Blueberry Coconut Mousse Cake(lan mei ye xiang mu si dan gao )

Blueberry Coconut Mousse Cake

Introduction:

"Yesterday was LG's birthday. I made a mousse cake for him. Recently, I made a lot of cream cakes. My son said he wanted to eat mousse, but my daughter didn't need to say. She liked both cream and mousse, because she only ate outside. My family just bought a box of blueberries and used it. There is half a can of coconut milk in the fridge. I don't want to waste it, so I use it instead of juice, so I don't have the color in my imagination. If you want to have color, you can use red grape juice or plum juice. The taste of this mousse melts immediately in the mouth, and the coconut fragrance is very strong. It's delicious. "

Production steps:

Step 1: blueberry coconut milk cream: < br > < br > sugar the cream until it doesn't flow and put it in the refrigerator for standby.

Step 2: beat blueberries into mud with blender, and separate the slag for standby. It's amazing. After a while, the blueberry juice turns into jelly

Step 3: soak gilding powder in coconut milk for 10 minutes, then dissolve in water and let cool.

Step 4: mix the blueberry juice in the cool coconut milk.

Step 5: add in the whipped cream and mix well

The sixth step: put the protein in a clean, oil-free container, add 20 grams of sugar, medium speed until the emergence of a detailed bubble.

Step 7: put 27 grams of water in a small pot, add 72 grams of sugar, and cook until there are big bubbles.

Step 8: slowly pour the cooked syrup into the protein like a line, stirring at high speed.

Step 9: beat the cream until you pick up the egg beater and your tail is erect and shiny.

Step 10: put the cream into the mixed cream and mix well.

Step 11: mixed mousse. (as light and delicate as cake paste.)

Step 12: put a piece of cake into an 8-inch cake mold. (a layer of tin foil is put on the bread outside the cake mould to prevent leakage.)

Step 13: pour in the mousse, cover the cake and sprinkle with diced peaches.

Step 14: put on another slice of cake and press it lightly.

Step 15: pour in the mousse and scrape it flat, leaving a little space for the jelly. Refrigerate for more than 3 hours. It's better for one night

Step 16: add 85 grams of orange jelly powder into half a cup of water to boil until the jelly powder dissolves, turn off the fire, and then pour in half a cup of cold boiled water to mix well. After cooling, pour it on the cake, decorate it with some fruits, and refrigerate for half an hour.

Step 17: use the blower to blow around the edge for 60 seconds to demould easily.

Materials required:

Qifeng cake slice: 2 pieces

Blueberry coconut milk fresh cream: right amount

Blueberry: 150g

Coconut milk: half a cup

Sugar: 72g

Fresh cream: 1 cup

Geliding powder: 1 packet

Protein: 2

Water: 27g

Note: 1. The rest of the mousse and jelly can be made into a small mousse cup. 2. The original recipe is 17.5g Geely Ding powder. I used to make it. I think the mousse is a hard Q version, not the taste of instant melting. I don't like it. After the improvement, I only put 7g Geely Ding powder, which tastes soft, smooth and delicious. But I don't know if the quality of domestic gilding is the same as that of foreign gilding, so this side is for reference only.)

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Lan Mei Ye Xiang Mu Si Dan Gao