Yogurt Mousse Cake

Name: Yogurt Mousse Cake
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 Eight inch chiffon cake; 2 Mango; 300g Yogurt; 15g Isinglass powder; 150ml Light cream; 1 tsp Lemon juice; 40g Sugar

by Rice sprouts

4.9 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

Mousse is mousse in English, which is a panna cotta-style dessert that can be eaten directly or as a sandwich. Usually, cream and coagulant are added to create a thick jelly-like effect. Mousse is translated from French transliteration.

Mousse is a kind of dessert like pudding. It is softer than pudding and melts in the mouth. The most important thing to make mousse is the jelly raw materials such as gelatin flakes, isinglass powder, jelly powder, etc. Now there are also special mousse powders. In addition, the biggest feature when making is that the egg whites, egg yolks, and whipped cream in the formula must be beaten separately with sugar, and then mixed together and mixed well, so the texture is relatively soft, a bit like whipped cream. The raw material of the mousse is animal glue, which should be kept at low temperature in summer, and can be stored for 3-5 days without refrigeration in winter. "

Ingredients

Yogurt Mousse Cake

1. First wrap the 8-inch mousse ring with two layers of tin foil.

2. Cut the mango into cubes.

3. Pour the yogurt into a relatively large clean container.

4. Mix the isinglass powder with 40 grams of water and stir evenly (if it is made in winter, it is best to use insulated water), add lemon juice and sugar and stir well.

5. Put it on a low heat and slowly heat it until the isinglass powder and sugar are completely melted.

6. Slowly pour the melted fish gelatin powder sugar liquid into the yogurt, stir while pouring, and set aside after stirring.

7. Whipped cream is distributed until six, what is six distribution? Just lifting the whisk, the whipped cream still has clear lines that will not disappear but it can still flow.