Gradient cherry blossom jelly mousse cake not only has the softness and delicateness of mousse cake, but also exudes the fragrance of cherry blossoms. The most important thing is that it is very beautiful. It will surprise you from sight, taste and touch.
Ingredients:
Biscuit base: 100g digestive biscuits, 50g butter. Mousse cake: 200g cream cheese, 100g plain yogurt, 300g light cream, 30g fine sugar, 3 slices of gelatine, a little lemon juice. Mirror surface: 350g purified water, 2 tablets of gelatine, a few Japanese salted cherry blossoms, 30g of fine sugar.
Illustration of six-inch gradient cherry blossom jelly mousse cake:
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First make the biscuit base: crush the digestive biscuits and melt the butter at room temperature. Add the digestive biscuits to the melted butter and mix clockwise until evenly combined.
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Pour the biscuit butter batter into a six-inch cake mold, flatten it with a spoon, and keep it in the refrigerator for later use.
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Next, make the mousse cake batter: beat the light cream with a whisk until it becomes creamy, with obvious lines that do not disappear immediately. Place it in the refrigerator for later use.
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Soak the gelatine in cold water until soft. Soak the cherry blossoms in hot water.
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Soften the cheese at room temperature and add fine sugar. Whisk clockwise with egg beater until smooth. Add lemon juice and yogurt and stir clockwise until evenly mixed.
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Add whipped cream and soaked gelatin slices into the cheese paste, and stir evenly from bottom to top to form a mousse paste.
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Take dragon fruit pulp.
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Squeeze the juice from the dragon fruit. You can also use gauze to squeeze out the dragon juice.
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Take half of the mousse paste, add dragon juice, and stir evenly from bottom to top with a spatula to form a pink mousse paste.
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Pour the pink mousse batter into a six-inch cake mold containing the cake base and freeze for 15 minutes.
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Take out the six-inch cake mold from the refrigerator, pour the remaining mousse cake batter, and refrigerate for 4 hours.
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The dragon fruit mousse cake is ready, and finally the mirror surface is made. Add sugar, lemon juice, and 2 pieces of soaked gelatine to pure water, mix well, and pour along the edge of the cake mold. Add the cherry blossoms and refrigerate for more than 2 hours, and the gradient cherry blossom frozen mousse cake is ready.
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Unmold, you can enjoy the gradient cherry blossom jelly mousse cake with full color and flavor.
6 inch cake
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