Mousse cakes - thawj cov tswv yim los ua ib lub cua thiab zoo nkauj kho

Mousse cakes yog qhov zoo kawg nkaus ntawm kev ua koob tsheej lossis tsuas yog ib qho khoom noj qab zib zoo rau ntau hom zaub mov rau hnub ua hauj lwm. Muaj ntau hom ntau hom kev lag luam uas muaj peev xwm txaus siab rau ntau hom kev xav tau ntawm cov neeg tau txais kev pab.

Yuav ua li cas ua noj mousse khoom qab zib?

Cov cuab yeej siv rau kev npaj cov khoom qab zib tsis tuaj yeem raug hu ua sai thiab yooj yim, tab sis qhov txiaj ntsig tau them rau txhua tus nqi.

1. Npaj mousse ncuav mog qab zib nyiam nyob rau hauv daim ntawv silicone.
2. Thaum tsim ib txheej khoom qab zib ntau, txhua txheej yuav pub kom khov lossis tsawg kawg thaum mob khaub thuas ua ntej muab ntxiv tom ntej.
3. Txhua daim ntawv qhia tau muab kho rau koj lub siab nyiam, ntxiv cov kab tsho tshiab, ntxiv rau khoom noj los sis dai kom zoo rau lub cev.

Mousse khoom qab zib «Lub siab lub ntsws

Qhov yooj yim mousse ncuav mog qab zib yuav npaj siv cov lus pom zoo ntawm daim ntawv qhia no. Cov ntaub ntawv ntawm no yog siv rau hauv daim ntawv ntawm lub plawv, txawm li cas los, koj tuaj yeem siv rau lwm yam uas muaj. Ntawm lub siab nyiam, cov tsos no yog dai kom zoo rau lub iav los yog lwm yam xim dawb.

Cov khoom xyaw:

• protein - 1 unit;
• Lee 33% - 100 g;
• chocolate dawb - 100 g;
• hmoov qab zib - 70 g;
• gelatin - 10 g;
• berries;
• biscuit.

Npaj

1. Whisk cov protein ntau nrog hmoov.
2. Nyias whisk lub cream nrog hmoov, sib tov nrog proteins thiab chocolate.
3. Tsau nyob rau hauv 100 ml ntawm gelatin dej, cua sov, dissolve, mix nrog protein ntau.
4. Ncuav tawm ntau hom, ntxiv berries thiab biscuit.
5. Tom qab ua tiav, lub plawv mousse lub plawv yog raug tshem tawm ntawm qhov pwm.

Mousse khoom qab zib nrog daim iav glaze - daim ntawv qhia

Txuas ntxiv rau yuav ua li cas ua ib tug mousse khoom qab zib nrog ib tug dawb lias iav glaze . Hauv qhov no, koj tuaj yeem ua tau yam tsis muaj tus pas ntsuas kub, cov nplai thiab cov kuab phom. Thaum tsho ntev ntawm txheej txheem ci txheej thaum kawg, cov cuab yeej siv yuav tsum tsis txhob tsa siab siab kom cua npuas tsis ua.

Cov khoom xyaw:

• Berry puree - 300 g;
• gelatin - 35 g;
• starch - 15 g;
• chocolate dawb - 470 g;
• piam thaj - 230 g;
• mis nyuj - 230 g;
• Lee - 400 g;
• dej 75 g;
• piam thaj phoov - 150 g;
• condensed mis nyuj - 100 g;
• biscuit, vanilla, dye.

