Yellow Peach Mousse

Yellow Peach Mousse

1. First prepare the sponge cake ingredients

2. Open a can of yellow peaches, drain the water for later use, put the yellow peaches in a food processor to puree

3. Egg yolk protein separated

4. Add egg yolks to corn oil and mix well

5. Add 50g yellow peach puree and mix well

6. Sift in low powder and mix well

7. Mix gently, don't over-stir

8. Add white sugar to the egg whites and whipped

9. Protein hit to full hair

10. Take one third of the egg whites and mix well in the egg yolk paste

11. Then pour the mixed egg yolks back into the remaining egg whites

12. Mix well by cutting and mixing, pour into the mold, preheat the oven at 120℃ and bake for about an hour

13. Make mousse paste below, soak two and a half slices of gelatin in cold water to soften

14. Remove 50g yellow peach water and heat in water, add gelatin to melt

15. Pour the gelatin solution into the yellow peach puree left over from just making the cake and mix well

16. Pour the whipped cream into an anhydrous and oil-free basin, add 20g of powdered sugar, and distribute until 7th. Because the yellow peaches are very sweet, there is not much sugar here.

17. Pour the yellow peach paste into the whipped cream and mix well

18. Stir well and serve as a yellow peach mousse paste

19. The sponge cake is sliced into three slices, just use two slices here. Trim the side and put it into the mold

20. Pour in the right amount of mousse paste and put in the second slice, then pour in the remaining mousse paste and put it in the refrigerator for 3 hours to set

21. Soak the remaining half slice of gelatin to soften

22. Yellow peach slices

23. Put the flower shape on the cake

24. Gelatin with 40g yellow peach water and heat it until melted

25. Use a spoon to evenly pour the gelatin water on the cake, put it in the refrigerator for two hours, take it out and blow it on the edge of the mold for a few seconds.