RAINBOW HEART INSIDE CAKE RECIPES

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RAINBOW MOUSSE RECIPE - SIMPLE CHINESE FOOD



Rainbow Mousse recipe - Simple Chinese Food image

Everyone has a child in his heart. The rainbow is like a bridge connecting the present and childhood.
The rainbow feels very dreamy, like a hope that extends from a fairy tale. As long as you can touch it, you can grasp happiness. The rainbow in the fairy tale will appear by the forest stream, while the little animals live in a bright and splendid scene, a peaceful atmosphere.
In reality, it is not so easy for us to see the rainbow, and childhood seems to be far away from ourselves. Therefore, the rainbow mousse, in a sense, also includes a trace of childhood.
Rainbow-colored desserts are easy to produce pleasant emotions. In front of such visually impactful desserts, the appetite will inevitably increase and the mood will also improve. If you are still childlike, you might as well try to make a rainbow mousse to experience the joy of childhood.

Provided by Qiaochu Baking

Total Time 2 hours

Yield 5

Number Of Ingredients 8

200 g Yogurt
20 grams Powdered sugar
200 g Light cream
10gram Isinglass powder
40 grams Shimizu
4 kinds Food coloring
80 grams Guyou Original Biscuits
40 grams butter

Steps:

  • Ingredients for the base of the mousse cake:
    Guyou original biscuits: 80 grams, butter: 40 grams
  • Mousse materials:
    Yogurt: 200g, powdered sugar: 20g, whipped cream: 200g, isinglass powder: 10g, cold water: 40g, food coloring: 4 kinds
  • step:
    First make the mousse cake base, put the biscuits in an egg-beater and mash them first
  • Use a larger hole sieve to sift the biscuits, the remaining large-particle biscuits are crushed and sieved in the same way.
  • After the butter is insulated and the water is melted, add it to the biscuits and mix evenly with a spatula
  • Pour the mixed biscuits into a 6-inch cake mold, flatten them with a spatula, and put them in the refrigerator for later use
  • Then make the mousse paste, pour the isinglass powder into cold water and dissolve it first
  • Stir the yogurt and powdered sugar together evenly
  • The whipped cream is ready to be used when the lines appear
  • Then soak the dissolved fish glue powder to heat the water and melt it into a liquid state
  • Pour the melted fish glue into the yogurt paste and mix evenly for later use
  • Pour the yogurt paste into the whipped cream and mix evenly with a manual whisk
  • Prepare the mold with the biscuit bottom in advance and take it out. Pour one third of the white mousse into the mold. The remaining mousse is divided into 4 small paper cups. One quarter of the mousse is better than the other. One portion is getting smaller and smaller, and two drops of food coloring are added to each portion and mixed evenly
  • Then pour the largest portion into the mold first, then pour the largest portion from the middle, and then pour the largest portion of the remaining three portions, and slowly pour the middle portion down to make the first color. The mousse spreads slowly and naturally
  • Finally, pour the smallest portion, pour the mold into the baking tray, and put it in the refrigerator for 4 hours (or more than 4 hours)
  • After the mousse is solidified, take it out and put a hot towel on the periphery of the mousse mold to make the mousse inside melt slightly after heating to release the mold.
  • After demoulding, put the mousse on the plate and decorate it for consumption

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