Swiss cheese mousse



Materials:

350 grams of cream cheese
60 grams of powdered sugar
3 egg yolks
400 grams of milk
Gelatine 7
Protein 3
Granulated sugar 50 grams
Animal cream 330 grams
50 grams candied fruit
50 grams of raisins
Cointreau 40 grams
Sponge cake right amount

Practice:


  1. at least five times the amount of gelatin into ice water soaked until soft, spare.
  2. Place the cream cheese in water heating mode after soft-boiled, add powdered sugar to continue heating to 70 ℃ from heat, then add the soaked gelatine and mix well.
  3. The thin, add a little sugar boiled to 121 ℃, tied together into proteins after Italian protein, then add two practices in the mix.
  4. After the kill animal whipped cream, add three practices in the mix, then add candied fruits, raisins, Cointreau mix, namely cheese mousse batter.
  5. mousse sponge cake shop on the underlying circle, then cheese mousse batter into the mold, then into the refrigerator until set.

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