How to make 3-inch mini fruit yogurt mousse cake (6-inch х6, 8-inch х12)

A good diet is directly related to our health. It is easy to eat out, but health is not guaranteed. Therefore, even if we have limited time, we might as well make some simple dishes at home. The 3-inch mini fruit yogurt mousse cake (six-inch х6 eight-inch х12) is very simple to make and can provide the body with a variety of nutrients it needs.

1. Soak the gelatin sheets in cold water 20 minutes in advance, drain and remove

2. Place tin foil, cake cardboard, and plastic tape on the bottom of the mold (to prevent leakage)

3. Use a roller to crush 15g of Oreo biscuits into foam, pour in 5-10g (5g is powdery but has good coagulation properties, depending on your preference, the more you like, the harder it will be) butter that has been melted in water, mix well, pour into the mold and flatten it to make the cake base, and refrigerate for 30 minutes (a three-inch mold only needs 15-20 minutes at most)

4. Mousse paste: Take out the refrigerated tools, place the basin on ice water, and pour 33g of whipped cream into the basin (if you need to decorate today, add 25g of whipped cream for decorating. If you don’t need it today, make the decorating cream separately tomorrow)

5. Immerse the whisk head 2/3 of the way in, otherwise there will be too much air and the water and oil will easily separate.

6. Whipping the cream: Whip the cream at medium speed until it becomes coarse bubbles, then pour in 6.7g of sugar at once, and beat at high speed until it has lines. It should still be very fluid when poured into a bowl. Beat the egg head in advance so that the tip has bent corners and cannot stand up. The tip is soft (60% whipped). Take out the part to be decorated with flowers and set it aside, and beat at medium speed until it is 9 times whipped (the tip is upright and the surface is smooth when scraped with a spoon).

7. Pour in the room temperature yogurt, stir the 6-shot whipped cream evenly, add a few drops of lemon juice (optional), a few drops of rum (optional), add 8.5g cheese + 5g water, heat in water bath to melt, cool to room temperature, mix well (optional),

8. Add the gelatin sheets that have been melted and cooled to room temperature in a water bath, and make sure they are flowable. Pour in the mousse paste and stir quickly and evenly [you can add it a little bit at a time to make it easier to mix] (don’t add it if you feel like you can’t mix it evenly, put it in some hot water and the mousse paste will flow).

9. When the mousse is done, if it is too thin like water, put it in the refrigerator for a few minutes and take it out when it is slightly thick (otherwise it will leak easily)

10. Take out the refrigerated biscuit base mold, cut the strawberries in half and place them in a circle, pour 1/3 of the mousse paste into it, and shake it slightly to make it level (you need to use force to break the biscuit base, otherwise the mousse paste will flow out and I can't do anything about it).

11. Put a few fruit pieces on top, and then put a layer of cake base that is one circle smaller than the mold and flatten it slightly (a circle smaller can just hold the strawberries);

12. Pour another 1/3 of the mousse paste (circle along the outside to the middle to avoid the cake base being easily pressed tilted), shake it gently, add the fruit, and then add another layer of cake base (same as above);

13. Sprinkle with fruit pieces and pour in the remaining 1/3 of mousse paste (fill it to 80% full, leaving a mirror surface, or fill it up if you don’t need a mirror surface). Finally, refrigerate for 5 hours (3 inches will take 4 hours), and it is best to refrigerate overnight for more than 12 hours.

14. PS: [If the mousse paste needs to be colored, divide it into portions, use natural color powder/make your own fruit jam, refrigerate each layer for 10 minutes and then take it out before moving on to the next layer. This is how I made the red pork mousse, it made me laugh to death]

15. Mirror:

16. Method 1: Beat 15g of fruit of the desired color into a paste, add 15g QQ sugar + 3.8ml water, heat in water and melt into a watery state, add the paste, stir evenly, let it stand at room temperature (do not condense and have a running state, easy to shake), and evenly pour it on the cake (easy to condense when cold), and then shake it to make it more evenly distributed;

17. Method 2: Soak 1 piece of gelatin (2.5g) in cold water for 20 minutes, add 75g of pure water and 17g of sugar, stir well, heat in water to melt, add the required color powder/jam, cool and pour evenly.

18. [I feel it is not as affordable and delicious as QQ candy, haha] If you want to use flowers, transparent colors or mix colors by yourself, use this method, because the mirror surface made with this amount is relatively thick, so it is better to stuff flowers. Pour 1/2 of the mirror surface with flowers and refrigerate for a few minutes to set, then pour the rest of the mirror surface. This way the flowers will not move and will be in a suspended state, e.g. Japanese salted cherry blossoms.

19. Arrange the fruits in the shape you like, press them slightly into the mirror (more solid), put them in the refrigerator for 1 hour, and take them out.

20. Demoulding: Use a hair dryer at medium speed to blow for 5-8 times. If it is not removed well, put it back in the refrigerator and it will be removed again. After removing, put it back in the refrigerator for later use

21. [It is recommended to use a movable bottom mold, which can make the surrounding area more complete after demoulding]

22. [Mousse circle, use a needle to scratch the mirror surface, and the circle will be complete from top to bottom]

23. For decorating: Beat the whipped cream until 90% fluffy as required. Use a spoon to scrape the surface until it is very smooth and the whisk should not fall off when lifted. It should have sharp corners and clear texture. Do not overbeat, as this will cause water and oil separation.

24. When mounting flowers, first mark them in white, then write the words, and finally mount them in color. I use natural color powder to mix it, the color is also good, and most importantly, it is healthy.

25. It is recommended to buy a conversion head for easy use

26. I suggest you label it as gardenia or camellia. It’s not tacky. I think flower buds and roses are ugly and vulgar. Haha.

27. Three-inch renderings

28. Strawberry carving

29. Tried the six-inch mousse made with President whipped cream

30. Cut it and it will taste like braised pork,

In winter, you must drink some delicious soups. The 3-inch mini fruit yogurt mousse cake (6-inch х6, 8-inch х12) is very delicious after stewing. You will feel very comfortable after drinking a few mouthfuls. It is also very appetizing and makes people unable to stop eating it.