The recipe comes from Kumagai Yuko. I didn't find a place to do things. I built a simple version, but it was delicious! Concise but simple but can not stand the way is a good way! Only the cover image is your own, not taking the step map, it is all taken on the book _ (: з ∠) _ Don't give up on me ah ah! (Large P S: The recipe has a small change from the book, you can do a 16cmx16cmx5cm mousse)
[Preparation] 1. Fix the thick cardboard with the transparent glue in the mousse mold and place it on the baking tray, then wrap it with plastic wrap to prevent the mousse from contacting the cardboard (p s: 15x10cm rectangular mold used in the book) I used a 16x16cm mold, then made a small 10x10cm square circle with cardboard. ←← Do square look here to see here!!!!) 2. Geely is soaked in ice water 3. Say it separately Materials needed 4. Bake the plate on the baking sheet 5. Chop the chocolate (chocolate must be chopped, otherwise it will not melt under the heat of the next step)
[Mascuit] 1. Put the protein into the pot, use the electric egg beater to add the sugar, and then play it to the wet to dry foam. 2. Add the egg yolk to it and remove the egg beater. One of the heads is gently stirred. 3. Put the sifted flour, rotate the mixing bowl and stir the mixture in a wide range. 4. When it is not visible, it is not too uniform. Don't over-mix. 5. Extend the batter to 40x30cm6 with a spatula. Use 190 degrees for 15 minutes to color the surface (adjust the time according to your own oven!!)
[Making Raspberry Mousse] 1. Mix the thawed raspberry puree and sugar in hot water, and add the soft gelatin tablets while stirring. 2. Put the bottom of the stirred bowl into contact with the ice water to show a thick feeling. Add the aliquot of fresh cream and mix
[Combination] 1. Pour the raspberry mousse into the prepared mold as shown in the figure, and sprinkle the frozen raspberry on top. 2. Apply a punch on the baking surface of the dough cake, apply the punch face down, and place it. Mousse above, 3. Put in the refrigerator to freeze (freeze! It is frozen!), remove it from the mold after solidification. 4. The bottom cake is spread in a large mold, coated with a punch, and the frozen mousse is taken out and placed in the middle, 5. Put it into the refrigerator freezer.
[White Chocolate Mousse] 1. Boil the milk and half of the sugar in a small pot. 2. Stir the remaining sugar and egg yolk. 3. Slowly pour the half of the milk in the small pot into the egg yolk. At the same time, stir and mix constantly, then pour into the pot. 4. Heat on low heat, and stir with a squeegee. 5. After a thick feeling, leave the fire, add soft gelatin, stir and melt. 6. Add 5 minutes to the chopped chocolate. Add each time with the eggbeater. (Must not be poured into the chocolate at one time.) 7. Stir in ice water until thick, and join. Hit the 7 fresh cream and mix well. 7. Pour into the mold 8. Cool and solidify in the freezer compartment
[Decoration] 1. Use hot towel, electric hair dryer, spray gun, god horse to do, demoulding 2. Use a spatula to smear the 7 distribution of whipped cream, use the scraper to do some wavy pattern 3. Add some points in advance Decorate the chocolate, freeze the raspberry, and order some strawberries! Yeah! carry out!
Plus the decoration method on the book
1. The gelatin can be changed into an equal amount of gelatin powder and soaked in 5 times the amount of water to dissolve.