Mousse Cake

Mousse Cake

Introduction:

"As a lazy person, I haven't sent out a recipe for a long time. Today I'm introducing a mousse cake. Now in Chongqing, the weather is cold and hot for a while, but nothing can stop us from eating. We can make a perfect mousse cake at home with our hands on it

Production steps:

Step 1: crush the crisp biscuits, add a little melted butter, stir evenly, then spread them in the cake mold, and refrigerate.

Step 2: take out a piece of natural cheese, soften and beat well. Add a raw egg yolk and stir well again.

Step 3: add a little lemon juice to the cheese mixture.

Step 4: whisk the cream with sugar, put it in the cheese mixture and stir well.

Step 5: take out some gelatine tablets, soak them in cold water and set aside.

Step 6: pour the milk into the small milk pot, add sugar and heat, then put in the softened gelatin slices, stir until the gelatin slices are completely melted.

Step 7: pour the milk into the small milk pot, add sugar and heat, then put in the softened gelatin slices, stir until the gelatin slices are completely melted.

Step 8: add the milk and cheese mixture together, stir well, pour into the mold prepared in advance, and refrigerate for seven to eight hours.

Materials required:

Cream: moderate

Crisp biscuits: right amount

Natural cheese: moderate

Butter: moderate

Egg yolk: one

Lemon juice: right amount

Gilding tablets: 2-3 tablets

Milk: moderate

Note: 1. When putting the gilding slice into the heated milk, be careful not to cook it. 2. Pay attention to add appropriate amount of sugar, otherwise the mousse cake is not sweet. 3. Lemon juice can help remove the fishy smell. If you feel sour, you can add a small amount. 4. The biscuit with butter should be crushed and spread all over the mould without any gap. 5. It's better to seal the mousse cake with plastic film for cold storage, which helps to isolate the smell of the refrigerator.

Production difficulty: Advanced

Baking technology

Production time: several hours

Taste: sweet