Rose-shaped dragon fruit two-color mousse
Overview
The joy of baking is not only the satisfaction of your taste buds, but also the joy of sharing it with friends. It is also a very happy thing to let the people you like eat the desserts you made. The rose-shaped fiery red fruit two-color mousse is very beautiful. The red heart fiery red juice dyes the mousse very brightly, and I really can't bear to eat it. The recipe and rose mold are both from Mei Zhi Xiaoxie.
Tags
Ingredients
Steps
-
Material collection
-
Use a food processor to puree the red dragon fruit, sift it and set aside (I used about 50 grams of sifted fruit puree)
-
Put 2 egg yolks and 20 grams of caster sugar in a bowl, beat over hot water until pale.
-
Put 250 grams of mascarpone cheese into a basin, stir it into a fine paste without any particles
-
Add the egg yolk paste to the cheese paste and mix well
-
Soak 10 grams of gelatine sheets in cold water until soft and drain
-
Heat 50 grams of milk over water, add soaked gelatine sheets and stir until completely melted, pour into the cheese paste and mix thoroughly
-
Mixed cheese paste
-
Add 40 grams of fine sugar to 20 grams of whipping cream in three batches, and beat until it is 60 to 70% creamy (the degree of whipping can be adjusted depending on the thickness of the cheese paste).
-
Divide the cheese paste into two basins
-
Pour a portion of cheese paste into pitaya puree and mix well
-
Fold 2 portions of cheese paste into the whipped cream and mix well
-
The two mixed cheese pastes are placed in two large disposable piping bags
-
Cut a small opening in the piping bag, squeeze each into the rose mold, and put it in the refrigerator to freeze for more than 4 hours
-
Unmold quickly after taking it out of the refrigerator. After unmoulding, it can be refrigerated and thawed before eating, or it can be kept frozen and eaten as ice cream
