Cherry Mousse
1.
Gelatine tablets are soaked in cold water to soften
2.
Remove the seeds of fresh cherries, add a little lemon juice and 10 grams of sugar with a stir stick to make a sauce, filter out the skins with a sieve and set aside
3.
Add the soaked gelatine slices to the cherry sauce, heat over water until the gelatine slices melt, remove from the water, and cool to room temperature
4.
After the cream cheese has softened at room temperature, beat it with a whisk until it is smooth and without particles. While beating, add the cherry sauce until it is fully integrated and becomes a cherry cheese paste. Put the cherry cheese paste in the refrigerator for a while to make it thick
5.
Use a whisk to distribute the whipped cream until there are lines on the surface.
6.
Pour the whipped cream into the cherry cheese paste, mix well with a spatula, the cherry cheese filling is ready
7.
Put the round piping mouth into the bag, take a little cherry stuffing into the piping bag and put it in the refrigerator for drawing patterns
8.
Cut two cake slices into a small circle
9.
Take one piece into a 6-inch mold and pour half of the cherry filling
10.
Hold the mold with both hands and gently shake it a few times
11.
Spread another cake slice and pour the other half of the cherry filling
12.
Shake it a few times and smooth it out, put it in the refrigerator
13.
After refrigerating for 1 hour, the surface is solidified. Use the decorating nozzle to draw the pattern, and then put it in refrigeration to solidify for about half an hour
14.
At this time, start to prepare mirror pectin, add QQ sugar to 85 grams of cold boiled water and heat until it melts.
15.
Let cool, pour it on top of the solidified mousse, put it in the refrigerator again for about 4 hours or overnight
16.
After it is set, use a blower to blow around the cake mold or use a hot towel to cover around the mold to easily demold
17.
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