1 The water used to soften the gelatin can be drunk, but it should not use tap water because all ingredients for mousse are directly consumable.
2 Friends with a food processor, using it will better grind the cake into powder.cakecan also use a beer bottle as a substitute for a rolling pin, and flat cups and bowls work too.
3cheesemixture must be beaten to a smooth, grain-free state before proceeding to the next step.
4strawberryjamcannot be added all at once to the cheese mixture; it should be done in portions or else the cheesecake mix will have difficulty blending with the strawberry jam of significantly different density, resulting in chunks of cheese.
5 Remember to scrape the bottom of the bowl and stir the cheese mixture evenly to avoid having lumps of cheese in your mousse.
6 Take a small portion of the mousse and mix it with the gelatin liquid first. This ensures that the density of the gelatin liquid is as close as possible to the mousse for better blending.
7 Pour the gelatin liquid into the cheese mixture and stir quickly, because the gelatin will set if not mixed promptly, causing lumps in the mousse which affect its texture.
8whippedmilkand the cheese mixture should be mixed by circling to allow them to blend quickly. However, continuous circling can make the mousse solid and affect its texture because the whipped cream continues to whip during this process; thus, over-mixing must be avoided.
9 To save a solidified mousse: if over-mixed, you can mix it gently with a spatula in warm water. Once it returns to a smooth consistency, immediately remove from heat or else the whipped cream will deflate and create many air bubbles.
10 A successful mousse mixture should show visible patterns that disappear within seconds; this ensures a smooth texture when eaten.
11 If the mousse mold shows no pattern after shaking, it indicates over-mixing resulting in too hard a consistency. Adjust accordingly for next time.