Tricolor Mousse

Name: Tricolor Mousse
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: A50g milk; A1 piece (5g) Gelatine Tablets; A20g dark chocolate; A90g cream; A3g Cointreau; 50g b milk; 1 b Gelatine tablets; 80g b Mango Mince; 90g b light cream; 2g b Cointreau; 5g b lemon juice; 50g c milk; 1 c gelatin tablets; 80g c strawberry fruit filling; 90g c whipped cream; 2g c Cointreau

by I love baking

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

It’s winter, but the weather in Guangdong is still so hot. Baking is happy, not only the weather is hot, but also the heart.

It's hot! When you are passionate about what you like, the process is extremely enjoyable!

I haven't made mousse for a long time, so let's have a refreshing drink today. . .

Tricolor Mousse

1. Material
A is chocolate mousse
B is mango mousse
C is strawberry mousse

2. Soak the gelatine slices in ice water until soft and set aside

Whip the whipped cream with an electric whisk

First make a chocolate mousse, add dark chocolate to the milk, heat over water until the chocolate is completely melted, add gelatine flakes, and mix well

3. After the milk chocolate is cooled naturally from the fire, add the whipped cream and Cointreau, and mix well

4. Squeeze the mixed chocolate mousse into a 1/3 mousse cup, put it in the refrigerator and chill until set

5. Prepare the mango and strawberry mousse according to the above method. After each layer is prepared, put it in the refrigerator until it is set.

6. Smooth the mouth of the mousse cup and keep it in the refrigerator until it is set

Tips:
1. Note that the cream of the mousse should not be beaten too old, otherwise it will affect the taste;
2. The prepared mousse should be kept in the refrigerator for more than half an hour;
3. Wait until the milk is cold before adding the cream to mix the mousse liquid, otherwise the cream will melt.