White Chocolate Flower Mousse

Overview

How to cook White Chocolate Flower Mousse at home

Prepare all the ingredients for the cake base, and separate the egg whites and egg yolks into a clean, water-free and oil-free basin.
Add the egg whites to the sugar in three batches and beat until stiff peaks form.
Add corn oil and milk to the egg yolks, sift in the flour and stir evenly.
Add the meringue to the egg yolk batter in three batches and mix evenly.
Pour into molds.
Preheat the oven at 160 degrees for 10 minutes. Place the mold in the mold and turn it to 140 degrees and bake on the middle and lower layers for 50 minutes. Take it out and invert immediately.
After cooling, remove from the mold by hand.
Divide into two pieces.
Use a flower-shaped mousse mold to press out flower-shaped cake slices on the bottom.
Soak the isinglass slices in cold water until soft.
Melt white chocolate over hot water.
Pour in the milk and isinglass flakes and stir until completely melted.
Let cool and set aside.
Add the light cream to the sugar and beat until slightly textured.
Pour in the chocolate milk liquid.
Mix well.
Wrap the flower mold with tin foil, place the cake piece on the bottom, pour in the chocolate mousse liquid and refrigerate for more than 5 hours to set.
Remove from the mold.
Beautiful.
The mousse cake with white chocolate tastes great.