Rose Mousse Cake
Rose is native to China and has a long history of cultivation. In plant taxonomy, it is a kind of Rosa rugosa shrub of Rosaceae. In daily life, it is the general name of a series of cultivated varieties of Rosa with large flowers. These cultivated varieties can also be called rose or rose. The rose fruit is edible. It has the functions of soothing the liver and relieving depression, regulating qi, invigorating the spleen and eliminating filth, promoting blood circulation, dispersing blood stasis and relieving pain. In particular, women often eat roses to have the effect of beauty.I made a rose mousse cake with dry roses and light cream, and used a rose shaped mold, which is more beautiful. It tastes thick milk fragrance mixed with rose fragrance.1. The cake can be changed into the one you like. I just made a red velvet cake. It feels like it goes well with roses.2. The refrigeration time is generally 3 ~ 4 hours, and it is best to refrigerate overnight.
Step 1 . Gilding tablets are soaked in cold water in advance.
Step 2 . Take 4 Rose silicone molds.
Step 3 . Divide the red velvet Qifeng cake into thin slices, put it on the top with a rose mold, and use a knife to cut 4 small cake slices with the same shape as the bottom of the mold.
Step 4 . Put the soaked gelatine tablets into the milk and heat them in water until they melt, and then put them aside to cool.
Step 5 . Add 15g sugar to 100g cold cream and beat it with an electric egg beater until there are clear lines.
Step 6 . Pour gelatine milk into the light cream and stir well.
Step 7 . Add a little dried rose chips.
Step 8 . Sprinkle a little dried rose chips at the bottom of the mold.
Step 9 . Pour the mousse into the mold, do not fill it up, and leave the thickness of the cake on it.
Step 10 . Put the red velvet cake pieces on it, put them in the refrigerator and refrigerate until they solidify. I'll refrigerate them overnight.
Step 11 . Apply a hot towel on the outside of the mold to demould it.
Step 12 . Finished product drawing
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