Main Ingredients:
Egg Yolk: 2; Granulated Sugar: 20g; Gelatin Sheets: 10g; Fine Sugar: 40g.
Auxiliary Ingredients:
Mascarpone Cheese: 250g; Milk: 50g; Animal Whipping Cream: 250g; Red Dragon Fruit: Appropriate amount.
Flavor: Sweet; Process: Other; Time: Several hours; Difficulty: Normal.
Detailed Steps for Cooking Rose-shaped Dragon Fruit Bicolor Mousse
Ingredients Collection
Use a food processor to puree the red dragon fruit, then sift and set aside (I used about 50g of sifted puree).
Put 2 egg yolks and 20g granulated sugar in a bowl, and beat until the mixture turns white over a double boiler.
Put 250g mascarpone cheese in a bowl over a double boiler and stir until it becomes a smooth paste without lumps.
Add the egg yolk mixture to the cheese paste and mix well.
Soak 10g of gelatin sheets in cold water until soft, then drain the water.
Heat 50g of milk over a double boiler, add the softened gelatin sheets and stir until completely melted. Pour the mixture into the cheese paste and mix well.
Add 20g of whipping cream to 40g of fine sugar in three portions and beat until 60-70% whipped (the degree of whipping depends on the thickness of the cheese paste).
Divide the cheese paste into two bowls.
Add one portion of the cheese paste to the dragon fruit puree and mix well.
Add the whipped cream to the other two portions of cheese paste and mix well.
Put the two mixed cheese pastes into two large disposable piping bags respectively.
Cut a small hole in the piping bags and squeeze the mixture into the rose-shaped molds. Freeze in the refrigerator for at least 4 hours.
Remove the molds from the refrigerator and quickly remove the mousse from the molds. The mousse can be eaten after being thawed in the refrigerator or can be kept frozen and eaten as ice cream.
