Ocean Mousse

Overview

I like the sea, its color, and the taste of ocean mousse. I fell in love with this cake when I first saw it. This time I used an 8-inch live-bottom mousse mold. The mold is small and can be reduced. The mousse has three layers and three flavors, and you can also make one layer

Tags

• baking
• butter
• coconut flour
• coconut milk
• cream cheese
• edible sea blue pigment
• fruit puree
• instant coffee powder
• sprite
• whipping cream
• white chocolate
• white sugar
• finger biscuits
• gelatin tablets
• milk

Ingredients

Steps

1. 1 First, make the decoration that takes a long time. Take 8 grams of gelatine slices and soak them in cold water. Take a little white chocolate and heat it over water. Melt it and pour it into the mold. Place it in the refrigerator. Take 300 grams of Sprite and heat it a little to melt the gelatine. At about 40 degrees, add the soaked gelatine slices and stir to melt them. Use a toothpick to stick a little sea blue coloring into it. Add it and put it in the refrigerator when it reaches room temperature

   

2. 2 Now you can make the cake base. Take 160 grams of finger biscuits and crush them. Take 80 grams of butter and heat it in a pan until it melts. Turn off the heat and put the crushed finger biscuits into the pan and stir-fry

   

3. 3 Take out the removable bottom mousse mold, pour in biscuit crumbs, flatten and compact, and place in the refrigerator for about 1 hour

   

4. 4 Take 300 grams of light cream and beat it. Take 300 grams of cream cheese, soften it and beat it. Add the whipped cream to the cream cheese in two batches and mix well. Divide it into about 3 portions and store it in the refrigerator

   

5. 5 Heat 50 grams of milk and add 20 grams of instant coffee powder and 20 grams of white sugar. Stir evenly. Turn off the heat and add about 8 grams of soaked gelatine. Let the gelatine melt. Let it come to room temperature. Add a portion of the mousse filling and stir well

   

6. 6 Pour onto the prepared biscuit base and refrigerate until solidified

   

7. 7 Take 90 grams of fruit puree and add 30 grams of white sugar and mix well. Take 50 grams of milk and heat it. Add about 8 grams of soaked gelatine until it melts. Add a portion of mousse filling. Pour it into the mold and keep it in the refrigerator. # Take 60 grams of coconut milk and add 40 grams of white sugar and mix well. Take 50 grams of milk and heat it. Add about 8 grams of soaked gelatine until it melts. Turn off the heat and wait until room temperature. Add coconut milk. Add a portion of mousse filling. Stir well. Pour into the mold and refrigerate until it solidifies

   

8. 8 Find a cup and put it under the mold

   

9. 9 Use a hot towel to apply heat to the outside of the mold so that you can remove the mold

   

10. 10 Take out the solidified sea blue sprite from the refrigerator, use a spoon to dig out pieces one by one and put them on the cake

    

11. 11 Take some biscuit crumbs and put them on the other side. Sprinkle a little coconut powder at the junction with the sea so that it feels like waves

    

12. 12 Take out the white chocolate and place it on the cake, and the multi-layered ocean cake is ready