The crisp persimmon is still used for the first time as a dessert. It is very suitable for cutting into large pieces and it is very satisfying to bite. This mousse is full of sugar juice from persimmons and persimmons. It is sweet and refreshing. At that time, I saw that the party that my eldest brother had moved to use the persimmon to make the tower had always wanted to try it. I also liked the conflict of taste after making mousse. In addition, a cake is not beautiful, not only the surface decoration, the moment of cutting, the cross section of the United States and the United States is even more surprising. Cut it open and see it! Fangzi can make a 15cm (six-inch) live round die mousse, the cake piece is baked with a large golden plate, and there is a surplus.
<begin-making rum candied persimmons> 3 hard crispy persimmons peeled, and each persimmon is cut into 8 pieces for use.
Put the sugar into a pan and heat it until the color becomes dark. Turn off the heat immediately, add the salt-free butter and rum, stir evenly and then heat it to boiling. Pour the sliced persimmon and stir it gently for two minutes with a wooden spoon. Turn off the fire around.
Put the persimmons out to cool, and pour out the thick sweet persimmon juice left in the pot for a small bowl. <end-making rum candied persimmons>
<begin-making the bottom of the biscuit> The oven is preheated at 190 degrees. Put the protein into the mixing bowl and use an electric egg beater to send the sugar to the mixture. Pay attention to the timing of putting sugar, too early to put in the weight, and too late to put it will be uneven. Continuously emit a thick, shiny arsenic.
Add the egg yolk and gently stir with the egg, without stirring until completely uniform.
The low-gluten flour is mixed with the almond powder and sieved into the egg paste. Rotate the mixing bowl while stirring with a wide range of rubber squeegees. The degree to which the mixing knife does not see the powder is completed. It doesn't matter if the protein cream is not even, so be careful not to over-mix.
Spread the batter into a sheet with a spatula on baking paper and bake in a 190-degree oven for 10 minutes to color.
Cut out two pieces of 12cm diameter cake pieces for use. <end-making biscuit bottom>
<begin-making Bavarian Mousse Mousse> Gelatine tablets are soaked in cold water for use. Light cream was sent to the state of eight distribution.
The milk is heated to boiling. After the egg yolk is broken up, slowly pour the milk into the egg yolk, and repeat the stirring quickly to prevent agglomeration.
Pour the egg milk into the small pot, stir it with a rubber spatula while heating, and heat it to the texture of the French soup (thinner), do not boil. Add the soft gelatin tablets, honey, and persimmon juice from the fire and mix well. Stir on ice until cooled.
After the custard paste is fully cooled, add one-half of the whipped cream and mix well. Add the remaining whipped cream and mix well. Mousse paste is finished.
Put the punching wine on the front and back of the cake. One of the baking noodles is placed on the bottom of the six-inch live bottom mold, and half of the mousse paste is poured into the middle, and half of the persimmon pieces are placed in the middle.
The surface is covered with a little mousse paste.
Put another piece of cake and gently press down and freeze in the freezer for 15 minutes.
After taking out, pour the remaining mousse paste (if the mousse paste is too thick, the microwave can be warmed up for five seconds, I will directly pour it), then shake the mold to make the surface flat, and put it in the refrigerator for more than 4 hours, preferably overnight. . <end-Making Bavarian Mousse Mousse>
<begin-making yoghurt noodles> The next morning, the mold was blown with a hair dryer or a hot towel, and the mold was released. After demoulding, put the mousse in the freezer for one hour and then it will be convenient for a while. The gelatin tablets are soaked in cool water. Stir the yoghurt until smooth, don't use old yoghurt, and don't be very thin.
The gelatin is heated to melt in a microwave oven. Add two scoops of yoghurt and stir quickly to prevent agglomeration. Add the remaining yoghurt and mix well. Serve the noodles. Take out the mousse on the grilling net, bake the net under the baking pan, and pour the brain with a shower. <end-making yogurt noodles>
After the drenched mousse is chilled in the refrigerator for half an hour, you can enjoy it with the remaining persimmon pieces and nutcracks.
My aunt said that it looks like a yellow peach at first glance. When the brain hole is opened, the peach should be delicious.