Coffee Mousse (ka fei mu si )

Coffee Mousse

Introduction:

Production steps:

Step 1: crush the finger biscuits, stir the melted butter and biscuits evenly, put them into the mold, press them with the bottom of the bottle, and refrigerate for 30 minutes

Step 2: at the same time, take 100 ml cream to 90 degrees, add coffee powder, ice powder, 20 g Sugar, stir well

Step 3: soften the gelatine slices in cold water, drain the water, put them in the microwave oven, melt them into liquid at high heat for 30 seconds, mix them into the cream paste, and let cool

Step 4: Add 20 grams of sugar to the remaining 100 ml of cream, whisk until stiff and foamy, and slowly add the cream paste in step 3 clockwise

Step 5: take out the mold, pour it in slowly, shake the air out a few times to make the surface complete and smooth, and then refrigerate for 3 hours.

Materials required:

Coffee powder: 3 G

Double love ice powder: 20g (toffee flavor)

Cream: 200ml

Milk: 30 ml

Butter: 20g

Finger biscuit: 20g

Gilding tablets: 12g

Sugar: 40g

Note: hot weather, temperature is greater than 25 degrees, cream in the basin can be placed under the ice water or ice, easy to send

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ka Fei Mu Si