Two-color Heart-shaped Frozen Cheesecake
1.
Prepare all the ingredients first, the milk in the picture is wrong, it should be yogurt;
2.
After the cream cheese in the raspberry jam mousse is softened, put it in an egg beater and beat with a manual whisk until it is smooth and fine without particles;
3.
Add jam and caster sugar, continue to beat evenly;
4.
Add lemon juice, yogurt, whipped cream in sequence, and stir evenly after adding the same ingredient before adding the next one;
5.
Soak the gelatine slices in water in advance (ice water in summer and warm water in winter), then add rum and melt in insulated water (or bite it in the microwave for 10 seconds);
6.
Slowly add the melted gelatin liquid to the mousse paste while stirring quickly and continuously to mix the two thoroughly;
7.
Pour the prepared mousse paste into a mold, tap it a few times to produce large bubbles, and then put it in the refrigerator until it is completely solidified;
8.
Similarly, soften the cream cheese in the plain yogurt mousse in advance, then pour it into a large basin and beat until it is smooth and fine without particles;
9.
Add caster sugar and lemon juice in sequence, and beat well;
10.
Add yogurt and whipped cream and stir into a smooth mousse paste;
11.
The state of the batter at this time should be very shiny, and traces will be left when the whisk is stroked. At the same time, when the batter is lifted with the whisk, the batter can pull up small sharp corners. Be careful not to stir too much, otherwise it will affect the taste;
12.
Lift the gelatin sheet to soften it, mix it with the rum, heat it in water until it melts completely, and then mix it with the mousse paste evenly;
13.
Take out the raspberry mousse that has completely solidified, then pour in the plain yogurt mousse paste, also gently knock a few times to shake out the bubbles, and then put it in the refrigerator until it is completely solidified;
14.
When eating, buckle the mold in the tray, cover the surface of the mold with a hot towel for about 10 seconds, and then tap the mold with your palm to release the mold perfectly. If it doesn't work once, you can cover it with a hot towel several times, but don't take too long each time. When eating, you can also match different sauces or jams according to your preference. It is also delicious to eat directly~
Tips:
1. The cream cheese should be stirred until it is smooth and fine without particles. If it is frozen cheese, you can choose to heat it over water and stir according to different brands. I have used kiri, Kraft, Nestle and other different brands. Among them, kiri is re-thawed after being frozen, and it can be stirred until it is smooth and fine without water heating, while other brands need water heating. In addition, different temperatures will have different effects. When the room temperature is low, it usually needs to be heated with water;
2. After adding the lemon juice and cheese to the cheese, stir well, because the acidic ingredients may make the cream coagulate and agglomerate, resulting in a non-delicate taste;
3. If the room temperature is low, after all the materials are evenly mixed, heat it up in water. Because if the temperature of the mousse paste is too low, it may solidify quickly when adding gelatine solution, which is not conducive to uniform mixing;
4. If you have a high-power mixer at home, you can also pour all the materials except the gelatine slices into the mixing barrel of the mixer and mix well. But it should be noted that the whipped cream should be added last to avoid excessive whipping and separation of oil and water;
5. To make two-color mousse, you must wait until the upper layer is completely solidified before adding the next layer of mousse paste, so that the layering will be clear and beautiful;
6. There are many ways of demoulding, the one I said is just the one I like to use. If you have a better way, welcome to share.
