1. Prepare a six-inch chiffon cake base
2. The mousse ring is adjusted to be a circle larger than the cake base and wrapped in tin foil. Padded a flat bottom plate at the bottom.
3. Cut the cake base horizontally into three pieces, and use two of them. If you use a six-inch chiffon mold here, you need to cut off the cake base so that the cake piece is a circle smaller than the mold.
4. Pour the yogurt into the bowl. Cut ten strawberries in half and dice the rest. (The picture is missing)
5. Add 300 grams of whipped cream and 30 grams of granulated sugar, and use a whisk to distribute until six times. The cream is barely flowing.
6. Whipped cream!
7. Gelatine tablets are soaked in cold water to soften, and then the insulated water melts.
8. Pour the gelatin liquid into the yogurt and mix quickly. This step must be mixed quickly and evenly, otherwise the gelatin liquid will solidify in the yogurt.
9. Pour the stirred yogurt into the whipped cream and mix well. The yogurt mousse is ready.
10. Take a piece of cake base and place it in the middle of the mousse ring.
11. Pour half of the mousse. Sprinkle with diced strawberries.
12. Put on the second piece of cake.
13. Place sliced strawberries in half around the cake slices.
14. Pour all the remaining mousse in. Pick up the plate and shake big bubbles on the table to make the surface flat. Put the mousse and plate together in the refrigerator and chill for more than four hours.
15. Add about 50 ml of qq sugar to boiling water to melt. Let cool.
16. Pour the cold sugar water gently onto the solidified mousse. Continue to refrigerate until the syrup solidifies.
17. Tear off the tin foil when eating, and use a hair dryer to blow around the mousse circle for a while to easily demould.
Tips:1. This mousse cake is larger than six inches and smaller than eight inches. It is just right to use 500 grams of mousse. 2. Hot the knife every time you cut a knife, you can cut a nice cake.
