4 towers 7cm in diameter
The milk is heated to boiling, and the chopped white chocolate is poured into two times to melt the white chocolate and stir evenly.
Add the soft gelatin to the heat and melt it with the remaining temperature.
Plan a little lemon dander and pour in Cointreau orange wine and mix well.
Light cream for 7 minutes, mixed with milk white chocolate sauce.
Add half the white chocolate mousse (7 cm diameter hemisphere mold) to the mold height.
Apply mousse to the edge of the mold with a spoon back and freeze the refrigerator until it solidifies.
Add the fine sugar and juice to the egg yolk and mix well.
Open the minimum fire and stir quickly while heating (the original method is to use water to heat), and heat to the concentration attached to the egg beater.
Use the remaining temperature to melt the butter and mix evenly, and the refrigerator is cooled to lose fluidity.
If the spare white chocolate mousse solidifies, it can be microwaved for a few seconds to restore fluidity.
Passion fruit cream is placed on the solidified mousse (leave a little decoration).
Pour the remaining white chocolate mousse on the surface, the refrigerator is cooled to solidify
The butter is cut into small pieces and mixed with flour to form a coarse sand.
Add the fine sugar and mix well, add the egg yolk.
Press it into a smooth dough.
Roll into a 0.3CM thick sheet and place it in a 7cm diameter tower. Allow to stand for 30 minutes, poke a small hole with a fork and bake in a preheated 180 degree oven for 12-15 minutes.
Take 5 small kumquat slices and take the appropriate amount of sugar and 5 grams of water for microwave for about 30 seconds.
The baked tower is cooled and then stripped. A few pieces of heated kumquat are placed at the bottom. The solidified mousse and tapi are combined and stripped off with a hot towel or hair dryer.
Send 60 grams of whipped cream, and send the cream into the squid bag. Refrigerate for use.
Roll a small crepe bag with baking paper and load the remaining passion fruit cream.
With a cream of passion, passion fruit cream, sugary small kumquat decoration.
Mousse demoulding: First use a hot towel or hair dryer to separate the mousse mold and then slide it along the curvature of the mold. And formula reference "No Failure Perfect Texture Chocolate"