Chocolate Crown Mousse Cake

Overview

Butterfly pea flower, also known as blue butterfly, is rich in vitamins A, C and E, and can improve immunity, help and promote skin elasticity and collagen. It also has natural health effects such as tonifying the brain, promoting brain vitality, preventing stomachache, anti-depression, anti-stress, calming, anticonvulsants, and alleviating emotions. The natural blue pigment in butterfly pea flowers also has therapeutic effects. If you add lemon to it and make it into a scented tea drink, it is an excellent drink for cardiovascular health. The edible parts of butterfly pea flowers are leaves, flowers and young pods. The younger leaves and blooming flowers can also be used to make soup, fry, etc. It is very delicious to stir-fry shredded pork with the sprouts or eat it after cooking. The extract of butterfly pea leaves and flowers can be used as a natural food dye. The chocolate crown is hand painted with white milk chocolate.

Tags

• baking
• butterfly pea flower
• corn oil
• egg
• fish gelatin
• low gluten flour
• whipping cream
• white chocolate
• white sugar
• milk

Ingredients

Steps

1. 1 Weigh all ingredients for the cake base.

   

2. 2 Pour milk and corn oil into a bowl and stir until emulsified.

   

3. 3 Sift in the flour.

   

4. 4 Mix well and add egg yolk.

   

5. 5 Stir evenly using a z-shaped technique.

   

6. 6 Add the egg whites to the sugar in three batches and beat with a whisk until wet peaks form.

   

7. 7 Add the egg yolk batter in three batches and mix evenly.

   

8. 8 Pour into a non-stick baking pan and smooth the surface with a spatula.

   

9. 9 Preheat the oven to 180 degrees for 10 minutes in advance, put the baking sheet into the baking pan and bake at 150 degrees for 30 minutes on the middle and lower layers. Take it out immediately.

   

10. 10 Prepare some dried butterfly pea flowers.

    

11. 11 Place in milk and heat over water.

    

12. 12 Heat until the color of the butterfly pea flowers completely blends with the milk.

    

13. 13 Filter out the residue.

    

14. 14 Soak the isinglass slices in cold water until soft.

    

15. 15 Take it out and put it into the milk over hot water and stir until it is completely melted.

    

16. 16 Add the light cream to the sugar and beat over ice until wet peaks form.

    

17. 17 Pour in the cooled butterfly pea liquid and mix evenly.

    

18. 18 Use a round mold to press out the cake base.

    

19. 19 Place into a removable bottom cake tin.

    

20. 20 Pour in the mousse liquid and refrigerate for about five hours.

    

21. 21 Melt white chocolate over hot water.

    

22. 22 Let cool.

    

23. 23 Place into a piping bag.

    

24. 24 Cut a piece of oil paper and draw a crown pattern on it.

    

25. 25 With the drawing side of the oil paper facing inward, stick it on the cup with tape, and squeeze the pattern on with chocolate, as shown in the picture. Place in the refrigerator for 20 minutes.

    

26. 26 Remove the mousse cake from the mold, take out the chocolate crown, carefully uncover the oil paper and place it on the mousse cake.

    

27. 27 Fresh and elegant.

    

28. 28 Finished product.

    

29. 29 Finished product.

    

30. 30 Finished product.