Kiwi does not harden into gelatin because it contains proteolytic enzymes if you put it raw. Neither the orange nor the kiwi have been boiled for too long, so they retain their color and flavor. It is hardened in a square frame and cut straight, so all the layers can be seen on all sides, so it seems to attract more attention. The taste is refreshing and refreshing, so it is really delicious to eat it cold.
â–¶Mold size: 16.5cm.
â–¶Ingredients
115g Whole egg
65g Sugar
2g Vanilla extract
20g Unsalted butter
25g Milk
50g Cake flour
10g Cocoa powder
5g Gelatin
250g Cream cheese
45g Sugar
2g Vanilla extract
150g Heavy cream
7g Gelatin
210g Kiwi
40g Sugar
3g Lemon juice
5g Gelatin
160g Orange
30g Sugar
3g Lemon juice
â–¶Recipe
1. Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, stir slowly, and raise the temperature to about 40 degrees.
2. Lower the bowl containing the egg and put the bowl containing the milk and butter on top of it, and melt it while raising the temperature with a hot water bath.
3. Whip the egg to make it into a fine foam. (Whipping at high speed for 3 minutes, at medium speed for 2 minutes and 30 seconds, at the lowest speed for about 2 minutes)
4. Sift flour and cocoa powder through a sieve and mix, then take out the bowl containing the milk and butter from the boiling water and add a portion of the dough and mix evenly.
5. Pour the mixed dough into a large bowl of dough, mix evenly, pan in an oven pan, bake in an oven at 165 degrees for 20 minutes, and cool.
6. Soak the gelatin gelatin in cold water for at least 10 minutes, dissolve the cream cheese, add sugar and mix, then add vanilla extract and lemon juice and mix well.
7. Remove the moisture from the gelatin soaked for more than 10 minutes, heat it in the microwave for about 10 seconds to melt it, pour it into the dough, and mix well.
8. Whip about 50% of whipped cream, pour it into the dough and mix evenly.
9. Cut the cake sheet with a square mousse mold, put one sheet in the mold, pour 1/4 of the dough into the mold, and harden in the refrigerator for 20 minutes.
10. Put the cut kiwi and sugar in a pot and bring to a boil, then add lemon juice and boil a little more. Remove from the heat and add soaked gelatin and mix well.
(Make the orange in the same way and cool it)
11. After cooling to room temperature, pour it into the mousse mold, flatten it, and let it harden in the freezer for 15 minutes. Pour 1/3 of the remaining white dough and let it harden in the freezer for about 10 minutes.
12. Pour the cooled orange into the mousse mold, flatten it, and let it harden in the freezer for about 10 minutes. Pour half of the remaining white dough, put the chocolate cake sheet on it, pour the rest of the white dough and let it harden in the refrigerator for 3 hours.
13. Garnish with whipped cream and kiwi.