Mulberry mousse

Overview

It has the unique sweet taste of mulberry and the taste of cream. It is delicious. .

Various materials are available.
Mix egg yolks, corn oil and milk evenly, sift in low-gluten flour and mix evenly into egg yolk paste.
Add egg whites to sugar and beat until dry peaks form.
Add the egg cream to the egg yolk batter in three batches and mix evenly.
Pour into an 8-inch mold and shake out large bubbles.
Heat the oven up and down at 150 degrees for 10 minutes, and at 160 degrees for 50 minutes. Shake it a few times when it comes out of the oven, invert it and cool it down to remove from the mold.
Cut the cake into three slices, I only used two slices.
Heat the milk to about 40 degrees, add the isinglass flakes soaked in cold water until soft, mix well, and add the mulberry puree that has been finely beaten with a food processor.
Beat the cream and sugar until it becomes fluid.
Pour the milk-mulberry sauce into the cream.
Stir evenly and the mousse filling is ready.
Place the cake into the mousse ring, pour the mousse filling, add another piece of cake, pour the mousse filling, and refrigerate.
Strain the cooked mulberry juice, add 1 piece of soaked fish gelatin, mix well and let cool.
Pour it into the refrigerated cake body and refrigerate it to become a mirror surface.
Take it out of the refrigerator and blow it around with a hair dryer to release it easily.
Decorate with fruit.
Melts in your mouth. .
Beautiful. .