Main Ingredients:
6-inch chiffon cake: 2 slices; Milk: 150g; Granulated sugar: 15g; QQ candy: 70g.
Additional Ingredients:
Whipping cream: 200g; Gelatin: 10g; Ladyfingers: about 30 pieces; Ribbon: 1 piece.
Taste: Sweet; Technique: Baking; Time: One day; Difficulty: Moderate.
Detailed Steps for Making Milk Mousse (Love in Spring)
Main Ingredients.
Wrap a 6-inch removable bottom cake pan with aluminum foil.
Cut about 1 cm thick edges from the two cake slices and set aside.
Add granulated sugar to milk, heat over water until around 50 degrees Celsius.
Add softened gelatin sheets to the milk, stir until completely dissolved, and set aside.
Whip the whipping cream until it reaches a semi-flowing consistency.
Mix the whipped cream with the milk mixture, stir well to create the mousse liquid.
Place one cut cake slice in the center of the cake pan wrapped in aluminum foil.
Pour in half of the mousse liquid.
Place the other cut cake slice into the cake pan.
Pour the remaining mousse liquid into the cake pan, refrigerate for at least four hours to allow the mousse to freeze completely.
While the mousse is freezing, bake the ladyfingers.
Prepare the chocolate decorations.
Add 70g of QQ candy to 100g of water.
Heat in the microwave for 1 minute, stir well after heating, cool and set aside.
Remove the solidified mousse cake from the refrigerator, gently pour the cooled QQ candy solution into the cake pan, and refrigerate the cake again.
Once the QQ candy glaze on the mousse cake has completely set, remove the aluminum foil, place the cake on a cup, surround the cake pan with a hot towel to release the mousse cake.
Transfer the unmolded mousse cake to a plate.
Place chocolate decorations on the surface of the cake.
Line the outer edge of the cake with ladyfingers, tie a ribbon around, and the dessert is ready. Finished Product 1.
Finished Product 2.
Finished Product 3.
Finished Product 4.