Npaj

1. Boil mashed qos yaj ywm nrog starch thiab 80 g suab thaj, ntxiv 12 g ntawm gelatin.
2. Lawv nchuav tawm cov khoom siv raws li cov ntaub ntawv, lawv cia nws khov.
3. Boil lub mis nrog vanilla, ntxiv 15 g ntawm gelatin, 320 g ntawm chocolate, do, txias rau 35 g, sib tov whipped cream.
4. Ncuav me ntsis dawb mousse rau hauv molds, cia nws khov, muab tso rau hauv Berry confit thiab ncuav ib txheej ntawm mousse.
5. Rov ua cov txheej.
6. Sib tov dej, qab zib, piam thaj hauv qab zib, noj kom txog 103 degrees, ua ke gelatin.
7. Ncuav lub syrup rau hauv yaj chocolate, dye, punch nrog ib tug blender, txias sau mus rau 30 degrees, ncuav nyob rau hauv ib tug tov ntawm khoom qab zib.
8. Hle tawm cov ncuav mousse nrog cov iav glaze los ntawm cov hniav nyiaj hniav kub.

Liab ncuav mog qab zib

Mousse cakes, daim ntawv qhia uas yuav tsum tau nthuav tawm tom ntej no, zoo nkauj zoo nkauj nyob rau hauv cov tsos vim lub riot ntawm cov xim siv cov khoom. Nyob rau hauv cov ntaub ntawv no, nyob rau hauv lub pastry, thaum ci ib tug biscuit los ntawm txhua daim ntawv qhia, ntxiv me ntsis cocoa thiab ib tug liab gel dye, uas yuav muab cov nyhuv yam.

Cov khoom xyaw:

• protein - 1 unit;
• Berry puree - 250 g;
• gelatin - 15 g;
• starch - 10 g;
• Lee 33% - 130 g;
• champagne - 170 g;
• piam thaj - 200 g;
• qe - 2 daim;
• txiv qaub kua txiv - 20 ml;
• liab xim;
• qe - 3 daim;
• cocoa - 1 tbsp. l.
• qab zib - 1 yam khoom;
• hmoov nplej - 1 yam khoom;
• ci hmoov.

Npaj

1. Berry puree yog tov nrog starch, 60 g suab thaj, rhuab, ntxiv 5 g ntawm gelatin.
2. Muab lub qe, txiav rau hauv feem.
3. Yeej qe nrog piam thaj, hmoov nplej thiab ci ci, ntxiv cocoa thiab dye. Ci cub 40 feeb.
4. Biscuit txiav rau hauv txheej raws conf.
5. Champagne yog rhuab nrog suab thaj thiab txiv qaub kua txiv, sib tov nrog lub yolks nrog gelatin.
6. Tom qab txias, sib tov sib xyaw cov protein thiab cov nplaum rau hauv mousse, sau cov ncuav, hloov txheej txheem ntawm mousse nrog biscuit thiab confit.

Mousse khoom qab zib nrog txiv kab ntxwv

Ib txwm zoo siab nrog cov tshiab saj thiab qab ntxiag aroma txiv mousse ncuav. Hauv qhov no, lub txiv kab ntxwv yog siv raws li lub hauv paus, es tsis txhob uas koj tuaj yeem siv mandarins, lwm cov txiv hmab txiv ntoo los yog sib xyaw ntawm ntau hom. Biscuit pub rau noj: vanilla, qhob noom xim kasfes los yog rau cov proteins, ntxiv cov qe ntses rau mousse.

Cov khoom xyaw:

• txiv kab ntxwv - 2 daim;
• gelatin - 1 tbsp. diav;
• yolks - 3 pieces;
• piam thaj - 70 g;
• mis nyuj - 120 ml;
• cream - 120 g;
• biscuit, glaze.

Npaj

1. Lub hauv paus biscuit yog txiav tawm rau cov khoom qab zib.
2. Mis nyuj haus thiab 30 ml ntawm cream boil nrog zest, interpose yolks nrog piam thaj, gelatin, 50 ml ntawm txiv kab ntxwv kua txiv.
3. Ntxiv lub whipped cream mus rau mousse, ncuav rau hauv cov ntaub ntawv, alternating nrog biscuit.
4. Npog frosted txiv hmab txiv ntoo ncuav nrog frosting.

