How to make raspberry black plum mousse

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious raspberry and black plum mousse.

1. [Ingredients for sugar-boiled plums] 6 plums, 125 grams of fine sugar, 250 ml of water, 1 lemon slice, 2 tablespoons of pomegranate syrup [Ingredients for egg-milk bavaro] 100 ml of milk, 20 grams of vanilla sugar, 20 grams of egg yolk, 5 grams of gelatin sheets, 75 ml of light cream. Cut the plums in half, remove the cores, mix with sugar, water, and peeled lemon slices and boil. Add the syrup, mix well, and soak overnight.

2. Add vanilla sugar to egg yolks and beat evenly. Slowly pour in the boiled milk and stir evenly.

3. Pour back into the pot and cook on low heat until it reaches 83°C.

4. Filter.

5. Add the gelatin sheets that have been softened in ice water and drained, mix well, and cool to about 25℃ in ice water.

6. Whip the cream slightly and add in the cooled cream sauce and mix well.

7. Pour into the mold until about 80% full and refrigerate slightly.

8. Wash and drain the raspberries, add powdered sugar

9. Use a rubber spatula to mix until the powdered sugar is dissolved. Press raspberries into the bavaro cream and freeze overnight.

10. [Ingredients for raspberry and plum puree] 200 grams of plums, 50 grams of raspberry puree, 35 grams of rock sugar, 35 grams of white sugar, 1 tablespoon of lemon juice. Wash the raspberries and plums, puree the raspberries, remove the core of the plums and cut them into small pieces. Add sugar and lemon juice and soak for 1 hour.

11. Pour into a pot and cook on low heat until thick, stirring constantly.

12. Until it reaches 103℃.

13. Seal the bottles that are not in use and sterilize them in boiling water.

14. [Ingredients for raspberry and plum mousse] 200g raspberry and plum puree, Italian meringue (35g egg white, 65g fine sugar, 20g water), 10g gelatin sheets, 130ml light cream [Ingredients for sugar-soaked raspberries] 12 raspberries, 5g powdered sugar. Heat 200g of puree on low heat, add gelatin sheets that have been softened in ice water and drained, mix until melted, and cool in ice water.

15. Make Italian meringue.

16. Beat the cream until 60% distributed. (Tilt the mixing bowl until the egg flows slowly)

17. Slowly mix the fruit puree and Italian meringue until evenly combined.

18. Mix with whipped cream and mix well.

19. Pour into the mold and press in the egg custard bavaro prepared in advance.

20. Smooth the surface and refrigerate overnight.

21. Add a little raspberry and plum puree in the middle of the demoulded mousse.

22. Peel the cooked plums, turning the surface pink, then apply a layer of mirror pectin and cover the mousse.

After reading the specific steps of making raspberry and black plum mousse, you may find it a bit complicated, but this is really just your obsession. If you can devote yourself to cooking, I believe you will be able to finish it soon.