Serving Size: 6-person mold: 6-inch round cake mold
80g digestive biscuits are poured into the egg bowl and chopped
Add 40g of melted butter and stir well
Pour into the mold and compact
Mousse part of the production; 7g of gelatin powder poured into 70g of water and mix well into the refrigerator for use
2 egg yolks are poured into the egg bowl
Pour half of the fine sugar and mix well. Pour 80g of passion fruit puree and stir well.
100g of milk and the remaining half of the fine sugar poured into the pot and boiled
Pour into the passion fruit yolk paste while stirring
Then put it on the induction cooker and boil it into a passionate jam.
After a little cooling, pour in the refrigerated gelatin and mix well.
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 the light cream into the passionate jam and mix well
Pour into the cake mold with the bottom of the biscuit and put it in the refrigerator for 2 hours.
The production of passion fruit mirror; 3g gelatin powder is poured into 30g water and stirred evenly in the refrigerator for use
30g water, 30g passion fruit juice and 30g fine sugar are poured into the egg-free bowl without silicone.
After cooling down, pour in the gelatin and mix well.
Filtered by a mesh
After cooling to a non-hot hand, pour it on the mousse that has been refrigerated for 2 hours.
Seed decoration of passion fruit can be placed. Finally, put it in the refrigerator and refrigerate overnight.
Take out the refrigerated mousse and wrap the mousse circle with a hot towel
Take it out.