Black Tea Marshmallow Crisp Mousse
Overview
Both the cake body and the mousse use fluffy marshmallows instead of sugar. Although the sweetness is reduced, it does not affect the beating of the egg whites and egg yolks at all. The mousse circle is for show!
Tags
Ingredients
Steps
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Materials are ready. Separate the egg whites and yolks, and sift the flour.
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Add marshmallows to the egg whites, let stand for 1 minute and then beat until stiff. It’s much faster than whipping with granulated sugar, and the cake will have a light strawberry flavor without being too sweet, so it’s very easy to use!
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Add egg yolk and mix well.
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Add sifted flour and mix well.
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Place on a baking sheet and level, middle rack of oven, 180 degrees, 10 to 15 minutes
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Take a 4-inch mold and wrap the bottom with plastic wrap!
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How to make almond crisps: After the chocolate melts, add the crisps and almonds and mix well!
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Pour most of the chips into the wrapped 4-inch mold, flatten and compact, leaving a small portion for decoration.
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After taking it out of the oven, let it cool and cut it with a 6-inch mousse circle. Wrap the mousse ring in plastic wrap. Place cake slices.
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How to make mousse paste: Add egg yolks and marshmallows and beat until slightly white. Very well blended!
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Boil the milk with tea bags and pour it into the egg yolk lake. Stir quickly while cooking.
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Return to the furnace and heat to 80 degrees. Lower the temperature to about 50 degrees and add soaked gelatine slices.
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Whip the light cream to 6 portions. Mix with egg yolk lake.
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First pour part of the mousse paste into a 6-inch mousse ring, and add the shaped crisps
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Pour in other mousse paste and freeze or refrigerate to set.
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After removing the film, decorate the cake with the remaining chocolate chips!
