Toffee mochamus cup(tai fei mo ka mu si bei )

Toffee mochamus cup

Introduction:

"How classic is bitter coffee ice cream? And make people never tire of eating? Looking at the rapid reduction of bitter coffee in the freezer, I can't help but wonder. Well, in order to cater to the bitter coffee, quickly change the goal, come to the princess mochamus of Mr. Meng. However, it is not a complete version, the material is not complete. It's OK to have a main body. The collocation can be changed at will. Although accessories can make the finishing point, it doesn't hurt to take the second place. When making eggs, I don't bother to use the electric egg beater. The advantage is that I wash a dozen eggs less. Especially the light cream decorated at the end, the electric egg beater is a little difficult to operate, and it doesn't take much work to beat it by hand. "

Production steps:

Step 1: Mousse

Step 2: microwave the milk

Step 3: pour in the instant coffee powder and stir until it dissolves

Step 4: pour in the cocoa powder

Step 5: make a uniform paste

Step 6: pour 60 grams of cream into a bowl, put it on the stove with hot water and heat it over low heat

Step 7: pour the sugar and water into the pot and heat over low heat

Step 8: sugar boiling, gradually into light brown, away from the fire

Step 9: when the sugar liquid is slightly stable, slowly add the heated cream and stir well

Step 10: add Mocha milk,

Step 11: mix well

Step 12: soak gelatine tablets in ice water until soft

Step 13: remove and squeeze out the water

Step 14: add toffee mocha

Step 15: stir until completely dissolved

Step 16: beat 150 grams of light cream into a flowing thick shape

Step 17: add to the Mocha solution twice

Step 18: mix well

Step 19: put it into a cup, fill it very full, and refrigerate until set

Step 20: prepare decorative materials

Step 21: beat 15g light cream to keep the pattern

Step 22: sift in cocoa powder

Step 23: mix well

Step 24: extrude the pattern on the surface of the solidified Mousse with a sharp toothed flower mouth

Step 25: decorate the surface with caramel almonds.

Materials required:

Gilding tablets: 5g

Milk: 55g

Instant coffee powder: 5g

Cocoa powder: 5g

Cream: 150g

Fine granulated sugar: 70g

Water: 20g

Caramel almonds: a little

Note: the amount of milk is small, so directly use the microwave oven heating. The surface decoration can be changed as you like, no Caramel almonds can be replaced with other nuts.

Production difficulty: simple

Craft: Skills

Production time: several hours

Taste: sweet

Chinese PinYin : Tai Fei Mo Ka Mu Si Bei