10-inch pumpkin mousse cake

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  1.Peel the pumpkin

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  2. Slice Steam until cooked, about 20 minutes

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  3.Poke it with chopsticks, no hardness The heart is ripe.

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  4.Put it into a food processor, add 100 grams of sugar, and puree.

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  5. Pour 600 grams of pumpkin puree into a basin, add 150 grams of milk and mix Mix well and taste it.If it tastes light, you can add more sugar.

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  6. Mix well to form pumpkin puree.

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  7. Add 20 grams of fish gelatin powder to 80 grams of water and soak for 10 minutes, then put it into the pot Steam and melt.

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  8. Add the fish gelatin powder liquid to the pumpkin puree and mix well.

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  9. Beat the light cream and 50 grams of sugar until it is 70% or 80% creamy.

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  10. Pour the cream into the pumpkin puree and mix well.

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  11.The pumpkin mousse paste is ready.

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  12.Cut the cake piece one circle smaller than the mold

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  13. Pour in half of the mousse paste, spread evenly and shake gently to create foam.Place in the refrigerator for 10 minutes

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  14.Put another slice of cake on top, p>

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  15. Pour in the remaining mousse paste, spread it out, shake it left and right, and mousse The paste is more uniform.Chill in refrigerator for 2 hours.

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  16.100g pumpkin puree

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  17. Add 80 grams of water and 50 grams of sugar and mix well to make pumpkin juice.Add 15 grams of fish gelatin powder and 50 grams of water and boil.Dissolve in water.(The method is the same as before), mix well with pumpkin juice.It doesn't feel hot when touched.

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  18.Take out the mousse that has been frozen for 2 hours and pour it on the surface

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  19.Shake evenly and refrigerate for 2 hours or overnight.

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  20. After enough time, take it out, blow it around with the edge of the hair dryer, and take it off.Mold and simply decorate.