The appearance, color, structure and taste are varied, which is more natural and pure. Cream and coagulant are usually added to thicken it and freeze it.
Mousse cake first appeared in Paris, the capital of food. At first, the masters added various auxiliary materials to the cream to stabilize it and improve its structure, taste and flavor. After freezing, it tastes endless and becomes the best in the cake. Mousse, like pudding, is a dessert, softer than pudding and melts in the mouth.
Making:
Cream and coagulant are usually added to produce a strong freezing effect. It is made of gelatin concentrated cheese and whipped cream and can be eaten without baking. As a representative of today's high-end cakes. It should be refrigerated at low temperature in summer, and it can be stored for 3-5 days without refrigeration in winter.
The most important ingredients for making mousse are agar, Geely powder, jelly powder and other jelly materials. And special mousse powder. In addition, the biggest feature of the production is that the protein, egg yolk and whipped cream in the formula should be mixed with sugar alone, and then mixed together and stirred evenly, so the texture is softer, a bit like whipped cream.
The jelly used for mousse is animal glue and needs to be preserved at low temperature.