Rainbow Mousse
2024-07-14 14:59:03 547
The summer in Liuzhou is truly hot, so hot that I thought I would make some delicious desserts, but after buying the ingredients, I didn't want to make anything anymore. So I bought a bottle of light cream and stayed in the fridge for a month. It looks like it will expire next month, so I have to consume it quickly. I can't bear to waste this cream that cost over sixty yuan! I made a cake roll and a halberd, but I also consumed a lot. I originally planned to make mango mousse, but I thought that I would only make mango flavor these past few days, so I wanted to change the taste. I searched online and found that this rainbow mousse is really beautiful, but unfortunately my finished product is not perfect. The first layer of batter was left aside for a long time and sank a bit!
Details of ingredients
Technique
Steps to make Rainbow Mousse
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1. Cake base material: 80 grams of cookies, 40 grams of butter![]()
2. First, make the cookie base by crushing it with a rolling pin or a blender,![]()
3. Butter melts into a liquid over hot water,![]()
4. Mix butter and cookies evenly, lay them on a six inch cake mold, flatten them with a scraper, cover them with plastic wrap, and refrigerate them in the refrigerator. If the mold is not non stick, it is recommended to brush a thin layer of oil around and at the bottom to facilitate demolding of the finished product![]()
5. The ingredients for mousse liquid include 200 grams of light cream, 200 grams of yogurt, 10 grams of fish gelatin powder, 40 grams of sugar powder, and 40 grams of water,![]()
6. Add yogurt to powdered sugar and stir until the sugar melts,![]()
7. Add a drop of vanilla extract and mix well. If there is none, do not add,![]()
8. Add 40 grams of fish gelatin powder to water and stir well before melting with hot water![]()
9. Whip the light cream until 60% of the hair is ready, and the texture will appear,![]()
10. Pour the melted fish gelatin solution into yogurt and stir well,![]()
11. Then pour the yogurt into the whipped cream and stir evenly![]()
12. Take out the bottom of the cake from the refrigerator and pour in a quarter of white mousse solution first,![]()
13. Divide the remaining mousse solution into four unequal parts and drop two drops of pigment each![]()
14. Mix well,![]()
15. Start pouring the large amount of mousse solution and pour the powder, yellow, blue, and green mousse paste into the center of the mold![]()
After pouring all the mousse solution, seal it with plastic wrap and refrigerate it in the refrigerator for 2 hours,![]()
17. When demolding, place a cup at the bottom of the mold, cover the mold with a hot towel for a while to demold, and then cut it into pieces for consumption
