A sponge cake that was sleeping in the freezer today,
Use the orange that I bought by mistake
I made it a refreshing mousse
It was surplus, but it was good to make it deliciously
The orange is squeezed in the video,
Of course, you can use commercially available juices.
The mousse film is 6 cm in diameter, and the golden tray laid below
This time I bought it for Tomizawa Shoten.
It is sturdy and can be used as a souvenir to carry around
Because it has a seal, even as a 6 cm Sparkle,
You can use it as a substitute for a cake ring by connecting several pieces
Eggless Orange Mousse
Ingredients
Orange mousse:
- 50ml milk
- 5g gelatin
- 100ml orange juice
- 120ml heavy cream
- 20g sugar
Orange jelly:
- 15ml water
- 2g gelatin
- 50ml orange juice
Instructions
- Squeeze the orange. (This time we squeezed two pieces and got about 150ml)
- Sprinkle 5g of powdered gelatin on 50ml of milk and soften. Dissolve in hot water.
- Add 100ml of orange juice and mix.
- Add 20g of granulated sugar to 120ml of fresh cream and gently stand.
- Add ③ and mix.
- Set a mousse film, pull out a 1cm thick sponge and pack it in a mold.
- Pour orange mousse from above and cool.
- Make orange jelly.
Sprinkle 2g of gelatin on 15ml of water and soften.
Dissolve the gelatin in hot water. - Mix with 50ml of orange juice and pour over chilled and solidified mousse. Cool and harden.
- Decorated with orange, raspberry, blueberry and blackberry.
Frequently asked questions.
Q. Is butter salt-free? Is it salty?
Basically, only unsalted butter is used for sweets.
In the future, we will try to write “unsalted butter” in the subtitles,
Even if the previous subtitle only says “Butter”
We use “salted butter”.
Q. Does the oven preheat?
It is preheated according to the firing temperature.
Household ovens are so small that heat can escape easily when the door is opened,
It is preheated at the baking temperature + 10 ~ 20 ℃, and the baking is put according to the baking temperature.
