Strawberry cheese mousse is nutritious, sweet and sour
I have some leftover leftovers for dim sum at home, so I will use it to make a mousse today
1. Raw materials
1. 120 grams of blank base and 40 grams of butter.
2. Mousse part 180 grams of cream cheese, 160 grams of fresh cream, 50 grams of milk, 45 grams of powdered sugar, 7 grams of gelatin slices.
3. Mirror part 200 grams of strawberry meat, 40 grams of strawberry buckle sugar, 100 grams of water, 10 grams of powdered sugar, 3 grams of gelatin slices.
2. Steps
1. Stir the embryo base and butter evenly, put it in the preheated oven and bake for about 6 minutes, and take out the baked embryo bottom and let it cool for later use;
2. Beat the fresh cream and caster sugar to 8 and put it in the refrigerator for later use.
3. Add cream cheese and milk and caster sugar to stir smoothly in hot water, add gelatin slices and stir until gelatin melts; (Glatin slices ice soaked soft)
4. Stir the whipped cream and cream cheese paste together until even, pour in the cooled embryo base and coat evenly, and put it in the refrigerator for 30 minutes;
5. Make a mirror surface Put the button candy into clean water and heat it through water until the button sugar melts, and then put in the soft gelatin slices and stir evenly. Evenly place the strawberry cubes on top of the refrigerated mousse embryo, then pour the mirror water on top and put it in the refrigerator for about 3-4 hours. Then use a hair dryer to blow around the mold, and the mold will be gently removed;
Tips: The embryo base of the mousse can be used as a base for cakes, biscuit crumbles, etc. The temperature of melting gelatin tablets is not higher than 60 degrees, otherwise the gelatin coagulation effect will be reduced, and the gelatin tablets are generally soaked for about 5-10 minutes. Cream cheese is usually stirred in the same state as whipping cream, so that the two can easily blend together. The amount of sugar can be adjusted according to your taste.