#trust之美#wine Flavored Sea Buckthorn Sauce Mousse Cake
1.
All the ingredients are reserved, and the egg yolk and egg white are separated.
2.
Stir the egg yolk sea buckthorn juice and sunflower oil together, sift in the flour and mix well to form an egg yolk paste.
3.
Beat the egg whites and sugar into a dry foam to form a meringue.
4.
Add the meringue to the egg yolk paste and mix well.
5.
Pour into the baking dish.
6.
Heat up and down at 170 degrees for 25 minutes and let cool the cake. Use a mousse mold to make the desired shape.
7.
Beat the whipped cream into a fluid state, add sea buckthorn juice and mix well.
8.
Soak the fish film in cold water, melt the heat-insulating water, and pour it directly into the cream and mix well. The mousse is ready.
9.
Pour the mousse paste on top of the cake in the mousse ring, and chill in the refrigerator for about 2 hours.
10.
Add 1 slice of fish film to the cocktail to melt into a liquid, mix well, pour it on top of the mousse, and refrigerate for about 40 minutes.
11.
Take it out and blow it around with a hair dryer to easily demould, and then decorate with light cream.
12.
It's also great to be a coax yourself. . .
Tips:
Mousse looks complicated, so as long as the operation is patient, it will not fail. In fact, the fish film is put in the fruit or milk beforehand and then the whipped cream is added. Because the sea buckthorn juice does not blend with the fish film, the whipped cream is added directly. You can also replace the sea buckthorn juice with fruit puree or milk.
