How to make Raspberry White Chocolate Mousse

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  1.Weigh the milk, white chocolate, and one egg yolk.Add the milk into the pot one at a time.

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  2. Turn on the gas and simmer until melted.Note, do not open the fire.

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  3.Weigh 8 pieces of isinglass and add 20 grams of water.It cannot be boiled water.The picture of adding isinglass powder to boiling water is omitted...

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  4.Pour in milk pot.Stir

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  5.Stir evenly without any particles.

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  6. Prepare the container and filter.Be sure to filter,

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  7.Set aside and wait until the temperature reaches room temperature for later use,

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  8. Pour 200 grams of whipping cream and add 12 grams of fine sugar and beat.Note, the cream must be animal cream.

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  9.Look at the picture, just pick up the ball and there are stripes,

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  10.It is easy to pour in the reserved white chocolate and stir well

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  11.Use a spatula to mix well

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  12.The picture below.White Chocolate Mousse

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  13.Take the mold and prepare the raspberries and small pieces of silica Wind cake.

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  14.The picture below.Pour in the white chocolate mousse first, then add the raspberries and finally add the Jifeng cake

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  15. Done.Put into deep freeze.2 hours.The temperature of my freezer is 0 below 15 degrees.So you can take off the film after two hours.

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  16.Two hours later, you can take off the film and it's done.

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  17.Take out the whipped cream from the refrigerator

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  18.Slowly squeeze along the edge.The following figure.

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  19. Prepare the fruits for decoration.

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  20.I put strawberries, blueberries and raspberries.Why?

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  21. Done.