Chocolate mousse cake - daim ntawv qhia

Tom ntej daim ntawv qhia rau chocolate fans. Mousse cakes yog npaj rau ntawm chocolate biscuit, uas muaj peev xwm muab ci rau txhua daim ntawv qhia pov thawj, thiab tom qab ua kom tiav txias, soak nrog syrup, naturally brewed qab zib kas fes. Yog hais tias Desired, ntxiv liqueur mus rau impregnation: txiv hmab txiv ntoo los yog Baileys.

Cov khoom xyaw:

• chocolate - 100 g;
• gelatine - 20 g;
• piam thaj thiab roj - 50 g;
• mis nyuj - 140 ml;
• cream - 500 g;
• biscuit.

Npaj

1. Qhuav chocolate nrog butter, do tom qab txias, whipped cream nrog suab thaj thiab yaj nyob rau hauv cov mis nyuj laus.
2. Tshaj tawm cov mousse ntawm cov nqaij nyuj.
3. Xa cov chocolate mousse ncuav mog qab zib kom tawv hauv cov khaub thuas rau 6 teev.

Tsev cheese thiab mousse cake - hauv tsev daim ntawv qhia

Cov tswv yim hauv qab no yog rau cov uas xav paub txog yuav ua li cas thiaj ua tau creamy ncuav qab zib raws li tsev cheese. Rau cov khoom qab zib, siv cov khoom noj twg, uas yog qhov loj me me raug txiav tawm, uas yog muab phom los yog confiture thiab supplemented ntxiv rau curd mousse nrog txiv hmab txiv ntoo los yog txiv hmab txiv ntoo jelly.

Cov khoom xyaw:

• tsev cheese - 500 g;
• gelatin - 10 g;
• jelly Berry los yog txiv hmab txiv ntoo - 300 g
• piam thaj - 150 g;
• mis nyuj - 100 ml;
• cream - 200 g;
• biscuit.

Npaj

1. Tsev cheese yog punched nrog ib tug blender nrog qab zib, ntxiv whipped cream thiab yaj nyob rau hauv cov mis nyuj laus.
2. Ua tawm lub mousse tsev cheese khoom qab zib, txhaws cov pwm nrog mousse los ntawm tsev cheese thiab soaked biscuit, alternating txheej.
3. Muab khoom noj qab zib kom khov rau hauv khaub thuas.

Mousse khoom qab zib «Peb Chocolates»

Ib qho ntxiv rau kev ua noj rau koj txoj kev noj qab nyob zoo nrog cov qhob noom xim kasfes yuav tau muab qhia rau hauv seem no. Cua mousse ncuav yog yooj yim dua los ua noj nyob rau hauv ib qho dav dav, thiab ua ntej ua hauj lwm txiav mus rau feem. Yog tias xav tau, cov khoom uas muaj ib daim iav los yog chocolate glaze yooj yim.

Cov khoom xyaw:

• dub, mis nyuj thiab dawb chocolate - 180 g;
• butter - 140 g;
• gelatin - 10 g;
• qab zib - 120 g;
• qe - 4 daim;
• kas fes - 1 teaspoon;
• mis nyuj - 100 ml;
• cream - 600 g;
• cocoa.

Npaj

1. Qhuav maub chocolate thiab 80 g ntawm butter.
2. Nyob rau hauv lub qe whipped los ntawm 80 grams qab zib, yaj nyob rau hauv ib tug spoonful ntawm kas fes.
3. Txhawb nqaij souffle ntawm 170 degrees rau 30 feeb, txias.
4. Melted mis nyuj chocolate thiab 30 g ntawm butter.
5. Do hauv whipped cream nrog piam thaj, 3 g ntawm gelatin yaj nyob rau hauv ib nrab cov mis nyuj, yeej, txheej rau ntawm soufflé.
6. Nqaij dawb chocolate nrog butter, mix cream thiab gelatin, ncuav mus rau hauv lub puab.
7. Tom qab solidification, txiav lub dessert thiab sprinkle lub cocoa mousse khoom qab zib.

