Summer Lychee Mousse
The ancients loved lychee, and today is the same, but the arrival of the lychee season this year is also accompanied by high fruit prices. If you want to eat 300 lychees a day, you must be a “local tyrant”, but the lychee varieties on the market are expensive and cheap. Yes, although the expensive 50 ~ 60 yuan a catty, but there are more than 10 fast “concubine laugh” ah, if Litchi has not been addicted this year, it is better to make a litchi cake.
Buy one and a half pounds of lychee, you can make a 6-inch mousse cake, the lychee taste is particularly rich and delicious, to meet the lychee addiction of the whole family, very suitable for this season. Can you imagine? When plump and juicy, sweet and sweet lychees meet mousse, how romantic and delicious will it be?
It is said that “friends” who have eaten a certain Maxim’s rose lychee cheesecake said that after eating Amway’s lychee mousse today, they would have to throw away a few streets of the cake room ~ so, don’t miss the lychee control ~
Materials
Weight: 6 inches
French sponge cake bottom
Whole Egg 163g
Egg yolk 16g
Fine granulated sugar 120g
8g honey
Low gluten flour 93g
Butter 14.5g
19g milk
Lychee Yogurt Mousse
Fresh Lychee Pulp 220g
Light cream 105g
Granulated sugar 40g
Plain yogurt 70g
Gelatin tablets 10g
Lemon juice 5g
★ Adjust the amount of sugar in the formula according to the sour and sweetness of the litchi used.
Mirror
Lychee puree 150g
Gelatin tablets 5g
Red natural pigment 5g
decoration
Light cream 150g
Baked granulated sugar 17g (adjust according to your preferences)
Natural vanilla extract
7 fresh lychees
Mint leaves
Practice
① Use any sponge cake recipe you like to make a cake slice. It is recommended that sponges and Qi Feng easily absorb mousse liquid. You can also use cookie crumbs as a base if you do n’t want to make cakes. We used the French sponge bottom recipe that has been commonly used because it has been After doing countless times, this process is omitted. After the cake slices are baked, cut a round bottom with a mousse ring, and then seal the bottom of the mousse ring with plastic wrap.
Lychee Yogurt Mousse
② Fresh lychees bought back, peeled and cored, leaving 7 uncores as the final decoration. Soak these litchis with syrup and water to prevent the litchi from oxidizing. It can also increase the sweetness slightly. Be careful not to have too much syrup, otherwise it will be too sweet. If you don’t have syrup, you can use white granulated sugar to cook some syrup yourself.
③ Take 220g of lychee meat to dry the water, beat it into a puree with a blender, then sieve and filter out the pomace. Litchi almost became fruit juice when whipped ~
④ Put the sifted lychee juice in the milk pan, add the fine sugar and lemon juice and mix well. Heat it on a low heat to melt the fine sugar.
⑤ Keep heating until the bubbling is slight and turn off the heat. Stir with a heat-resistant spatula or wooden spoon during the heating process.
⑥ Soak soft gelatin tablets in cold water in advance, then put the squeezed water gelatin tablets into the heated juice and stir until melted.
⑦ After cooling to a temperature that is not hot, add the original yogurt and mix well and put in the refrigerator to refrigerate.
⑧ Light cream and ice water are sent to June 7 to distribute.
⑨ Pour refrigerated litchi yoghurt gelatin solution into the whipped cream, mix evenly, stir with a rubber spatula or stir egg irregularly, and mix well.
⑩ Pour the prepared mousse paste into the mousse ring wrapped with plastic wrap at the bottom and padded the cake slices, and refrigerate for more than 6 hours in the refrigerator.
Lychee mirror
① Mix 150g of litchi pulp into litchi puree and sieve for use.
② Gelatin tablets are soaked in ice water, and then squeezed to dry, melted into liquid through hot water.
③ Pour the melted gelatin solution into the litchi puree and mix well.
④ Add a little red natural pigment to adjust to the desired color.
⑤ Take out the refrigerated mousse from the refrigerator, pour the mirror liquid on it, and continue to refrigerate for more than 2 hours until it solidifies.
⑥ After solidifying, take the cake out of the refrigerator, blow the mousse circle with a hair dryer for more than ten seconds, and slowly release the mold.
⑦ Light cream + natural vanilla extract + sugar is sent to the decorated state of 9 distribution, and finally put into a decorated bag.
⑧ Squeeze a circle of flowers on the cake. If you put lychees, it is also recommended to squeeze some small flowers to fix the lychees. Put lychees one by one, and finally decorate with mint leaves.
⑨ If you have mirror pectin, you can also apply a layer on the litchi to prevent the litchi from oxidizing and increase its transparency.
⑩ The color of the mirror layer on the top, if you want to use red dragon fruit juice to color, it will eventually become this color.
Let’s color it with pigments ~
This season’s limited Litchi Mousse Cake is the most suitable. Beautiful and delicious ~
The lychee flavor is particularly strong. The smooth mousse with the rich lychee flavor is refreshing and pleasant. It is very rich with cake and cream. Lychee can not be missed ~
