When summer comes, it also signals that mulberry clusters begin to turn dark purple to be harvested. This fruit is not only loved for its characteristic sweet and sour taste but also contains abundant vitamin content, which is very good for children's health.
Instead of letting children eat too many types of industrial confectionery, making delicious mulberry mousse cake yourself will bring a refreshing and nutritious dessert for the family to enjoy together.
To make a sweet and fragrant mulberry mousse cake, prepare 300g of fresh mulberries (choose dark, juicy ripe fruits), 250ml of fresh cream (Whipping cream type with a fat content of over 35%).
The adhesion and acidification will include 10g of gelatin (leaf or powder form), 1 box of unsweetened yogurt (100g) and 60g of white granulated sugar.
For the cake base, prepare a thin sponge cake or use 100g of crushed biscuits mixed with 40g of melted butter to create crispness and aroma.
After buying mulberries, remove the stems, wash your hands gently and soak in diluted salt water for about 5 minutes to remove dirt. Put the mulberries in a blender and blend with sugar, then strain through a sieve to get a smooth syrup mixture.
Simmer the syrup over low heat until the sugar is completely dissolved, then add the soaked gelatin and stir well. This is a key step to help the mousse layer have an eye-catching pinkish-purple color and standard flexibility.
Next, put the fresh cream in a large bowl (previously chilled) and beat at medium speed until the cream is soft, creating a light tip. Slowly pour the mulberry syrup mixture (which has cooled down) and yogurt into the cream bowl and then use a flat drum to stir gently with your hand using the "fold" technique to blend the mixture without reducing the smoothness.
Finally, place the cake base in a separate base mold, pour the mulberry mousse mixture on top and spread the surface flat. Put the cake in the refrigerator for at least about 4 - 6 hours for the mousse layer to solidify completely.
When taking the cake out, housewives only need to wrap a warm towel around the mold for a few seconds to easily separate the cake without affecting the shape.
Standard mulberry mousse cake needs to ensure the fatty taste of fresh cream blended with the characteristic sour taste of ripe mulberries. With an oven-free process, this will definitely be a great dessert for the whole family.
