Recipe: Passion Fruit & White Chocolate Musta (Video Recipe)

Home Cooking Recipe: Passion Fruit & White Chocolate Musta (Video Recipe)

Notes:

4 towers 7cm in diameter

Ingredients:

Steps:

  1. Home Cooking Recipe: The milk is heated to boiling, and the chopped white chocolate is poured into two times to melt the white chocolate and stir evenly.

    The milk is heated to boiling, and the chopped white chocolate is poured into two times to melt the white chocolate and stir evenly.

  2. Home Cooking Recipe: Add the soft gelatin to the heat and melt it with the remaining temperature.

    Add the soft gelatin to the heat and melt it with the remaining temperature.

  3. Home Cooking Recipe: Plan a little lemon dander and pour in Cointreau orange wine and mix well.

    Plan a little lemon dander and pour in Cointreau orange wine and mix well.

  4. Home Cooking Recipe: Light cream for 7 minutes, mixed with milk white chocolate sauce.

    Light cream for 7 minutes, mixed with milk white chocolate sauce.

  5. Home Cooking Recipe: Add half the white chocolate mousse (7 cm diameter hemisphere mold) to the mold height.

    Add half the white chocolate mousse (7 cm diameter hemisphere mold) to the mold height.

  6. Home Cooking Recipe: Apply mousse to the edge of the mold with a spoon back and freeze the refrigerator until it solidifies.

    Apply mousse to the edge of the mold with a spoon back and freeze the refrigerator until it solidifies.

  7. Home Cooking Recipe: Add the fine sugar and juice to the egg yolk and mix well.

    Add the fine sugar and juice to the egg yolk and mix well.

  8. Home Cooking Recipe: 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.

    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.

  9. Home Cooking Recipe: Use the remaining temperature to melt the butter and mix evenly, and the refrigerator is cooled to lose fluidity.

    Use the remaining temperature to melt the butter and mix evenly, and the refrigerator is cooled to lose fluidity.

  10. Home Cooking Recipe: If the spare white chocolate mousse solidifies, it can be microwaved for a few seconds to restore fluidity.

    If the spare white chocolate mousse solidifies, it can be microwaved for a few seconds to restore fluidity.

  11. Home Cooking Recipe: Passion fruit cream is placed on the solidified mousse (leave a little decoration).

    Passion fruit cream is placed on the solidified mousse (leave a little decoration).

  12. Home Cooking Recipe: Pour the remaining white chocolate mousse on the surface, the refrigerator is cooled to solidify

    Pour the remaining white chocolate mousse on the surface, the refrigerator is cooled to solidify

  13. Home Cooking Recipe: The butter is cut into small pieces and mixed with flour to form a coarse sand.

    The butter is cut into small pieces and mixed with flour to form a coarse sand.

  14. Home Cooking Recipe: Add the fine sugar and mix well, add the egg yolk.

    Add the fine sugar and mix well, add the egg yolk.

  15. Home Cooking Recipe: Press it into a smooth dough.

    Press it into a smooth dough.

  16. Home Cooking Recipe: 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.

    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.

  17. Home Cooking Recipe: Take 5 small kumquat slices and take the appropriate amount of sugar and 5 grams of water for microwave for about 30 seconds.

    Take 5 small kumquat slices and take the appropriate amount of sugar and 5 grams of water for microwave for about 30 seconds.

  18. Home Cooking Recipe: 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.

    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.

  19. Home Cooking Recipe: Send 60 grams of whipped cream, and send the cream into the squid bag. Refrigerate for use.

    Send 60 grams of whipped cream, and send the cream into the squid bag. Refrigerate for use.

  20. Home Cooking Recipe: Roll a small crepe bag with baking paper and load the remaining passion fruit cream.

    Roll a small crepe bag with baking paper and load the remaining passion fruit cream.

  21. Home Cooking Recipe: With a cream of passion, passion fruit cream, sugary small kumquat decoration.

    With a cream of passion, passion fruit cream, sugary small kumquat decoration.

  22. Home Cooking Recipe: .

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Tips:

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"


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