Blueberry Mousse Cake/蓝莓慕斯蛋糕

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不记得网上那里看到这个食谱。做过之后就一直用着。

食材:

  • 戚风蛋糕片(2片)
  • 蓝莓(150克)
  • 椰奶或牛奶(半杯)
  • 糖(112克)
  • 鲜奶油(1杯)
  • 吉利丁粉(1小包/7克)
  • 蛋白(2个)
  • 水(27克)

制作步骤

蓝莓椰奶鲜奶油:

鲜奶油放20克糖打至不流动状态,放冰箱备用

蓝莓用搅拌机打成泥,隔渣备用。

吉利丁粉放入椰奶里泡10分钟,然后隔热水溶化,放凉。

蓝莓汁放入凉了的椰奶或牛奶里拌匀=(A)

 

蛋白放入干净无水无油的容器里,加入20克糖,中速打至出现细致的泡沫

用小锅放入27克水,加入72克糖煮至冒大泡泡的程度

煮好的糖浆以线状般慢慢倒入蛋白里,一边高速搅拌。

将蛋白霜打至拿起打蛋器,尾巴呈现挺立有光泽的状态。

 

将A加入打发的鲜奶油里拌匀=(B)

将蛋白霜放入(B)混合拌匀。

拌好的慕司像蛋糕糊一样轻盈细腻。

把一片蛋糕放入8寸的活底蛋糕模。(蛋糕模外面包上一层锡箔纸防漏。)

倒入慕司盖过蛋糕片,撒上黄桃丁。

放上另一片蛋糕片,轻压一下。

倒入慕司刮平,留一点空位给果冻。放冰箱放3个小时以上。(最好放一个晚上。)

85克的蓝莓冻粉放入半杯的水煮至果冻分粉溶化,熄火,再倒入半杯凉开水拌匀,放凉后,倒在蛋糕上,放些水果装饰一下,放冰箱继续冷藏半个小时即可。

用吹风筒围边吹60秒就可以轻松脱模了。

图中的这个蛋糕是用黑莓作的因为我那天买不到兰梅。

Ingredients:
Chiffon cake (2 slices)
Blueberries (150 g)
Coconut milk or milk (half cup)
Sugar (92 g)
Heavy cream (1 cup)
Gelatine powder (1 packet/7g)
Egg  white (2)
Water (27 g)
 
Blueberry coconut milk whipped cream:
Beat whipping cream with 20g sugar until it is soft peak
 Puree Blueberries in a blender, filter it.
Add the gelatin powder into coconut milk soak for 10 minutes, then dissolved it over the hot water, let cool.
Mix Blueberry puree with cold coconut milk mixture = (A)
 
Blend egg white with a mixer  in a container without any water or oil, add 20g of sugar, medium speed until you see little  bubble
Mix 27 grams of water with 72 grams of sugar in a small pan and heat up until you see the big bubble
Pour the boiling syrup little by little into the egg white and mix with high speed.
Beat the mixture until the tail is formed in a straight shiny sharp.
Add A to whipped cream and mix well =(B).
Place the egg white mixture  and B together and  mix well.
Mix the mousse. (Light and delicate like a cake batter.)
Place a slice of Chiffon cake in the bottom of a  8 inch cake pan. (Cake Pan coated with a layer of foil. )
Pour 1/2 the mousse over the cake slices, sprinkle with diced peach.
Put another slice of cake, and press it lightly.
Pour the rest of mousse mixture, leave a little room for Jello. Refrigerate 3 hours or more. (Preferably over night. )
85 grams of Blueberry jelly powder put in a half cup of water and cook until jelly powder dissolves, turn the heat off, then pour half a cup of cold water and mix well, let cool and pour on the cake and put some fruit to decorate and refrigerate for half an hour.
Use blow-dryer to help release the cake from the cake pan.
The cake shown here was made of blackberries because I couldn’t find blueberries that day.

One thought on “Blueberry Mousse Cake/蓝莓慕斯蛋糕

  1. Pingback: Chocolate Strawberry Mousse Cake/巧克力草莓慕斯蛋糕 | CaiQinChen

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