Pitaya two color Mousse Cake(huo long guo shuang se mu si dan gao )

Pitaya two color Mousse Cake

Introduction:

"It's not enough to describe this cake as graceful. Due to the limited level, I really can't think of anything to describe this delicious pitaya two-color mousse. Pitaya itself is no special flavor, very fragrant, but also with some sweet, pitaya and dairy products mixed taste better. This mousse tastes sweet, not greasy and not dry. There is also the continuous eating of sweet seeds, the entrance has sesame like taste, very sweet, very crisp. You will find that the sweeter you eat, the more you eat. I can't stop

Production steps:

Step 1: digest the biscuits, put them into the fresh-keeping bag and break them with a rolling pin.

Step 2: melt the butter in hot water.

Step 3: add melted butter to the crushed biscuit and stir well.

Step 4: put it into the bottom of the mold, compact it with a spoon, and refrigerate for 30 minutes.

Step 5: soak gelatin slices in cold water.

Step 6: light cream, add a little lemon juice and 20 grams of sugar, and beat until 70%. Put it in the refrigerator.

Step 7: cream cheese, add 30 grams of sugar, stir in hot water until featherless.

Step 8: cut pitaya into pieces.

Step 9: add yoghurt and pitaya to the blender and beat to paste.

Step 10: pour two thirds of Pitaya paste into cheese paste and stir well.

Step 11: add the remaining pitaya paste to the softened gelatin. Stir in hot water until the gelatin is completely melted.

Step 12: pour yogurt with gilding into cheese paste and stir well.

Step 13: pour pitaya cheese paste into whipped cream.

Step 14: mix well. Cheng Musi paste.

Step 15: take out the mold and pour the mousse paste into half of the mold. Refrigerate until the mousse has set.

Step 16: add 10 ml of boiling water to the coffee and soak for 5 minutes

Step 17: filter out the coffee, pour out the remaining mousse paste and stir well.

Step 18: pour into the mold and refrigerate for more than 4 hours.

Simple decoration after demoulding.

Materials required:

Digested biscuit: 200g

Butter: 80g

Pitaya: 150g

Cream cheese: 150g

Yogurt: 200g

Animal cream: 200g

Fish glue slice: 2 pieces

Original coffee powder: 5g

Sugar: 50g

Lemon juice: a little

Note: with hot towel hot compress mold, very easy to demould. Coffee can be replaced with instant coffee powder. It can also be changed into other flavor ingredients. Sugar can be adjusted to your taste.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Huo Long Guo Shuang Se Mu Si Dan Gao