Fruit Yogurt Mousse

Flavor: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Fruit Yogurt Mousse

You can use chiffon or sponge cake for the base. I prefer chiffon. Prepare the following ingredients: 4 eggs (separated), 65g milk, 50g corn oil, 80g cake flour, 50g sugar.

Beat the egg yolks until they increase in volume, add oil, continue beating to fully emulsify, then add milk and beat until well combined.

Add cake flour and mix well. (Some people say there are lumps when mixing. I often use a hand mixer on low speed, and it blends evenly with just a few pulses. For those who are unsure, mix manually. )

Add sugar to the egg whites. (You can also add it in three parts, but the base doesn’t require high precision, so adding it all at once is fine.) Beat until soft peaks form.

Fold the egg white mixture into the yolk mixture in three parts, making sure to hand mix gently, like stir-frying vegetables.

Pour the mixed batter into a baking pan. Shake to distribute evenly. Bake in a preheated oven at 170 degrees for 20 minutes.

Once baked, cool and invert the cake, then use a mold to cut out desired shapes.

For the yogurt mousse, the ingredients are: 250g yogurt, 200g whipping cream, 70g water, 12g gelatin sheets, and 30g sugar. Soak the gelatin sheets in 70g of water.

In a bowl, mix yogurt and sugar until well combined and sugar is dissolved. Heat the soaked gelatin sheets along with the soaking water over a double boiler, stirring until the gelatin dissolves, creating a gelatin solution. Pour the gelatin solution into the yogurt mixture and mix well. (At this point, the yogurt mixture will be thin. Place it in the refrigerator to chill until it thickens slightly.)

Whip the whipping cream until stiff peaks form.

Once the yogurt mixture has thickened (adding gelatin solution and lemon juice to the yogurt will thin it out, so it’s best to refrigerate until it thickens slightly, to prevent the whipped cream from deflating when mixed in, resulting in a less fluffy mousse), fold the whipped cream into the yogurt mixture using a rubber spatula. Prepare the fruit by cutting it into small pieces.

Arrange the fruit in the molds, pour in the mousse mixture, and refrigerate. (Missed taking a photo of the poured mixture.)

Mirror Glaze: This mirror glaze is very simple. Mix QQ sugar and cold water in a 1:1 ratio, microwave for 40 seconds until melted into a liquid, then pour into the molds and refrigerate to set. (The amount used in the photos is 20g sugar and 20g water per bowl.)

Pour the mirror glaze into the molds, let it set, then decorate with your favorite fruits to finish.

Some friends may ask, “What if I don’t have molds?” Well, do you have bowls at home?

Invert it and voilà, a beautiful presentation!