Mousse Cake Or Layered Jelly Dessert Recipe

Name: Mousse Cake Or Layered Jelly Dessert
Prep time: Varies
Cook time: Varies
Yield: 1
Cuisine: Varies
Ingredients: gelatin or agar: 7g; sugar: 30g; fruit puree or juice: 75g; heavy cream: 45g; eggs: 30g; flour: 30g; butter: 10g; vanilla extract: 1g

gelatin or agar sugar fruit puree or juice heavy cream eggs flour butter vanilla extract

This dessert is likely a mousse cake or a layered jelly dessert, featuring a jelly-like top with a cake base. The exact name and characteristics would depend on the exact methods and ingredients used. It's both visually appealing and potentially versatile in flavors, offering a combination of textures from the creamy base to the smooth jelly layer.

🌎 Varies: Dessert

🔥 Calories 350kcal
🍗 Protein 4.5g
🍚 Carbs 45g
🧈 Fat 18g

🥗 Ingredients:

gelatin or agar (7g)
sugar (30g)
fruit puree or juice (75g)
heavy cream (45g)
eggs (30g)
flour (30g)
butter (10g)
vanilla extract (1g)

🍳 How to cook (1 serving):

Cooking Time: VariesPreperation Time: Varies

Gathering Ingredients

Begin by collecting all your potential ingredients including gelatin or agar, sugar, fruit puree, heavy cream, eggs, flour, butter, and any desired flavorings.

Preparing the Base

Prepare the cake or mousse base by mixing the appropriate ingredients. If it’s a cake, mix flour, eggs, sugar, and butter. For mousse, whip together heavy cream, eggs, and sugar.

Creating the Jelly layer

Dissolve gelatin or agar in warm water before mixing it into fruit puree or juice, and sugar, then set it to cool until it begins to thicken slightly.

Assembling the Dessert

Once the base is prepared and cooled, add the jelly mixture on top and let it sit in the refrigerator until fully set.

Serving

Serve chilled. You can add garnishes like fresh fruit or whipped cream on top for an extra touch.

⭐️ Nutrition facts:

Estimated nutritional content for a serving includes 200-500 kcal, with a broad range of macronutrients: 3-6 grams of protein, 30-60 grams of carbohydrates, and 10-25 grams of fat. These estimations are based on a general understanding of common ingredients found in similar desserts.