家常＃watermelon mousse夏日西瓜慕斯冻＃做法，＃watermelon mousse夏日西瓜慕斯冻＃食谱与做法

The recipe is referred to page 664 of Advanced Bread and Pastry. Summer is coming，so I choose watermelon， which I love most in summer， as the fruit to make this mosse. 夏日最喜欢的水果当然是西瓜，加上教材上慕斯的做法似乎没那么难，所以就尝试了一下(参考做法指路教材 Advanced Bread and Pastry的CH 16:Musse第664页)

用料  

＃watermelon mousse夏日西瓜慕斯冻＃的做法  

1. Prepare the ingredients.准备好材料

2. Whip the cream to soft peaks. Reserve in refrigerator.将奶油打发，放冰箱冷藏

3. Bloom the gelatin in cold water and reserve.将明胶片泡在冷水中软化

4. Make the watermelon puree.将西瓜切小块制作果汁

5. Warm 200g of the puree(1/3 of the puree weight) and sugar to 44℃. Add the bloomed, melted gelatin and stir well to dissolve.将1/3西瓜果汁与糖小火放至锅中加热，加入已经软化的明胶片，搅拌至完全溶解

6. Add the puree with gelatin into the remaining puree and adjust the temperature to 24℃ to 29℃.将含有明胶和糖的果汁倒入另一部分果汁中，搅拌均匀，冷却至室温

7. Gently fold the whipped cream into the puree until there are no more white streaks.一点一点地将打发好的奶油放入果泥中，搅拌均匀至没有白色条纹

8. Deposit in the disired molds and freeze in refrigerator.放入准备好的模具，因为家里只有布丁杯，所以就装进布丁杯了，放入冰箱冷冻两小时

9. The mousse feels fresher after freezing.冰冻过后就是消暑神器

小贴士

1.如果是手动打发，奶油的打发也不算累，大概20分钟左右，一边看剧一边打发很快就过去了呢，当然有打蛋器就更省事啦
2.糖我觉得可以根据水果的甜度来调整，西瓜算比较甜的，所以糖没有放很多，最终还是取决于个人口味，喜欢甜的可以多放点
3.要注意明胶片和液体的比例，因为西瓜水份比较足，明胶片相对放少了，冷冻后的质感介于果冻和冰淇淋之间，个人很喜欢