Recipe: a fig mousse

Home Cooking Recipe: a fig mousse

Notes:

Inspired by the tubing cooking tree, it is a very light taste, and it is very simple to make mousse. After the whole fig is added, it is still quite cute~[[The following materials can make a cylinder with a diameter of 6cm and a height of 5cm). Shape mousse 3]]

Ingredients:

Steps:

  1. Home Cooking Recipe: The sponge cake is cut into a 1cm thick piece, and the shape is pressed out with a mousse mold, and the pad is placed at the bottom of the mousse mold.

    The sponge cake is cut into a 1cm thick piece, and the shape is pressed out with a mousse mold, and the pad is placed at the bottom of the mousse mold.

  2. Home Cooking Recipe: Wash the 11 figs that make the fig mousse, 3 of which are peeled and spared, and the other 8 are cut in half, and the red flesh is scraped off with a spoon.

    Wash the 11 figs that make the fig mousse, 3 of which are peeled and spared, and the other 8 are cut in half, and the red flesh is scraped off with a spoon.

  3. Home Cooking Recipe: 160g yogurt and 10g powdered sugar were added to the fig pulp and stirred evenly. Screen once for use. Mix 15g of gelatin powder with 50g of cold water, simmer for about 15 seconds in the microwave oven until the gelatin is completely dissolved. Pour the gelatin solution into the yogurt figs, mix well quickly, then add 100g of light cream to 6 minutes and mix gently. . Put a peeled fig on the cake piece, pour the mousse liquid until the fig is completely gone, and send it to the refrigerator for more than 1 hour.

    160g yogurt and 10g powdered sugar were added to the fig pulp and stirred evenly. Screen once for use. Mix 15g of gelatin powder with 50g of cold water, simmer for about 15 seconds in the microwave oven until the gelatin is completely dissolved. Pour the gelatin solution into the yogurt figs, mix well quickly, then add 100g of light cream to 6 minutes and mix gently. . Put a peeled fig on the cake piece, pour the mousse liquid until the fig is completely gone, and send it to the refrigerator for more than 1 hour.

  4. Home Cooking Recipe: Wash and peel the two figs that make the fig jelly, cut each fig into 6 small pieces, and heat it with 160g of cold water and 10g of fine sugar until the fig fruit is completely faded. Squeeze two drops of lemon juice to fix the color and filter the sugar water once. Do not filter out the flesh and put it in a hot place.

    Wash and peel the two figs that make the fig jelly, cut each fig into 6 small pieces, and heat it with 160g of cold water and 10g of fine sugar until the fig fruit is completely faded. Squeeze two drops of lemon juice to fix the color and filter the sugar water once. Do not filter out the flesh and put it in a hot place.

  5. Home Cooking Recipe: 4g of gelatin powder and 20g of cold water microwave oven for about 15 seconds, until the gelatin is completely dissolved, pour the gelatin solution into the water of the fig, quickly stir evenly, cool at room temperature, then gently pour into the solidified mousse with a spoon until Full mold, continue to refrigerate for 2~3 hours until the whole solidifies.

    4g of gelatin powder and 20g of cold water microwave oven for about 15 seconds, until the gelatin is completely dissolved, pour the gelatin solution into the water of the fig, quickly stir evenly, cool at room temperature, then gently pour into the solidified mousse with a spoon until Full mold, continue to refrigerate for 2~3 hours until the whole solidifies.

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