Healthy and Fresh Multi-flavored Mousse Cup

Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Step-by-Step Cooking Instructions for Healthy and Fresh Multi-flavored Mousse Cup

Prepare the ingredients for the red date finger biscuits.

Place the red dates in a small pot, add water to cover half of the red dates, bring to a boil, then simmer for 50 minutes. (Choose large red dates without broken skin to prevent loss of sweetness during cooking).

Peel the cooked red dates, remove the pits, and press them into a fine date paste with a spoon. (The cooked red dates are easy to peel, and the paste will be smoother after peeling).

Separate egg whites and yolks (use a clean, oil-free, and dry container for egg whites, yolks can be directly added to the container with date paste).

Mix the date paste and egg yolks thoroughly until well combined.

Whisk the egg whites until stiff peaks form.

Add half of the whipped egg whites to the date paste mixture and fold gently. (Fold gently in an up-and-down motion to avoid deflating the mixture).

Once combined, pour the mixture back into the remaining egg whites and fold gently in the same manner.

After mixing well, sift in the flour.

Fold gently again to combine.

Transfer the mixture into a piping bag fitted with a small round tip. (If you don’t have a round tip, you can simply cut a small hole in the piping bag).

Line a baking sheet with parchment paper and pipe finger biscuits about 2cm wide and 5cm long.

Preheat the oven to 170 degrees Celsius, then bake the biscuits at 170 degrees Celsius for 15 minutes on the middle rack with both top and bottom heat.

Once baked, let the biscuits cool.

Prepare the ingredients for the mousse filling.

Break the gelatin sheets into small pieces, place in a container, add 100g of water, then melt the gelatin in a water bath. (Allow the gelatin to melt without stirring for a few minutes in hot water to prevent clumping).

Blend the mango into a puree, mix with 100ml of yogurt. Boil the waxberries in 250ml of water for 2 minutes, cool, then mix the waxberry water with 5g of honey. Pour the yogurt into a container. Finally, mix the melted gelatin water evenly and pour into three separate containers.

Cut the cooled red date finger biscuits into suitable pieces and place them at the bottom of square containers.

Layer mango puree, waxberry juice, and yogurt, refrigerating for about 1 hour after each layer to set before adding the next layer. For quicker setting, freeze for about 20 minutes.

Trim one end of the red date finger biscuit flat.

Place the set mousse into a container, surround with red date finger biscuits, tie with a ribbon.

Finally, garnish with a mint leaf on top.