Pineapple Mousse(bo luo mu si )

Pineapple Mousse

Introduction:

"The pineapple flavored mousse cake is very sour and sweet. He made an eight inch one, a small one, and a glass. I was worried that eating mousse in winter was like ice cream, but at noon, sitting on the balcony and eating mousse, I felt very comfortable

Production steps:

Step 1: 1, raw material diagram.

Step 2: peel pineapple, slice and soak in salt water for 10 minutes.

Step 3: cut into pieces and marinate with white granulated sugar for 20 minutes.

Step 4: beat half of the pickled pineapple juice into mud.

Step 5: put it into a small pot and cook it over low heat. (adjust the sweetness at this time)

Step 6: beat the cream and 30g sugar into the refrigerator.

Step 7: milk and fish glue powder, lemon juice, a small spoon, boil together until all fish glue powder melt.

Step 8: mix yogurt, pineapple puree and milk, add cream, beat well with egg beater to make mousse filling.

Step 9: Qifeng trimming, smaller than the mold.

Step 10: one layer of Qifeng and one layer of mousse paste, make two layers.

Step 11: refrigerate until set.

Step 12: filter fresh pineapple juice, add fish glue powder, stir well, heat in a small pot until all fish glue powder is melted, cool, pour on cake surface, and refrigerate for more than two hours.

Materials required:

Eight inch Qi Feng: one

Pineapple: one

Sugar: 2 tablespoons

Light cream: 200g

Yogurt: 200g

Fish glue powder: 10g

Milk: 80g

Lemon juice: right amount

Pineapple juice: 100g

Note: the mirror must be cool before pouring. The first time I didn't let it cool, I turned the mousse below into opaque.

Production difficulty: simple

Craft: Skills

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Bo Luo Mu Si