Cucumber Mousse
Many people do not have an oven, so mousse has become the first choice. Have you ever eaten cucumber-like dessert, mousse? Cucumber is still full of magic, obviously has a very fresh fragrance, but the durability and rendering is very strong, as long as a little, any food tastes its unique taste, and after eating, the lips and teeth stay fragrant for a long time. The aftertaste is endless and very domineering ~ We recently tried mousse with cucumbers. They were all low-calorie desserts, and mousse did not use light cream. Cucumber-flavored food, how to say. . . People who like it are really beloved. People who do not like it may also feel that this is a very innovative taste. After all, they haven’t really tasted it.
Materials
Cucumber 430g
Homemade yogurt 200g
50g white sugar
Gelatin tablets 15g
Cookies 70g
25g butter
Weight: 6 inch Qifeng mould
★ If you don’t have homemade yogurt, you can use the commercially available old yogurt with thick texture, otherwise the water will be too much, please add the amount of sugar as appropriate.
Practice
① The gelatin tablets are soaked in ice water.
②Crush the biscuits with a blender or crush them with a rolling pin.
③ The butter heats the water to melt, then pour the biscuit into pieces and mix evenly, then pour it into the mold and compact with a spoon, put it in the refrigerator to refrigerate.
④ Wash cucumbers without peeling them, cut Xiao Ding and use the cooking machine to make mud (do not add water), then filter and divide into cucumber puree and cucumber juice.
★ After squeezing the cucumber juice for the first time, let it stand for ten minutes and then filter the second time, you can get more pure cucumber juice, increase the transparency, and the finished mirror will be more crystal clear.
⑤ 5g fish film, 35g cucumber juice plus 20g white sugar, turn on a low heat, heat to about 50 degrees, until the sugar melts, turn off the heat, add 5g gelatin slices, stir well.
⑥ Pour the cucumber puree and mix well, then pour into the mold, smooth the surface, this time put the mold in the freezer for half an hour.
⑦ 5g bubble gelatin tablets melted in water.
⑧Pour 200g thick yoghurt and mix well. If you are using commercially available sugar yoghurt, you can add 5 ~ 10 white granulated sugar as appropriate, or you can add no sugar, it will be slightly lighter. If using homemade sugar-free yogurt, add 20g of white granulated sugar. Continue to stir evenly, and finally pour into the mold that has been frozen for half an hour, smooth the surface, and put the mold in the freezer for another half hour to freeze.
⑨5g of gelatin slices soaked in ice water, 10g of white sugar, add 35g of cucumber juice to insulate the water to melt, then pour into all the remaining cucumber juice and stir well, pour the cucumber juice into the mold, just fill the mold, freeze for an hour. If you are not in a hurry, it is recommended to refrigerate for 4 hours.
⑩After an hour, take out the mold and find a taller glass under the mold.
⑪Blow the mold around with a blower at a low level for ten seconds, and then slowly pull down the mold to perfectly demold.
⑫ Then you can cut into pieces and enjoy. The mousse that you can’t eat can be refrigerated in the refrigerator. Don’t freeze it anymore!
⑬If you have thoughts, you can also decorate it with cream and fruit to make it more beautiful ~
