Dish Mousse(pan zai mu si )

Dish Mousse

Introduction:

"The origin of the dish mousse is that I made a 7-inch cocoa mousse cake with the rest of the ingredients. It's a temporary idea. It's very simple, but it's like this dish. When eating, the biscuits on the surface should be mixed with cocoa mousse evenly. The biscuits absorb the moisture of the mousse, and the taste will be the same. Otherwise, the biscuits on the surface are too dry, and it's easy for children to eat I'm choking my throat. Another thing to pay attention to is to choose non-toxic plants for dressing up plate plants, such as good mint leaves, or lemon leaves I used, etc... "

Production steps:

Step 1: prepare materials

Step 2: milk and fish glue powder, 35 grams of sugar in a small pot

Step 3: cook over low heat until completely dissolved, set aside

Step 4: 35 grams of sugar and whipped cream in a large bowl

Step 5: mix evenly

Step 6: add cocoa powder

Step 7: whisk until streaked and add fish glue milk

Step 8: mix all cocoa mousse ingredients well

Step 9: take a small plate, first put a layer of mousse material, and then put some broken black chocolate biscuits

Step 10: pour more cocoa mousse material into the container until the container is 9 minutes full

Step 11: sprinkle a layer of crushed black chocolate biscuits

Step 12: insert one last plant and you're done

Materials required:

Whipped cream: 300g

Sugar: 70g

Milk: 220g

Cocoa powder: 35g

Black chocolate biscuit: right amount

Fish glue powder: 15g

Plant: 1 branch

Note: the amount of the material is a 7 inch cocoa mousse cake with a dish. If you only make a dish, you need to reduce it

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Pan Zai Mu Si