Cherry mousse (ying tao mu si )

Cherry mousse

Introduction:

"The following is the early made mousse, the formula reference Jun Zhi, I didn't beat into mud, just made into cherry pieces, chewing pulp is very delicious."

Production steps:

Step 1: prepare the mousse material.

Step 2: remove the core, weigh and chop the cherry.

Step 3: add 40 grams of cold water to the cherry, then add the sugar, stir well. (it can also be broken into cherry puree with a cooking machine)

Step 4: add lemon juice and mix well.

Step 5: beat the animal cream until soft and foamy. (at this time, the light cream has appeared lines, but the lines are relatively soft)

Step 6: soak gelatine tablets in cold water (40g cold water). Heat the gilding slice with the soaking water and stir until it becomes liquid. Pour the liquid gilding liquid into the cherry puree and stir well.

Step 7: divide the prepared cherry puree into two parts, one of which is 35g, and reserve. Keep the rest in the fridge for a while until it's thick. Cool to thick cherry puree and pour into whipped cream.

Step 8: mix evenly with a rubber scraper.

Step 9: prepare the crispy sponge cake used in mousse.

Step 10: divide the eggs.

Step 11: when the protein is beaten with the egg beater until it foams, add part of the fine granulated sugar in several times, and beat with the egg beater until it foams dry.

Step 12: beat the egg white, lift the beater, and pull out a short upright sharp corner.

Step 13: add the remaining sugar into the egg yolk, drop a few drops of vanilla essence, and stir well.

Step 14: mix with protein (twice).

Step 15: mix well.

Step 16: add 1 / 2 sifted flour.

Step 17: mix the flour, protein and yolk evenly with a rubber scraper.

Step 18: put the batter into the flower mounting bag, and extrude the strip batter on the baking plate. (I didn't find the flower bag and flower mouth, temporarily squeezed with plastic wrap) in the middle of the oven, 180 degrees up and down, about 10 minutes.

Step 19: lay a crisp sponge cake on the bottom of the cake mold.

Step 20: pour in half of the mousse filling.

Step 21: spread another piece of sponge cake.

Step 22: pour in the remaining half of the mousse filling.

Step 23: smooth the filling and refrigerate for more than 5 hours or overnight until the filling is completely set.

Step 24: blow a circle around the cake mold with an electric hair dryer, or cover it with a hot towel around the cake mold to release the mold easily.

Step 25: after demoulding, take out 35 grams of prepared cherry puree, heat it with water to make it thicker, pour the puree on the top of the mousse, and finally decorate the cherry on the top of the mousse.

Step 26: cut into pieces and eat.

Materials required:

Cherry: 150g

Nestle animal cream: 150g

Cold water: 80g

Lemon juice: 10g

Fine granulated sugar: 60g

Gilding tablets: 1.5 tablets (5g / tablet)

Egg: 1

Low gluten flour: 35g

Note: Cherry Puree into the gilding solution, is generally a relatively thin state, put in the refrigerator to make it thick, in order to better mix with cream.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Ying Tao Mu Si