Recipe: Fruit chocolate mousse

Home Cooking Recipe: Fruit chocolate mousse

Ingredients:

Steps:

  1. Home Cooking Recipe: Fresh mango cooking machine is made into mud. If the season is wrong, there is no mango, then you can buy mango puree. For pure fruit, the gelatin powder is soaked with a little water.

    Fresh mango cooking machine is made into mud. If the season is wrong, there is no mango, then you can buy mango puree. For pure fruit, the gelatin powder is soaked with a little water.

  2. Home Cooking Recipe: The mango mud is slightly heated, put the soaked gelatin powder into it, and melt the gelatin powder.

    The mango mud is slightly heated, put the soaked gelatin powder into it, and melt the gelatin powder.

  3. Home Cooking Recipe: Pour into a cylindrical silicone mold, divide it into six, and then put it in the freezer.

    Pour into a cylindrical silicone mold, divide it into six, and then put it in the freezer.

  4. Home Cooking Recipe: There is no fresh raspberry, I use the raspberry fruit velvet, melt the raspberry fruit with water, add sugar, and the gelatin powder is also soaked in a little water. After the raspberry fruit is melted, the good gelatin is soaked. Put the powder in, and melt the gelatin powder with the residual temperature.

    There is no fresh raspberry, I use the raspberry fruit velvet, melt the raspberry fruit with water, add sugar, and the gelatin powder is also soaked in a little water. After the raspberry fruit is melted, the good gelatin is soaked. Put the powder in, and melt the gelatin powder with the residual temperature.

  5. Put the raspberry liquid on the frozen mango puree and put it in the refrigerator.

  6. Slice the hurricane cake and use the mold to engrave six small round pieces. The size should be the same as the semi-circular silicone mold used in the next step. Adjust it according to your own mold size.

  7. Boil the milk and sugar, turn off the heat, add the soft gelatin powder, and melt the remaining temperature.

  8. Then add white chocolate, stir, let the white chocolate melt

  9. Light cream is sent to the June 7 distribution, added to the chocolate liquid twice, stirred evenly, filtered again, the mousse solution is ready

  10. Pour into a semi-circular silicone mold, one-third of the height is good, the whole circle is coated with mousse solution, and put into the refrigerator for a few minutes to make it solidify.

  11. After solidification, take it out of the refrigerator, put the mango raspberry sandwich, pour the chocolate mousse liquid into a semi-circular mold, and finally cover it with a cake piece and put it in the refrigerator.

  12. Melt the raspberry fruit with water, add it to the pectin, mix well, and put it on the hand temperature to start the noodles.

  13. Carefully take the chocolate mousse out of the semi-circular mold, place it on the drying net, place a baking tray underneath, and start to pour the noodles.

  14. After dripping, you can eat it by moving it into the container.


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