1. raw material.
2. The mulberries are broken up with a food processor and put into three bowls according to 1:2:3
3. Gelatin powder melted in cold water, add warm milk and mix well
4. Add gelatin milk to a bowl of mulberry juice, mix well and cool
5. Place a piece of cocoa chiffon cake at the bottom of the 6-inch mousse ring
6. Beat the whipped cream with fine sugar for five and distribute, and add them to the bowl separately
7. Pour the mousse liquid one by one according to the color shade, and add the next time after each refrigeration and solidification
8. The hot air of the hair dryer blows the outside of the mold.
9. Demould, garnish with mulberries and mint leaves.
Tips:The mousse of each color must be refrigerated and completely solidified before adding another.
