal preference, and burn until it becomes rock sugar water.
3. Put the washed bayberry in, cook it for 2 minutes, turn off the heat, let it cool, and put it in the refrigerator for storage. It tastes better after refrigeration. "

Ingredients

Some Bayberry
20g Agar
50ml Light Cream
5g Sugar

[sweet and Smooth Desserts]-yangmei Cold Cake (with Yangmei Juice)

1. Raw material diagram.

[sweet and Smooth Desserts]-yangmei Cold Cake (with Yangmei Juice) recipe

2. Soak the agar in clear water.

3. Pour the whipped cream into the basin and add 5g of sugar.

4. Use a whisk to beat the light cream firm.

5. After the agar is soaked, put it in water to boil, and stir in one direction with chopsticks.

6. Burn the agar until it becomes liquid.

7. Pour the burned agar into a bowl.

8. Pour the bayberry juice and stir well.

9. Put a few red bayberry in the mousse bottle.

10. Then pour in the tuned bayberry juice. Put it in the refrigerator and let it solidify.

11. If you don't have a mousse bottle, you can also use egg tart molds. Just put the bayberry in, pour the bayberry juice, and put it in the refrigerator to freeze. Then it can be easily demolded.

12. Pour the whipped whipped cream into the piping mouth, and squeeze the cream on the solidified cold cake for decoration.

Tips:
1. Whip the whipped cream first, and then make the cold cake. The process of making should be fast, because the agar is easy to solidify.

2. You can also drizzle with a little honey when eating, and the taste will be better.

3. If there is no piping nozzle, you can also pour the whipped cream into a plastic bag, cut a suitable size opening, and squeeze out the cream.

4. As the bayberry juice has been adjusted to taste, just add a little sugar to the whipped cream.