1.
Soak gelatine tablets in cold water to soften;
Gelatine flakes will melt if it exceeds 25 degrees Celsius, and can be stored in the refrigerator when soaked in water in summer;
2. About 250 grams of strawberries;
3.
Wash, remove the stalk;
Save 3 for the final decoration, and juice the rest;
4. It is best to sift the juice after squeezing, and the taste will be smoother;
5. After sieving and removing the seeds, weigh exactly 200 grams;
6. A box of whipped cream (250g), and it can be beaten until it is slightly thick;
7. Add 40 grams of sugar to the strawberry juice, heat it on a low heat until the sugar melts, turn off the heat;
8.
Drain the soaked gelatin sheet and put it in a pot, mix well, and melt it with the remaining temperature in the pot;
When melting the gelatin tablets, the temperature should not exceed 70 degrees, too high will destroy the solidification of the gelatin.
9. After the strawberry juice cools, pour it into the whipped cream and stir evenly, and the mousse is ready;
10. Prepare two slices of chiffon cake;
11. You can use the steamed egg bowl of the bear egg cooker to press down firmly;
12. The size is exactly one centimeter smaller than the six-inch mold;
13. Place a piece of Chiffon cake at the bottom of the mold;
14. Pour in half of the mousse, shake and smooth, then put in another piece of Chiffon cake;
15. Pour in the remaining mousse liquid, shake it left and right a few times to make the surface smoother, put it in the refrigerator for about 5 minutes to make it solidify;
16. Cut the strawberry in the middle and use it to decorate the cake;
17. Take out the mousse that has not completely solidified from the refrigerator, and gently press the strawberries in;
18. Put it in the refrigerator for more than 4-5 hours and take it out;
19.
Put a water cup under the mold to demold;
You can sprinkle some minced coconut on the surface, or leave it alone.
20. Press the edge of the mold and gently press down the cake to come out;
21. Moved to the plate, so beautiful!
