White chocolate mousse -You Are Foodie

By king
100

White chocolate mousse

This mousse cake is the main expression of the heart-shaped two blended hearts, suitable for Valentine's Day... The taste is smooth and delicate, and can be completed only with ACA's electric egg beater. I also want to express ACA's love for talent and the hot heart of baking lovers

Main Ingredients

Auxiliary Ingredients

water 40g
pitaya half

The operation process is not difficult, but try to be more detailed every time!When adding milk, it must be carried out in three times. If it is poured in at one time, a lot of bubbles will appear!In addition, pay more attention to the mousse liquid after adding fish film and storing it in ice to avoid overmolding (I refrigerated it for 15 minutes)The excess water from the bubble fish film must be poured out, and the fish glue film can bubble the hair!If there is no such mold, you can use other mousse mold to do it. When demoulding, you can use a blower to blow the mold wall!Don't freeze the mousse mold. It can be refrigerated for 4 hours. During this period, the mousse mold can be added with pitaya juice

Step 1 . First boil half a pot of warm water (not higher than 60 ℃), put the basin containing cheese in it, add sugar, and stir with ACA egg beater until there is no particle!

Step 2 . Sweetening

Step 3 . Fineness

Step 4 . Add milk three times and stir well!

Step 5 . Put a small amount of cold water into the fish film and make it soft! Pour out the extra water!

Step 6 . Turn on a small fire and melt in water at low temperature

Step 7 . Bai qiaoke cuts it hard and tries to cut it into small thin pieces

Step 8 . Put water in the pot into the cheese basin and turn on the heat! Add the chocolate and stir until it melts completely!

Step 9 . Remove from the pot after melting

Step 10 . Stir the egg yolk evenly and pour it into the cheese paste quickly. At the same time, the egg beater will stir it at high speed

Step 11 . As shown in the figure, then add fish glue, stir it evenly at high speed with an egg beater, and put it in the refrigerator for 15 to 20 minutes!

Step 12 . Remove the light cream from the cold box and beat it with an egg beater until fluffy

Step 13 . Take out the cheese paste from the refrigerator, add the beaten light egg oil, and stir well

Step 14 . Mixed mousse paste

Step 15 . Fill the mold with spoons one by one, and vibrate the mold every time to avoid bubbles inside! Then put it into the freezer to freeze for more than 3 hours, and then demould! Put it in the refrigerator!

Step 16 . Use a spoon to break pitaya! Put a sieve on the bowl to filter the fruit residue of Pitaya!

Step 17 . Add sugar and melted fish glue slices, and then refrigerate for 10 minutes. When it is a little sticky, take it out of the refrigerator

Step 18 . Take care of the mousse with a small spoon and finish it in turn! Put it in the refrigerator and refrigerate! When the fire dragon above freezes, it's finished!

Step 19 . It can also be so beautiful!

Step 20 . After completion~

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