Main Ingredients:
White Rum: 1/2 tablespoon; Milk: 200g; Gelatin Sheets: 3; Pectin: 80g (white and transparent); Salted Sakura: 11-13 flowers; Egg Yolks: 2.
Auxiliary Ingredients:
Whipping Cream: 300g; Milk: 50g; Sugar: 60g; Gelatin Powder: 20g; Warm Water: 400g; 8-inch square sponge cake: 1.
Flavor: Milk; Process: Baking; Time: Several hours; Difficulty: Moderate.
Steps for Making Sakura Mousse Cake
Prepare all the ingredients according to the ingredient list.
Soak the salted Sakura in cold water and set aside.
Separate two egg yolks with an egg separator. Put the egg yolks into 200g of milk, stir well with a manual egg beater, and then cook over low heat to make egg milk. Cool to 25 degrees Celsius and set aside.
Soak the gelatin sheets in cold water until soft, then put them into 50g of milk, and melt them into gelatin solution over hot water.
After the egg milk is cooled, add the melted gelatin solution and 1/2 tablespoon of white rum, and stir well.
Add sugar to the whipped cream and beat until it reaches 70% firmness, with visible lines.
Mix the whipped cream with the liquid mixture from step 5, and stir evenly to make mousse batter.
Divide the previously baked sponge cake into two pieces, one the same size as the mold, and the other cut into a circle slightly smaller than the mold.
Pour half of the mousse batter onto the cake in the mold.
Then lay the other cake slice on top.
Pour the remaining mousse batter slowly into the mold, smooth the surface, and put it in the refrigerator to chill.
Next, make the mirror glaze. Put the gelatin powder into warm water, and then heat it over hot water until the gelatin powder is completely melted.
Add the transparent pectin to the gelatin solution little by little, stirring while adding until the two are completely mixed.
Take out the chilled mousse, pour a small amount of mirror glaze onto the surface of the mousse, and put it back in the refrigerator to chill for another 30 minutes.
Take out the chilled mousse, drain the soaked Sakura, arrange it on the surface of the mousse in a pattern of your choice, pour in the remaining mirror glaze, and adjust the Sakura decoration. Put it in the refrigerator to chill overnight.
At first glance, it looks stunning!
Here’s another picture of the finished product.
The effect after cutting into pieces.
