Cherry Mousse Cake
by Please call me xiaomi
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Use a 6-inch mousse ring to press a heart-shaped bottom of the chiffon cake, everything is two, just use a thin layer
2. Scoop out 3 tablespoons of cherry sauce
3. Gelatine flakes 5g milk soaked softly
4. Divide the whipped cream into 3 times, add sugar and beat to 60-70%.
5. Add the prepared cherry sauce to the whipped cream and stir, then add the soaked gelatine slices, and stir clockwise evenly
6. Put the cut cake bottom into the mousse ring
7. Pour the mousse liquid into the mousse ring, about 8 minutes full, cover with plastic wrap and put it in the refrigerator for more than 3 hours.
8. 3g gelatin tablets let cool and soak in water to soften
9. Spoon out a large spoonful of cherry sauce, dilute with cold boiling water, add in soaked gelatin slices and stir well. Because canned cherry sauce is generally sweet, adding water can dilute the sweetness and make the mirror transparent.
10. After 3 hours, pour the cherry sauce on the mousse, keep it in the refrigerator for 5 hours, and finally take it out and demould it.
