orange mousse cake 香橙慕斯蛋糕

ingredients (6 inch cake pan with removable base)

2 slices (0.7cm) of 6 inch chiffon cake

2 large oranges
100g monk fruit sweetener/caster sugar
300g water

orange mousse
(A) 20g monk fruit sweetener/caster sugar
200g milk

(B) 40g monk fruit sweetener/caster sugar
4 large egg yolk
70g freshly squeezed orange juice
1 tsp vanilla paste

200g whipping cream

12.5g gelatine powder
37.5g water, room temperature

食材（6寸圆形活动底蛋糕模）

戚风蛋糕宽6寸、厚0.7cm 2片

香橙 2个
罗汉果糖精／细砂糖 100克
水 300克

香橙慕斯
（A）罗汉果糖精／细砂糖 20克
牛奶 200克

（B）罗汉果糖精／细砂糖 40克
蛋黄 4颗、大号
鲜榨橙汁 70克
香草膏 1小匙

淡奶油 200克

吉利丁粉 12.5克
水 37.5克、室温

Directions/做法

cut 6-7 slices of oranges (3mm in thickness) from the biggest part of orange
香橙切出 6-7 三毫米厚度的薄片

boil orange slices with 100g monk fruit sweetener and 300g water over high heat till slices are soft
(DO NOT THROW SUGAR SYRUP AWAY)
香橙片盒 100克罗汉果香精和 300克水以大火煮至香橙片变软
（糖浆不要扔）

cool orange slices on rack
香橙片放冷却架冷却

sieve the boiled sugar syrup and set aside
糖浆过筛、备用

heat up milk with (A) sweetener over low heat
do not boil
牛奶和（A）糖以小火加热
切勿煮至沸腾

beat egg yolk with (B) sweetener till fluffy
蛋黄和（B）糖打至蓬松

drizzle in hot milk slowly whilst whisking constantly
缓缓倒入热奶、之间不停搅拌

add in orange juice
mix well
倒入橙汁、拌匀

pour batter back into saucepan and heat over low fire
stir constantly to prevent batter from curdling
batter is ready once it thickens
蛋黄糊倒入奶锅以小火加热
之间不停搅拌以避免蛋黄结块儿
蛋黄糊煮至浓稠即可

sieve batter into a clean bowl
蛋黄糊过筛入干净的容器

place bowl into another bowl of cold water to stop cooking process
stir in vanilla paste once batter has cooled
(batter SHOULD NOT be pudding like. it should just be thick)
将容器摆入另一个装冷水的碗迅速冷却
慕斯糊冷却后拌入香草膏
（蛋黄糊不应该是布丁状态。应该是浓稠、含流动性）