Mousse's English is mousse, a creamy dessert that can be eaten directly or made into a cake sandwich. Its nature is softer than that of pudding, and the entrance is instant. The most important thing to make mousse is jelly raw materials such as agar, fish gelatin powder, jelly powder, etc. Now there is also a special mousse powder. In addition, the biggest feature of the production is that the protein, egg yolk and fresh cream in the formula must be separately mixed with sugar, and then mixed together to mix well, so the texture is softer, a bit like the whipped cream. The jelly material used by Mousse is animal glue, so it needs to be stored at a low temperature. Usually it is added with cream and coagulant to make it thick and frozen. It is made of gelatin and cheese and whipped cream. It can be eaten without baking. It is the representative of today's high-end cakes. The mousse cake first appeared in the gastronomic capital of Paris, France. The original masters added various ingredients in the cream to stabilize the structure and improve the texture, taste and flavor, so that the appearance, color, structure, taste and taste are rich, more natural and pure. After freezing, it tastes endless and becomes the best in the cake.
Oreo biscuits are crushed after being sandwiched, mixed with melted butter as a cake bottom, and frozen in a refrigerator for 10 minutes.
Pitaya cut into small pieces and add a piece of milk to make a mud
Whipped cream and sugar for sending
Pour into the dragon fruit puree, melt the fish gelatin powder in advance
Add a few drops of rum
Pour into the mousse
Cover with plastic wrap and let it cool in the refrigerator overnight. Use a hot towel to rub around the mold for a while, or use a hair dryer to blow the mold around the mold twice to release the mold.