How do you make a delicious mousse cake?

Ingredients: 100 grams of blueberry Danhong sauce of mousse, 100 grams of yogurt, 200 grams of whipping cream, 50 grams of milk, 15 grams of caster sugar, 2 slices of gelatin.

Excipients: biscuit base, 70 grams of digestive biscuits, 30 grams of butter.

1. Biscuit steps: Digest the biscuits in a fresh-keeping bag and crush them with a rolling pin.

2. Melt the butter in hot water insulation and set aside.

3. Add the melted butter and mix well.

4. Spread it flat at the bottom of the mousse silver chimu circle (wrapped with a layer of tin foil or plastic wrap), press it tightly and put it in the refrigerator for a few minutes.

5. Fengsen mousse liquid steps: blueberry jam and yogurt are delicate, sifted and set aside.

6. Soak gelatin in cold water to soften.

7. Heat the milk, squeeze out the gelatin and stir in the hot milk until melted.

8. Add sugar to the whipping cream and beat until it can flow.

9. Pour in the blueberry liquid and stir well.

10. Finally, add the milk gelatin liquid and mix well.

11. Pour the mousse liquid into the mousse ring, gently shake the mousse ring to make the mousse liquid smooth, and put it in the refrigerator for more than 4 hours.

The recipe for the tiramisu is changed from a finger biscuit to a cake base, and chocolate chips are added, which has a very good taste. The amount of ingredients is just enough to make a 6-inch round mousse.

Ingredients: cream, cheese, egg yolk, pure milk, powdered sugar, fish gelatin, Baileys, water, cake base, chocolate.

Steps: Step 1, put 250g of cheese into a container and cut it into small pieces, add 2 egg yolks, and squeeze it evenly with a spoon with reference to the recipe of netizens.

Step 2, After the cheese and eggs are thoroughly fused, add 60 grams of milk, and stir by hand, I don't have particularly clockwise or counterclockwise, how convenient and how to stir, about 2-3 minutes can be pureed. 3. Add 75g of powdered sugar, continue to stir, you can taste during the period, because you will add beaten cream to it for a while, which will dilute the sweetness, so you can add powdered sugar according to your taste, and then make it completely blended and put aside for later use. The picture shows the state after adding milk and powdered sugar and stirring.

Step 3: Prepare another container, pour in 200g of whipped cream, stir with a whisk until textured and set aside. The picture shows the state of the cream whipping.

Step 4: Melt the gelatin with warm water, pour it into the stirred cheese, and continue to stir well. Note that the fish gelatin should not be put in advance to prevent it from solidifying in advance when the action is slow. 6. Add the whipped cream.

Pour in the rum again, starting with a smaller amount and adjusting the amount by tasting. The picture shows whipped cream mixed with cheese and fish gelatin.

Step 5: Scrape the chocolate into pieces of various sizes with a knife, pour into the cheese and stir slightly. (The chocolate chips can be slightly larger, mine is cut small, and the chocolate will melt a little bit during the refrigeration and coagulation process, and it doesn't look very good) 9. Pour some stirred cheese into the 6-inch cake grinder, put in a slice of cake base, continue to pour cheese to cover the cake base, and then put in a piece of cake base, and then continue to pour cheese to cover the cake.

Step 6: Seal with plastic wrap and refrigerate for more than 6 hours.

Step 7, I use two pieces of fish gelatin, the effect of coagulation after refrigeration overnight is not as good as the one sold outside, it is recommended to use two and a half pieces of fish gelatin to try.

1.Batter making stage: First of all, let's soak the gelatin slices, put the broken gelatin slices into a small bowl, soak them in cold water for ten minutes, if the water is directly drinkable, hygiene is very important.

2.Then put the puree, milk, egg yolk, and soaked gelatin into the mixing basin, boil another basin of hot water, boil until the bottom of the basin bubbles, put the mixing basin into the hot water basin, and stir until there is no gelatin at all. Doing so also sterilizes the egg yolk.

3.Now let's whip the whipping cream, whip the whipping cream at low speed until there are small bubbles, and then turn to high speed and whip until the texture is out. This vulgar to high-speed mixing method can keep the whipping cream from splashing.

4.Pour half of the whipping cream into the paste, look at it again in slow motion, this stirring technique is very important, and then pour in the remaining whipping cream, and stir well in the same technique.

5.Molding stage: Wrap the mold with plastic wrap, put a slice of cake inside, and pour the cake batter into the mold. Pour half of the mousse paste into the mold. Then put a slice of cake in the mold and pour in the remaining mousse paste.

6.Move the finished cake to the cutting board and shake the cutting board to expel small bubbles. Then move the finished cake to the refrigerator between minus 4 and 3 degrees and freeze it for three hours, take it out after three hours, poke it, and it will be relatively firm.

7.Demolding stage: Boil hot water, apply a hot towel and take out the cake. This is the time to decorate, put a few mangoes, insert a mint leaf, or do nothing.

I haven't done it, but I've eaten it, and it's delicious!