Cherry season gift - Cherry Mousse-You Are Foodie

By Prima
96

Cherry season gift - Cherry Mousse

The cherry season is very short, only one month. The cherries in the current season are delicious, big, red and sweet, and the price is cheap. The cherries out of the current season are expensive and not delicious, so take advantage of the current season and do something quickly, otherwise I will be so unwilling! ha-ha. I made a six inch mousse. The picture looks ok, but it's actually very small, but it took me a lot of effort!At this time, I thank Mr. Jun Zhi for inventing such a delicious recipe. I copied it. It's not easy to copy it!

Main Ingredients

Auxiliary Ingredients

Step 1 . Main raw materials

Step 2 . First, bake the bottom of the cake and separate the egg white and yolk

Step 3 . Then add 15g sugar to beat the egg white

Step 4 . Add 10 grams of sugar to beat the egg yolk

Step 5 . Beaten egg yolk

Step 6 . Then add half of the egg white and pour it into the egg yolk. Mix well

Step 7 . Add half of the flour and mix well

Step 8 . Then repeat this step; Until a textured batter is mixed, which is not thin and has no large bubbles.

Step 9 . Extrude the circle with a decorative bag, which is slightly smaller than the six inch mold. I squeezed two different sizes, and felt that I was still a novice. Ha ha, and then bake in the oven for 10 minutes, 190 degrees

Step 10 . Discharging of cake bottom

Step 11 . Let the baked cake bottom cool, and I'll start making mousse paste. Look at how beautiful the cherries are!

Step 12 . First remove the stone and stalk of the cherry, add 60g sugar and water to make a paste with a cooking machine, then add lemon juice and mix well.

Step 13 . Soak the gelatin tablets in cold water for 5 minutes to make them absorb water

Step 14 . Heat the water absorbing gelatin slices until they melt, then pour in the cherry paste and stir well. One part is reserved for surface decoration, and the other part is put into the refrigerator until it becomes a thick paste.

Step 15 . Now start whipping light cream, and stir it into soft foam

Step 16 . Then take out the cherry paste from the refrigerator

Step 17 . Mix well with the cream, and the mousse paste is finished.

Step 18 . Hee hee, first fix the bottom of my newbie's cake and put a piece into the mold

Step 19 . Then pour in a mixture of mousse paste

Step 20 . Spread another piece

Step 21 . Pour in the rest of the paste. In this way, you can refrigerate it for more than 5 hours or overnight. In order to make it stronger, I will refrigerate it overnight!

Step 22 . The first thing I do when I go home at noon is to come back and demould, ha

Step 23 . I started to decorate the surface. I took out the cherry paste left yesterday. At this time, it had solidified. I heated it to a thick state through water separation. I thought I was a little too melted and a little thin. Otherwise, it would be better if I poured it on the surface. It would not flow down. It would just flow to the half of the Mousse. I felt a little sorry. I will make up for it next time... Then I put cherry decorations on it

Step 24 . Finally, put it into the refrigerator and refrigerate it for a while until the cherry paste on it solidifies. Then you can eat it. I'll cut it into pieces. Hmm... It's delicious, sweet and sour. It's good!

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