Mousse cake "Txiv pos nphuab nrog dej qab zib"

Unbelievably maj mam saj koj tau txais ib cov pos nphuab ncuav mog qab zib. Kev txhaws rau cov khoom qab zib tuaj yeem yog biscuit savoyardi ncuav qab zib los yog lwm yam xaiv los ntawm. Haum thiab xwb pieces ntawm biscuit. Tom qab ua tiav nyob rau hauv cov khaub thuas, qhov kho yog them nrog Strawberry los yog chocolate dawb glaze, cia nws khov.

Cov khoom xyaw:

• Strawberry - 500 g;
• gelatin - 30 g;
• piam thaj - 250 g;
• cream - 500 g;
• vanillin, biscuits, glaze.

Npaj

1. Yaug lub txiv pos nphuab nrog qab zib zom, rhaub, ua ke gelatin, vanilla, thiab tom qab txias nplawm nplaum.
2. Nyob rau hauv daim ntawv ntawm nteg ib nrab ntawm mousse, ces slices ntawm biscuits thiab dua mousse.
3. Muab cov khoom rau khov, npog lawv nrog cov xim.

Biscuit ncuav mog qab zib nrog mousse nyob rau hauv chocolate

Ib lub ncuav mog qab zib nrog mousse, daim ntawv qhia uas yuav tau muab rau tom qab, tom qab nchuav yog poured nrog melted chocolate, uas rau rhiab koj muaj peev xwm ntxiv ib daim ntawm butter los yog ib me ntsis cream. Lub hauv paus yuav npaj rau lwm yam: txiv hmab txiv ntoo, txiv hmab txiv ntoo, curd los yog creamy.

Cov khoom xyaw:

• dub chocolate - 400 g;
• Butter - 40 g;
• vanilla custard tuab cream - 150 g;
• cream - 250 g;
• chocolate biscuit.

Npaj

1. Qhuav ib nrab lub chocolate on ib tug dej da dej, sib tov nyob rau hauv ib tug kub vanilla cream.
2. Tom qab txias, ntxiv whipped cream rau mousse, sau nws nrog ib puab, thiab tso ib tug biscuit txiav tawm rau sab saum toj.
3. Muab lub delicacy rau khov rau hauv txias, ncuav melted nrog butter chocolate.

Blackcurrant Mousse Cake

Dub currant ncuav mog qab zib tsis muaj glaze sab nraud, thiab nrog jam sab hauv, yuav zoo siab nrog ib qho ua ke ntawm Berry saj nrog ib tug creamy creamy txheej. Rau qhov kev npaj ntawm dessert, ib tug classic biscuit, chocolate thiab txawm zib mu. Rau Berry puree siv ob qho tshiab thiab khov currants.

Cov khoom xyaw:

• currant dub - 150 g;
• piam thaj - 70 g;
• gelatin - 15 g;
• dawb chocolate - 50 g;
• mis nyuj - 75 ml;
• cream - 300 g;
• jam - 250 g;
• biscuit.

Npaj

1. Lub jam yog khov hauv pwm me me.
2. Chocolate yog yaj nyob rau hauv cov mis nyuj kub, ntxiv gelatin thiab ib spoonful ntawm qab zib.
3. Tom qab txias, nplawm lub cream (150 g) thiab ncuav rau hauv lub molds me ntsis ntxiv.
4. Nyob rau hauv qhov chaw qhov chaw jam thiab khov.
5. Punch xim nrog berries nrog qab zib, tshav kub, cuam tshuam nrog gelatin.
6. Ntxiv cov cream thiab ncuav mousse nyob rau hauv qhov loj tshaj plaws, tso rau hauv qhov chaw frozen yav tas los billets, thiab sab saum toj biscuit.