Ingredients
Blueberry Sauce ( 40g ) | Milk( 20g ) |
White sugar ( 5g ) | Ice water ( 15g ) |
Gelatin powder ( 2g ) | Whipping cream ( 20g ) |
How to make simple heart-shaped mousse (for 1 person)
1.This is a mousse with chiffon cake slices as the base, the cake body is very good
2. Prepare various materials.
3. Wrap the bottom of the heart-shaped mousse circle with plastic wrap good.Practice has proven that plastic wrap is more suitable for the base of mousse circles than aluminum foil.
4. Use mousse rings to cut the chiffon cake into molds Slightly modify the shape to make it smaller so that the mousse liquid can wrap around it after it is injected.I cut the cake slices the day before and stored them in the refrigerator.They naturally shrank in a circle without trimming, and the size was right.
5. Place the mold with the cake slices on a flat bottom to keep it fresh In the box.
6. Get the mousse in five minutes (five steps in total) : Mix milk, sugar and blueberry jam and stir well.Pour gelatine powder into ice water, wait a few minutes until the powder absorbs enough water, and stir evenly to form a paste.Mix gelatine paste and blueberry milk, heat slightly until completely melted and turn off the heat.The heating temperature should not be too high, between 40 degrees and 80 degrees.Let the entire liquid cool.Beat the light cream with a whisk until texture appears.Mix the whipped cream and all the liquid into a mousse liquid and slowly pour it into the mold.Seal the crisper box and store in the refrigerator.
7. After 2 hours of refrigeration, the mousse cake was successfully made.Apply a hot towel to the outside of the mousse circle for a few seconds, or blow the outside with a hair dryer, and the mousse circle will be lifted out of the mold quickly.Ready to enjoy!
Tips
Gelatine powder is used to make mousse and jelly.What is gelatine powder specifically? What are the characteristics? Let me popularize it again:
1.Gelatine is transliterated from English Gelatine, also called isinglass or gelatin.It is a gelatin extracted from animal bones.Therefore, gelatin is not considered a vegetarian food.
2.The gelatine powder needs to be poured into ice water first (never use hot water).After absorbing enough water, stir it into a paste.Do not pour water into the gelatine powder and stir it.
3.When heating the gelatine until it melts, do not overheat.If the gelatine solution is heated too hot, it will affect the gelatine's coagulation ability.The melting temperature of gelatine is between 40 and 80 degrees.
4.The ratio of gelatine powder to water is approximately: 5g gelatine powder or 1 gelatine sheet with 150g liquid.If there is paste material, it can be increased to 200.
5.Desserts made with gelatine need to be kept refrigerated as they can easily melt and deform in a warm environment.
6． Sugar will reduce the gelatine's ability to set, so the more sugar you make, the softer your dessert will be.
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