Recipe: Pistachio mousse

Home Cooking Recipe: Pistachio mousse

Ingredients:

Steps:

  1. Home Cooking Recipe: Cream cloth buds giltine first ice blisters soft spare egg yolk, fine granulated sugar, light cream, milk mix and stir until the sugar melts, use 150 degrees on fire, heat under 140 degrees for 20-30 minutes (any non-stick mold can be)

    Cream cloth buds giltine first ice blisters soft spare egg yolk, fine granulated sugar, light cream, milk mix and stir until the sugar melts, use 150 degrees on fire, heat under 140 degrees for 20-30 minutes (any non-stick mold can be)

  2. Home Cooking Recipe: Add gelatin and pistachio puree and mix until fine and no particles are poured into the mold to freeze three. Four hours spare (sf-003 mold)

    Add gelatin and pistachio puree and mix until fine and no particles are poured into the mold to freeze three. Four hours spare (sf-003 mold)

  3. Home Cooking Recipe: Mousse Liding ice blisters soft spare milk, pistachio mud, white chocolate separated by water, melted, added to the gelatin, melted, added to the good cream, mix well

    Mousse Liding ice blisters soft spare milk, pistachio mud, white chocolate separated by water, melted, added to the gelatin, melted, added to the good cream, mix well

  4. Home Cooking Recipe: Pour the mold into a third of the mousse, slightly flattened, and then put it into the refrigerator to remove the cream cloth bud, light pressure (sf-002 mold)

    Pour the mold into a third of the mousse, slightly flattened, and then put it into the refrigerator to remove the cream cloth bud, light pressure (sf-002 mold)

  5. Home Cooking Recipe: Squeeze a layer of mousse, slightly flattened

    Squeeze a layer of mousse, slightly flattened

  6. Home Cooking Recipe: Finally, put a piece of sponge cake into the refrigerator and store it for two or three hours.

    Finally, put a piece of sponge cake into the refrigerator and store it for two or three hours.

  7. Now make a noodles gelatin blisters soft spare whipped cream, white chocolate, powdered sugar, glucose syrup, pistachio water gently stir to melt to prevent foaming, and finally add the gelatin melted and mix well to remove the mousse noodles (no Picture so take another picture top)


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