Recipe: Passion fruit mousse at the bottom of the biscuit

Home Cooking Recipe: Passion fruit mousse at the bottom of the biscuit

Ingredients:

Steps:

  1. Home Cooking Recipe: Put 10 digestive biscuits into a plastic bag and crush them with a hard object. Mix with 30g of melted butter and place them on the bottom of the 6-inch live bottom mold. Slightly compact with a hard object and place in the refrigerator for 30 minutes.

    Put 10 digestive biscuits into a plastic bag and crush them with a hard object. Mix with 30g of melted butter and place them on the bottom of the 6-inch live bottom mold. Slightly compact with a hard object and place in the refrigerator for 30 minutes.

  2. Home Cooking Recipe: After the passion fruit is cut in half, the portion of the pulp is taken out, placed in a clean filter, and then the juice is pressed out with a small spoon. Using 9 passion fruit, the juice squeezed out is about 150-160g.

    After the passion fruit is cut in half, the portion of the pulp is taken out, placed in a clean filter, and then the juice is pressed out with a small spoon. Using 9 passion fruit, the juice squeezed out is about 150-160g.

  3. Home Cooking Recipe: Soften the 70g cream cheese and mix well with the egg beater. Mix 40g milk/water and 100g passion fruit gelatine into the cheese bowl and mix until smooth. Then add 2 pieces of melted gelatin tablets. uniform

    Soften the 70g cream cheese and mix well with the egg beater. Mix 40g milk/water and 100g passion fruit gelatine into the cheese bowl and mix until smooth. Then add 2 pieces of melted gelatin tablets. uniform

  4. Home Cooking Recipe: Place 210g whipped cream in a sitting eggbeater, add 45g white sugar and 10g rum to texture.

    Place 210g whipped cream in a sitting eggbeater, add 45g white sugar and 10g rum to texture.

  5. Home Cooking Recipe: Mix the mixed cream and passion fruit cheese slowly with a spatula, then pour it evenly onto the bottom of the previously frozen 6-inch round mold, and put it in the refrigerator for more than 2 hours until the surface is solidified.

    Mix the mixed cream and passion fruit cheese slowly with a spatula, then pour it evenly onto the bottom of the previously frozen 6-inch round mold, and put it in the refrigerator for more than 2 hours until the surface is solidified.

  6. Mirror part: 50g of passion fruit juice and 50g of water, add 1 piece of softened gelatine piece, 25g white sugar and mix it into juice, pour it into the solidified mousse, and chill in the refrigerator for 30 minutes.

  7. The mirror surface is slightly solidified, you can put the passion fruit seeds that have been cleaned. This is purely for the sake of beauty. It actually affects the taste. If you don't like it, you can skip this step.

  8. Decorate and put it in the refrigerator for half an hour to release it. Mousse cake demoulding is very simple, it is easy to blow around the mold with a hair dryer, simple and convenient

  9. The finished product is not bad.

Tips:

1. If it is for children, don't use rum. 2, if the cream has been beaten, it does not matter, because it will still be liquefied during the mixing process, the effect may not be the best, but the taste is really not much different. 3. When the mirror is not completely solidified, do not put decorative passion. Fruit seeds. Otherwise, shaking during the moving process will easily affect the final selling phase. 4. The key to making this cake is the amount of moisture in the mousse and mirror. In general, the amount of water added to the juice, mousse is 140g, the mirror is 100g, if you juice thick, then the water is less, and vice versa, in short, to ensure that the amount of juice + water to meet the total requirements can be 5, Individuals don't like too sweet, so this cake doesn't add much to the mousse or the mirror. The original recipe is 100g juice (mousse 70g, mirror 30g), the weight of the sugar is 50g of mousse, the mirror is 30g, my juice concentration is thicker than the original formula, in simple terms, it is more sweet and sour, but I mousse The sugar used is 45g and the mirror is 20-25g.


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