I saw the recipe of 21cake, combined with my own method of making ice cream, I made black and white chocolate mousse according to my favorite practice. I didn’t expect a few MM to ask me what I did, like my recipe, haha happy, so Write it, and when you do it yourself, you don't have to find a place everywhere. Recently, I have tried MM and I am very successful. I am so happy. I added it to the recipe. The recipe for 21 guests is Jungle Liquor. Later I bought it. The orange-flavored liqueur is very good. The cake taste is also improved a lot, you can try ^_^ simply took the video, only fifteen seconds, so many steps did not shoot ^ _ ^, this time lazy did not make milk paste, with the same amount of milk Instead of ^_^
This is a photo taken before it was broken. The method photo shows it.
After the cracked biscuits are placed in a small bowl and the melted butter is stirred, no photo ^_^ is taken. After mixing, pour it into an 8-inch three-color mold.
Prepare the bottom of the biscuit for 30 minutes.
Egg milk paste practice: first heat 200 grams of milk to a lot of hot air almost 60 degrees, pour into the good egg yolk, start pouring a little bit, stir constantly, mix and then pour it back into the pot, Cook over low heat until thick, like a shovel, use your fingers to wipe the paste. When I was almost 85 degrees away from the fire (the recipe was not written in the recipe, the amount of photos here, the finished product is about 220 grams, more points and less does not matter)
Cocoa powder and sugar are first mixed in a small bowl. No photos are taken, and then the cooked custard paste is poured directly into the stirring, so that the cocoa powder is not easy to agglomerate. Add black chocolate coins, the following bowl of heated water is separated by water, and the milk paste is 80-90 grams. Look at the state. If it is too thick, you can add a little more. Add (prepare 4 grams of 2/3 tablets of gelatin tablets and soften the water to dissolve), 8 grams of butter is melted together into a black paste.
Adding whipped cream can not be added, but I think the state of sweetening is better. The words on the picture should also be read, the picture is written, the introduction is ignored and not written.
Very thick, similar to hurricane yolk paste, so you can also use a live bottom mold to save the bottom of the biscuit
Refrigerate for 30 minutes to set the type
This is the whiteness of Favna, which is much better than the general white, and the taste is also more delicate.
The recipe has written 10 grams of butter, and the mousse is not very strict. It is ok to have more points. The gelatin solution is also added to the water and placed in the refrigerator for ten minutes to soak it. I have been putting the milk pot under the melted white chocolate on the induction cooker, so that it is faster.
I like to make it lighter, so the paste is thicker after mixing.
In the white paste, add 5 grams of cherry wine, once forgot to add, the taste is a little bit greasy, so this step is best not to save. Cherry wine is made by myself, and the same is true for rum.
Jun Du Li Jiao Li, 21 guests' recipe is this, orange peel-flavored liqueur is very good ^ _ ^, better than rum, the taste of this cake is also improved a lot, black and white can be part of Let go, see personal taste
White clever part of the custard paste, so it is more sloppy than black, it doesn't matter, because the amount of gelatin tablets is the same as that after refrigerating.
After refrigerating, put it in the freezer for 2 hours, then put it in refrigerated storage, the taste will be better.
Use a hot towel to rub around the mold for a while, gently lift the mold up, if it is still stuck together, then squat for a while until the mold is easily separated
You can also sift the powder when you eat it, but it is too much trouble. Every time you eat a piece, you have to sieve it many times. I am getting it once.
Use a spoon to dig a spoon from top to bottom. The taste of each layer is stimulating the taste buds. It is very nice. ^_^
1. If you don't like the bottom of the biscuit, you can use the hurricane bottom mold to do it, because the black paste is very thick and will not leak at all, but you should put a piece of oil paper under it, and release it directly onto the cake mat. 2 After refrigerating and setting, I like to put it in the cold for two or three hours, then put it back in the cold storage, so that the mousse will be harder and taste better. It will be softer when it is refrigerated, and harder than the pudding. Look at personal preferences. Ha3. Fangzi uses a three-energy 8-inch square mold, and can also use a 6-inch hurricane cake live bottom mold.