草莓慕斯 Strawberry Mousse
草莓慕斯 Strawberry Mousse
王辰龙
Wang Chenlong
Technology Manager Aalst Chocolate
西餐专业委员会会员，高级西点师。2005年从业至今，曾就职于香格里拉酒店集团、喜达屋酒店集团、洲际酒店集团，擅长法式、意式西点创作。
Member of Western-style Food Professional Committee, senior pastry cook. Engaged in western food since 2005, once worked in Shangri-La Hotel, Starwood Hotel, and Inter Continental Hotels Group, skilled in French, Italian pastry creation.
材料 草莓果蓉、牛奶各80克，蛋黄140克，糖70克，鱼胶5克，淡奶油200克。
制作方法
1 将草莓果蓉、牛奶煮开，冲入加有糖的蛋黄中。
2 回火煮到85℃，加入鱼胶。
3 降温到40℃，加入打发的淡奶油，冷却后装入裱花袋。
4 将裱花袋里的草莓慕斯挤到做好的白巧克力球中。
5 搭配新鲜樱桃装饰即可。
Ingredients
Straswberry puree 80g
Milk 80g
Egg yolk 140g
Sugar 70g
Fish gelatin 5g
Unsalted butter 200g
Procedures
1 Boil the strawberry puree and milk, and put them into egg yolk with sugar.
2 Heat to 85℃ and put into some fish gelatin.
3 Heat to 40℃ and put some beaten unsalted butter in. When cool, put them into pastry bag.
4 Squeeze strawberry mousse in pastry bag to fill the white chocolate ball.
5 Served with fresh cherry.