Rose jelly lychee mousse recipe

The deterioration of living environment and the increase of study and work pressure are slowly eroding our health, so health preservation actions are urgent. There are many ways to maintain health, and the simplest one is diet. Next, I will introduce to you how to make rose jelly lychee mousse.

1. Put egg yolks and 40 grams of sugar in a bowl and use an electric mixer to beat into a thick foam.

2. Add the remaining 60g of sugar to the 121 egg white solution in three batches and beat the egg whites.

3.212 Beat the egg yolks until they turn light cream color.

4. The whipped state is similar to mousse, with obvious lines, and the egg whites will not flow down when the bowl is turned upside down.

5. Add the egg yolk paste into the egg white paste at once and stir evenly with a spatula.

6.1 Put the batter into a piping bag and use a round piping nozzle with a diameter of 1 cm to squeeze out two pieces of cake base according to the pre-measured size. One piece is round and the size is based on the diameter of an 8-inch cake. The other piece is square and can be cut into the edge of the mousse. Bake in the oven at 190 degrees for 13-14 minutes.

7.2 When the mixture is halfway mixed (half of the egg white liquid can still be seen), sift in the mixture of low flour and high flour and mix into a sponge cake batter.

8. Take the lychees out of the can and put them into a blender and crush them.

9. Soak the gelatin in a small amount of canned soup, then melt it in hot water.

10. Prepare a box of thicker yogurt. I use Wandashan old yogurt.

11. Whip 125ml of whipping cream.

12. Pour the melted gelatin into the lychee liquid and stir well.

13. Add the whipped cream into the lychee juice in several batches and mix into mousse paste. Finally, combine them.

After reading the editor's introduction, I believe that everyone can't wait. What are you waiting for? Then quickly go into the kitchen and show your skills and start making rose jelly lychee mousse.