Dream Planet Cheese Mousse

2024-04-06 23:25:25 283

The starry sky gives a very mysterious and mysterious feeling, as if there are countless secrets waiting for us to explore. If expressed in color, purple and blue are the closest, filling people with countless fantasies and hopes. I have always loved the desserts in the Starry Sky series, and the beautiful and dreamy feeling is always unforgettable. This is also my first time making a noodle cake, writing it into a recipe, completely recording it, and leaving it as a beautiful memory for myself< Br>

Details of ingredients

Eggs3 pieces
Low powder75 grams
milk55 grams
Cream cheese 100 grams
gelatin 1.5 pieces
Light cream200 grams
Sugar powderforty-five
butter10 grams
sugar200 grams
water180 grams
Condensed milk150 grams
White chocolate227 grams
corn syrup170 grams
gelatin 3 pieces
Blue cream cream100 grams
Sugar beads10 pills
Edible gold powder5 drops
Passion fruit juice35 grams
sugar40g

Technique

difficultyintermediate
workmanshipother
tasteSweetness
timeThree hours

Steps to make Dream Planet Cheese Mousse

1. Put the egg white into a bowl without oil or water
2. Add sugar powder when making coarse bubbles and continue to beat at high speed
3. Pour in the remaining sugar powder midway and beat until it forms a hard foam like shape as shown in the picture, with upright sharp corners forming
4. Pour in the egg yolk and stir well
5. Pour in sifted low gluten flour and stir evenly
6. Heat butter and milk until liquid, pour them into the cake batter, and quickly mix well
7. Pour into a baking tray and bake over high and low heat at 175 degrees for 15 minutes. After being removed from the oven, cool and set aside for later use
8. Stir the cream cheese over hot water until it becomes creamy
9. Add milk and passion fruit juice and mix well
10. Put the gelatin tablets into cold water and soak until soft
11. Put the softened gelatin slices into the cheese batter and mix well
12. Cream until creamy and creamy
13. Mix the light cream with the previous cream cheese batter
14. This is the mixed mousse paste
15. Pour the mousse batter into a semi-circular mold, slice the previously baked sponge cake at the top, and refrigerate for 2 hours in the refrigerator
16. Noodle making: Heat sugar, corn syrup, and 120 grams of water until they boil, then turn off the heat
17. Jili Ding Pian+60g Water Bubble Soft
18. Pour into syrup
19. Pour in condensed milk and stir well. My milk pot is too small, so I suggest changing it to a larger one for better mixing operation
20. Pour the Baccarat into the hot syrup
21. Melt the chocolate with the remaining temperature of the syrup, stir well, and the drizzle is ready
22. Use a hair dryer to blow heat around the mold, and the mousse will naturally detach from the mold
23. Take a small bowl, fill it with the pre made drizzle, add the coloring, and place the mousse cake on the plate. It is best to use a small cup to raise it and pour the drizzle directly onto it
24. Use cream cream to squeeze out patterns
25. Add sugar beads and spray gold powder on top