1. Wash the cherries, remove the stalks and cores, and chop them.
2. Pour cherries, sugar, and water into the pot.
3. Bring the fire to a low heat until the water boils.
4. Boil until it is sticky and set aside from the heat.
5. Add proper amount of cold water to the gelatin tablet powder and fully absorb it.
6. Shake 120ml whipped cream and pour it into a water-free and oil-free container. Add 20g of white sugar and beat at medium speed until it reaches 60%. It has a slight fluidity and the lines will not disappear immediately.
7. Pour 240ml of plain yogurt into the whipped cream, chop and mix evenly.
8. Pour 2/3 of the cherry sauce into the cream paste and mix well.
9. Add Geely powder and stir well.
10. Put it into a container and put it in the refrigerator for more than 1 hour.
11. Take out the refrigerated mousse and garnish with cherry sauce.
