Pineapple Mirror Mousse Cake

The pineapple season is here! Compared with warm-colored tropical fruits such as mango and banana, pineapple is less likely to be used in cakes. As a fruit with a slightly higher moisture content and rich fragrance, I want to make a mousse. It is also very rich, let the pineapple control be hooked? ! And the pineapple that has been cooked has less moisture in the raw pineapple, reducing some people’s bad sensitivity after eating the pineapple. The weather is getting hotter and hotter. This spring and summer will make pineapple your first. A mousse taste!

Materials

Pineapple jam
Pineapple 500g
150g white sugar
Salt amount
1 lemon

Cake bottom material
Oreo cracker (or digestive cracker) 80g
Butter 40g

Spinach mousse paste
130g milk
Granulated sugar 10g
Gelatin tablets 7.5g
Pineapple jam 115g
Lemon juice 2g
Whipped cream (passed 5-6%) 135g
Rum 2g
The amount of pineapple jam (used to make pineapple flow, can be omitted if not done)

Spinach mirror
Pure water 100g
15g granulated sugar
Gelatin tablets 10g
Pineapple jam 80g
Rum 1g
Tool: Six inch live bottom cake mold

Practice

Pineapple jam
① Peel and dig out the pineapple, cut it into small pieces, and soak it in light brine for 15 minutes.
② Then cut it into small cubes, smash it with a juicer, add sugar and put it in a sour-resistant pot on a low heat and cook slowly until the juice is thick and the fruit is softened.
③ Finally squeeze the lemon juice and cook it for a little while, then turn off the heat.
④ Put the jam into a clean, sealable glass container while it is hot, seal the bottle upside down until it is completely cooled, and put it in the refrigerator to store it.

Cake bottom
① Break the crushed Oreo crackers (or digestive crackers) with a food processor, or put them in a fresh-keeping bag, roll them with a rolling pin, and pour them into a bowl.
② After the butter is heated and melted in a liquid, pour it into the biscuits and mix well.
③ Mix the butter and biscuit pieces into the mold, use a spatula to flatten and compact.
④ Keep in the refrigerator for at least 30 minutes.

Pineapple mousse paste
① The gelatin tablets are first soaked in ice water.
② Milk and granulated sugar are heated together until the sugar melts (approximately at 50~60°C, until the milk begins to emit white smoke, you can turn off the fire).
③ Add the soaked gelatin tablets and stir to dissolve.
④ When the milk temperature is around 38℃, remove it from the fire, add pineapple jam, and mix well.
⑤ Add lemon juice and mix well.
⑥ Whipped cream and fine granulated sugar to 50~60%, the lines gradually become clear and have a certain fluidity.
⑦ Add the whipped cream to the milk mixture and mix well. Finally add the rum and mix well.

Spinach mousse
① First remove the refrigerated oreo mousse bottom from the refrigerator, and pour a small amount of pineapple mousse solution.
② Put pineapple jam in the middle (more jams, more enthusiasm, we put less, and the enthusiasm is not obvious at the end, of course, you can also not put enthusiasm), and then pour the remaining pineapple mousse liquid.
③ After pouring, there will be a lot of small bubbles on the mousse liquid, pick it with a toothpick, and arrange it flat.
④ Finally, wrap the plastic wrap, tie a few small holes with a toothpick on the plastic wrap, and put it in the refrigerator to refrigerate for 3-4 hours to set.

Mirror pectin
① The gelatin tablets are first soaked in water and soft.
② Add fine granulated sugar to the purified water and cook on low heat until the sugar melts (the water can be heated to about 50℃).
③ Add the soaked gelatin tablets and stir until the gelatin tablets dissolve and remove from heat.
④ Add pineapple jam and mix well.
⑤ Add rum and mix well
⑥ Take out the hardened pineapple mousse from the refrigerator, pour in the pineapple mirror liquid, smooth it out, cover it with plastic wrap, put it in the refrigerator to refrigerate for 2~3 hours, take it out and blow the mold around the mold with a hair dryer. Ready to eat.

Cake bottom Pineapple mousse Pineapple flow sauce pineapple mirror pectin, super rich layer, full of pineapple flavor, fresh and silky, appetizing and greasy!