Cherry Mirror Mousse

Taste: Sweet; Technique: Other; Time: Twenty minutes; Difficulty: Easy.

Cherry Mirror Mousse Cooking Steps

Start by making the cake batter. Place egg whites in a clean, oil-free bowl and add white vinegar.

Add 40g of sugar in three portions, beat until stiff peaks form.

In a large bowl, combine egg yolks, milk, corn oil, and vanilla extract.

After mixing well, sift in the cake flour.

Mix until well combined.

Add one-third of the egg whites and fold in gently.

Fold until well combined.

Pour the egg yolk mixture into the remaining egg whites.

Fold until well combined.

Pour the cake batter into a 28*28 baking pan.

Preheat the oven to 180 degrees Celsius for about 22-25 minutes.

Next, make the mousse biscuit base. Cut the butter into small pieces.

Melt the butter over a double boiler.

Take three Oreo cookies and remove the filling.

Crush the cookies and mix them with the butter.

Press the mixture into the mousse mold and refrigerate.

Soak the cherries in water for about 15 minutes.

Remove the pits with a straw.

Use a food processor to slightly puree the cherries and set aside.

Pour the whipping cream into a bowl and beat on low speed until large bubbles form.

Add the remaining 10g of sugar and beat on high speed until ribbons form (do not overbeat, as there is a small amount of whipping cream).

Soak the gelatin sheets in cold water.

Microwave at 80 degrees for 30 seconds, stir well, and let it cool.

Pour the cherry puree and gelatin water into the whipped cream.

Stir until well combined.

Place the cake slices in the mousse mold.

Pour in the cherry mousse mixture.

Chill in the refrigerator until set.

Finally, make the mirror glaze: melt strawberry-flavored gummy candies in hot water.

Microwave on high for 1 minute, stir until fully melted, then let it cool.

Pour over the mousse surface.

Chill in the refrigerator until set.

Once set, remove the mousse from the refrigerator and decorate with some cherries, blueberries, and sugar pearls.

O(∩_∩)O Enjoy~

Let’s dig in~