Dream fruit mousse

Dream fruit mousse

Introduction:

"I always wanted to make Mousse with passion fruit. Although, in this warm and cold spring, mousse is a little cool. However, passion fruit is not to be missed. How many times did my eyes glide over teacher Meng's dream fresh fruit mousse, but it can only glide over, because the material is not prepared. In fact, even if there are raisins, they can't be replaced. However, in this way, the name of fresh fruit is somewhat reluctant. God knows what a chiffon is. However, since it is used as the bottom of the cake, it must be OK to digest the biscuit. On the mirror pectin, really no move can also be omitted, nothing more than less gloss. It is not reconciled, online search to the king of the first aid program. However, they are not very satisfied. First, jelly. It is very feasible in operation. However, the jelly bought has always been overly flavorsome, and it is called "heart and soul". Second, jam on the market. Not to mention the color of the jam, the taste of the jam alone made people reject this plan. In fact, Geely ding or fish glue powder should also meet this requirement. I don't know where to prove it, but I suddenly found a case of this method. readily solved. And the amount of gilding tablets is also a little hesitant. What are the specifications of Mr. Meng's three gilding tablets? She explained in the dessert cup that the Geely Ding tablets she used were 2.5g/tablet. Is it the same in other places? Think she is. So 3 * 2.5 ≈ 2 * 4 should be feasible. Later, it turned out that it was feasible, so that the solidified mousse felt slightly tough. It seems that the amount of gilding tablets is a little larger. I knew I would use 1.5 tablets. There is no mousse frame, and a 6-inch heart-shaped bottom mold is used to replace the two mousse frames of Mr. Meng. It's a lot of trouble to pull down the bottom plate by the inverted demoulding. It also hurt mousse a little. Brush the mirror, hoping to cover up the ugly. Later, I remembered that I used to replace mousse frame with non stick bottom mold

Production steps:

Step 1: Mousse

Step 2: soak the raisins in brandy until soft

Step 3: take out, squeeze out the water, and place it in a 6-inch heart shape

Step 4: soak gelatine tablets in ice water until soft

Step 5: squeeze out water and set aside

Step 6: Baixiang juice, orange juice and sugar, boil over low heat until sugar dissolves

Step 7: turn off the engine and add the gelatine tablets while it is hot

Step 8: add brandy

Step 9: mix well and let cool,

Step 10: whisk the cream until 7

Step 11: Take 1 / 3 and mix well in the liquid

Step 12: pour back the remaining cream and mix well

Step 13: pour back the remaining cream and mix well

Step 14: pour into the mold and smooth the surface

Step 15: spread the digested biscuit crumbs evenly on the surface and refrigerate until set

Step 16: mirror material

Step 17: pour the water into the fish glue powder and stir until it is completely dissolved

Step 18: take out the solidified mousse and blow it along the side wall with a blower for half a minute

Step 19: hold the bottom plate and slowly push the mousse up to the top

Step 20: buckle in the plate

Step 21: carefully remove the bottom plate, brush the mirror on the surface, and finish

Materials required:

Raisins: 30

Passion fruit juice: 50g

Fresh orange juice: 25g

Fine granulated sugar: 35g

Brandy: 1 tablespoon

Gilding tablets: 2 tablets

Cream: 120g

Digested biscuit: 10g

Fish glue powder: 1 / 2 tsp

Water: 1.5 TSP

Note: when boiling juice, do not need to boil, until the sugar is completely dissolved can be flameout. After adding gilding tablets, stir continuously until completely dissolved. Light cream should not be over whipped. The cream should still flow.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: sweet