Two five-inch mousse, ice-cold, sweet and sour, no need for cake pieces, easier and less time-consuming. Let's have a summer afternoon.
Wash the strawberries, control the water to remove the stalks, add 50g of sugar and chop. Put in a pot, boil over low heat, stir until the juice thickens. spare.
The gelatin tablets are soaked in cold water, drained, placed in a strawberry paste that still has residual heat, and stirred until completely melted. Let cool cool.
Pour the whipped cream into the ice water. Add 15g of sugar and whipped cream to 7 and 8 for distribution. The whipping cream has a slight texture and can still flow slowly.
Mix the whipped cream with the cool strawberry paste.
Pour the mixed mousse paste into the bottom mold of the strawberry that has been placed on the bottom.
Put the scraper in the mousse paste and shake it a few times so that there is no gap inside, so that the surface is flat. Put it in the refrigerator for about 3 hours. Shake the mold and feel it has solidified.
Demolding: Place the mold on an object that is taller than the mold body and thinner than the mold bottom. Turn the outer wall of the mold by hand and gently pull it down to release the mold. (If the freezing is too hard, you can choose to use a hot towel or hair dryer, pay attention to control the temperature, do not enlarge.)
Place your favorite decorations on the surface or apply mirrored pectin.
1. Because there is no support for the cake, the state of the cream should not be too soft, of course, it should not be too hard, so it will feel bad. 2. The bottom of the mold can be wrapped with baking paper or plastic wrap to facilitate the bottom demoulding.