Yogurt Strawberry Mousse Cake
Overview
I have made mango mousse, strawberry mousse, purple sweet potato mousse... I still think this yogurt mousse is the most delicious. It's refreshing and refreshing. After finishing one piece, I want another piece.
Tags
Ingredients
Steps
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Prepare a six-inch chiffon cake embryo
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Adjust the mousse ring to be larger than the cake base and wrap it with tin foil. Place a flat plate on the bottom.
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Cut the cake embryo into three slices crosswise and use two of them. If you use a six-inch chiffon mold here, you need to cut off a circle of the cake embryo to make the cake piece smaller than the mold.
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Pour the yogurt into the bowl. Cut ten strawberries in half and dice the rest. (The photo is missing)
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Add 300 grams of whipping cream and 30 grams of granulated sugar, beat with a whisk until half-full, and the cream is barely flowing.
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Whipped cream!
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Soak the gelatine sheets in cold water until soft, then melt in hot water.
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Pour the gelatin liquid into the yogurt and mix quickly. This step must be mixed quickly, otherwise the gelatine liquid will solidify in the yogurt.
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Pour the stirred yogurt into the light cream and mix well, and the yogurt mousse paste is ready.
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Take a piece of cake base and place it in the middle of the mousse ring.
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Pour in half of the mousse liquid. Sprinkle with diced strawberries.
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Place the second cake slice.
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Arrange halved strawberries around the cake slice.
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Pour in all the remaining mousse liquid. Lift the plate and knock out large air bubbles on the table to smooth the surface. Place the mousse and plate in the refrigerator for at least four hours.
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Add about 50 ml of boiling water to the qq sugar and dissolve it. Let cool.
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Gently pour the cooled sugar water onto the solidified mousse. Continue to refrigerate until the sugar water solidifies.
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When eating, tear off the tin foil and use a hair dryer to blow the mousse in circles for a while to remove it easily.
