Mini mousse cup
Raspberry also known as raspberry jam | Raspberry Puree 100 grams |
Invert syrup 6 grams | Glucose syrup 12 grams |
NH pectin powder 1.5 grams | Fine sugar 15 grams |
Matcha White Chocolate Mousse | Gelatin tablets 2 grams |
Milk 28 grams | Light cream 150g |
White chocolate 24 grams | Matcha powder 3 grams |
Mascarpone Mousse | Light cream a 40g |
Light cream b 80g | Sugar 10 grams |
Mascarpone 22 grams | Gelatin tablets 1.5 grams |
Step 1
Soak mung beans overnightStep 2
Steam the mung beans the next dayStep 3
Steam until it can be easily crushedStep 4
Add 30 grams of milk and 15 grams of condensed milk, mix wellStep 5
Then put 150 grams of mung beans into the food processorStep 6
add milkStep 7
Whip into mung bean pasteStep 8
Then put it into mousse15 grams each cup bottom, set asideStep 9
Next, let’s make matcha white chocolate mousse, heat matcha powder and white chocolate over waterStep 10
melt, smoothStep 11
Heat milk to 50 degreesStep 12
Add soaked gelatine sheetsStep 13
Stir until gelatine meltsStep 14
Then add it to the matcha white chocolate liquid in batchesStep 15
Mix well and set asideStep 16
Whip the light cream to 6 to 7 points, with obvious lines and a certain degree of fluidity.Step 17
Then add some of the cream to the matcha white chocolate liquid firstStep 18
Mix and stir evenlyStep 19
Then pour all the remaining whipped cream into the matcha white chocolate pasteStep 20
Mix until smoothStep 21
Then add the decorationbagStep 22
Squeeze into a mousse cup and refrigerate until solid.Step 23
Next, let’s make raspberry jam. First mix raspberry puree, Digifo glucose syrup and invert syrup, and then heat it to 50 degrees.Step 24
Mix the sugar and NH pectin powder together first, and then add them to the raspberry puree. The reason why the NH pectin powder must be mixed with the sugar first is that if added separately, it will quickly condense in the liquid. blocks, so NH pectin powder cannot be added alone. It must be mixed with sugar first. NH pectin powder is a coagulant, which is a colloid extracted from natural fruits such as apples and citrus. The difference from gelatin is that gelatin is extracted from fish skin and bones, and gelatin is condensed into Jelly is hard and has no fluidity, while NH pectin powder is jam-like after coagulation, which is soft and has a little fluidity, so it cannot be replaced at will.Step 25
Then continue to heat the fruit puree until it boils, then put it in the refrigerator to cool completely before use. NH pectin must be boiled until it boils to achieve the coagulation effect, otherwise it will lose its coagulation power.Step 26
Squeeze the completely cooled raspberry jam into a mousse cup, then put it in the refrigerator for later useStep 27
Finally, let’s make mascarpone mousse. First heat the whipping cream over water to 50 degrees.Step 28
Add soaked gelatine sheets and stir until gelatinLitin tablets meltStep 29
Soften the mascarpone at room temperature, then add 40 grams of whipped cream in batchesStep 30
Blend until smoothStep 31
Add sugarStep 32
Stir evenlyStep 33
Whip 80 grams of light cream until 6 to 7 pointsStep 34
Then add a small amount of whipped cream to the mascarpone liquidStep 35
Stir evenlyStep 36
Pour back into the creamStep 37
Mix and stir evenlyStep 38
Put into piping bagStep 39
Squeeze it into a mousse cup and finally put it in the refrigerator until it is completely solidified.Step 40
After everything has solidified, take it out and decorate it with crispy waves.Step 41
Freeze-dried chopped strawberriesStep 42
All decoratedStep 43
Add mint flavorStep 44
Complete✅Step 45
Finished productStep 46
The finished product, you must try it, it’s really delicious Mini mousse cup cooking tips