Main Ingredients:
Sponge cake: 1 portion; Sugar: 20g; Condensed milk: 20ml; Raspberry jam: 100g; Gelatin sheets: 2 sheets; Cream: 50g; Spray powder ingredients: 1 portion; White chocolate: 100g; Cocoa butter: 110g; Eggs: 4; Oil: 40ml; Sugar: 40g; Milk: 40ml; Low-gluten flour: 40g; Raspberry mousse: 1 portion; Homemade yogurt: 120g; Whipping cream: 200ml; Cheese: appropriate amount.
Additional Ingredients:
Oil-soluble food coloring: appropriate amount (optional).
Taste: Sweet; Technique: Baking; Time: 1 hour; Difficulty: Moderate.
Steps to Make Raspberry Sand Mousse
Separate egg yolks and egg whites. Mix egg yolks with 10g sugar and oil using a manual egg beater until well blended. Sift in low-gluten flour and mix well. Then add milk and mix well.
Separate egg yolks and egg whites. Mix egg yolks with 10g sugar and oil using a manual egg beater until well blended. Sift in low-gluten flour and mix well. Then add milk and mix well.
Pour the cake batter into a 28*28 non-stick baking pan from a height of 20cm.
Pour the cake batter into a 28*28 non-stick baking pan from a height of 20cm.
Soak the gelatin sheets in ice water until soft.
Beat the cream cheese until smooth. Whip the fresh cream with sugar until it reaches 7 minutes (just appearing with lines but still has fluidity), and set aside in the refrigerator.
Mix the yogurt, jam, and condensed milk together and stir over a double boiler. Add the softened gelatin sheets and stir until melted. Let it cool to room temperature.
Mix the yogurt, jam, and condensed milk together and stir over a double boiler. Add the softened gelatin sheets and stir until melted. Let it cool to room temperature.
Pour the mousse mixture into an eight-heart-shaped mold and shake it to remove air bubbles.
Pour the mousse mixture into an eight-heart-shaped mold and shake it to remove air bubbles.
Press it down, refrigerate for 2 hours, and then freeze for 4 hours.
Press it down, refrigerate for 2 hours, and then freeze for 4 hours.
Remove from heat when the temperature reaches 45 degrees Celsius and stir until smooth.
Pour the chocolate liquid into a sandblasting bottle (be sure to start sandblasting when the temperature is between 35-40 degrees Celsius).
Remove the mousse from the mold.
Start sandblasting, be sure to take protective measures around, and wear a mask while operating. The sandblasting machine should be 45-50cm away from the mousse, and rotate the mousse to achieve a balanced state.
Decorate with sugar beads.
