Recipe: Bakingpie - a collection of hundreds of scented fruits - passion fruit mousse

Home Cooking Recipe: Bakingpie - a collection of hundreds of scented fruits - passion fruit mousse

Notes:

Serving Size: 6-person mold: 6-inch round cake mold

Ingredients:

Steps:

  1. Home Cooking Recipe: 80g digestive biscuits are poured into the egg bowl and chopped

    80g digestive biscuits are poured into the egg bowl and chopped

  2. Home Cooking Recipe: Add 40g of melted butter and stir well

    Add 40g of melted butter and stir well

  3. Home Cooking Recipe: Pour into the mold and compact

    Pour into the mold and compact

  4. Home Cooking Recipe: Mousse part of the production; 7g of gelatin powder poured into 70g of water and mix well into the refrigerator for use

    Mousse part of the production; 7g of gelatin powder poured into 70g of water and mix well into the refrigerator for use

  5. Home Cooking Recipe: 2 egg yolks are poured into the egg bowl

    2 egg yolks are poured into the egg bowl

  6. Home Cooking Recipe: Pour half of the fine sugar and mix well. Pour 80g of passion fruit puree and stir well.

    Pour half of the fine sugar and mix well. Pour 80g of passion fruit puree and stir well.

  7. Home Cooking Recipe: 100g of milk and the remaining half of the fine sugar poured into the pot and boiled

    100g of milk and the remaining half of the fine sugar poured into the pot and boiled

  8. Home Cooking Recipe: Pour into the passion fruit yolk paste while stirring

    Pour into the passion fruit yolk paste while stirring

  9. Home Cooking Recipe: Then put it on the induction cooker and boil it into a passionate jam.

    Then put it on the induction cooker and boil it into a passionate jam.

  10. Home Cooking Recipe: After a little cooling, pour in the refrigerated gelatin and mix well.

    After a little cooling, pour in the refrigerated gelatin and mix well.

  11. Home Cooking Recipe: Pour 200g of whipped cream into the eggbeater and use an electric egg beater to send it to 6 minutes (light cream thickens and does not solidify)

    Pour 200g of whipped cream into the eggbeater and use an electric egg beater to send it to 6 minutes (light cream thickens and does not solidify)

  12. Home Cooking Recipe: Pour the light cream into the passionate jam and mix well

    Pour the light cream into the passionate jam and mix well

  13. Home Cooking Recipe: Pour into the cake mold with the bottom of the biscuit and put it in the refrigerator for 2 hours.

    Pour into the cake mold with the bottom of the biscuit and put it in the refrigerator for 2 hours.

  14. Home Cooking Recipe: The production of passion fruit mirror; 3g gelatin powder is poured into 30g water and stirred evenly in the refrigerator for use

    The production of passion fruit mirror; 3g gelatin powder is poured into 30g water and stirred evenly in the refrigerator for use

  15. Home Cooking Recipe: 30g water, 30g passion fruit juice and 30g fine sugar are poured into the egg-free bowl without silicone.

    30g water, 30g passion fruit juice and 30g fine sugar are poured into the egg-free bowl without silicone.

  16. Home Cooking Recipe: After cooling down, pour in the gelatin and mix well.

    After cooling down, pour in the gelatin and mix well.

  17. Home Cooking Recipe: Filtered by a mesh

    Filtered by a mesh

  18. Home Cooking Recipe: After cooling to a non-hot hand, pour it on the mousse that has been refrigerated for 2 hours.

    After cooling to a non-hot hand, pour it on the mousse that has been refrigerated for 2 hours.

  19. Home Cooking Recipe: Seed decoration of passion fruit can be placed. Finally, put it in the refrigerator and refrigerate overnight.

    Seed decoration of passion fruit can be placed. Finally, put it in the refrigerator and refrigerate overnight.

  20. Home Cooking Recipe: Take out the refrigerated mousse and wrap the mousse circle with a hot towel

    Take out the refrigerated mousse and wrap the mousse circle with a hot towel

  21. Home Cooking Recipe: Take it out.

    Take it out.


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