Apricot Mousse

Apricot Mousse

Introduction:

Production steps:

Step 1: carve two pieces of cake slightly smaller than the mold.

Step 2: put 200g apricot jam into the container.

Step 3: pour in the yogurt.

Step 4: mix well. Mix well.

Step 5: soak 2 gelatine tablets in cold water first, then put them into milk, and heat them to melt.

Step 6: beat 200g cream with sugar until 6.

Step 7: melt the milk gilding liquid in 5 and pour it into 4.

Step 8: pour in the whipped cream and mix well to form mousse liquid.

Step 9: pour into 6-inch heart-shaped mold and 6-inch plum blossom mousse ring (covered with tin foil), and refrigerate for at least 4 hours.

Step 10: heat 30g water, melt 1 piece of pickled gilding, cool slightly, add apricot sauce, make mirror, and apply on the chilled mousse.
Continue to refrigerate for at least 1 hour.

Step 11: when demoulding, use a hair dryer to blow along the outside of the mousse frame for a while.
Then beat the remaining 100g cream, put it into the decoration bag, and squeeze out the pattern for decoration.

Materials required:

Qifeng cake: moderate

Yogurt: 200g

Milk: 80g

Gilding tablets: moderate amount

Light cream: moderate

Water: 30g

Apricot sauce: 200g

Apricot sauce: 80g

Note: when demoulding with hair dryer, pay attention not to blow too much, especially in summer. I blew a little too much by accident.

Production difficulty: Advanced

Process: others

Production time: several hours

Taste: milk flavor