Red heart pomegranate mousse cake

2024-12-29 03:00:11 983

Guava, also known as guava, has a hypoglycemic effect and a unique effect on patients with diabetes. Moreover, guava contains a lot of cellulose, which can effectively eliminate the accumulated feces in the intestines. Not only that, guava also contains a large amount of minerals such as vitamin C/iron, calcium, phosphorus, etc., which supplement the body's vitamin needs and have sobering effects on those who drink excessively. This is the first time I've tasted such a good guava. It's fragrant, sweet, and incredibly delicate. As someone who loves baking, I wouldn't hesitate to use it to make a mousse cake.

Details of ingredients

cheese250 grams
Light cream250 grams
yolkTwo
White sugar (in egg yolk)10 grams
White sugar (in light cream)40g
gelatin 4 pieces
guava350 grams
cold water60 grams
milk20 grams

Technique

difficultybeginner
workmanshipother
tasteSweetness
timeThree hours

Steps to make Red heart pomegranate mousse cake

1. Material preparation. (Six consecutive touches on a rose, equivalent to the size of a 6-inch garden mold)
2. Peel and remove the seeds from the guava, add milk and crush in a blender, sieve twice and set aside.
3. Soak 60 grams of gelatin tablets in cold water until soft, then melt over water and set aside for later use.
4. Beat the light cream until the lines gradually appear.
5. Mix egg yolks with white sugar until the sugar melts and the color becomes lighter.
6. Melt the cheese over water and mix in the beaten egg yolk batter.
7. Mix the pomegranate juice with melted regular gelatin solution and mix well.
8. Mix the cheese batter with the remaining gelatin mixture to form two different colored mousse fillings.
9. Put two different fillings into two decorative bags and squeeze them into the mold together at will.
10. Shake a few times and freeze in the refrigerator for more than 4 hours. Take out the demoulding at that time.
11. Appreciation of finished products.
12. Appreciation of finished products.
13. Appreciation of finished products.
14. Appreciation of finished products.
15. Appreciation of finished products.
16. Appreciation of finished products.