1. Make coconut milk mousse, soak the gelatin slices in cold water beforehand;
2. Mix coconut milk, milk, and sugar, and heat in the microwave to warm;
3. Add the soaked gelatin tablets, melt in the remaining temperature, and cool for later use;
4. Light cream;
5. Dispatch until July 8 for distribution;
6. Mix with cold coconut milk;
7. Add the whipped cream in two portions;
8. well mixed;
9. Mixed coconut mousse liquid;
10. Pour half of the mousse into the mold and freeze for 10-15 minutes until the surface is solidified;
11. Put a small spoonful of pineapple jam;
12. Cover the remaining mousse liquid, put it in the refrigerator for 4h or overnight; unmold and put it on the shelf;
13. Bake the bottom of the cake in advance, the small four-roll recipe I used, cover it with greased paper and let it cool for later use;
14. It is also okay to cut out a pattern or a circle that is about the same size as the bottom of the mousse;
15. Squeeze the mango juice and filter, filter the passion fruit to extract the juice, add sugar to the microwave oven to melt, add the soaked gelatine slices, stir in ice water to cool down to the extent that it can hang on the wall, and pour it on the mousse;
16. Move the mousse onto the cake slice and decorate the joint with almond slices;
17. The top is decorated with mulberries. This season, you can also decorate with mushrooms and fruits. Feel free to play.
Tips:1. After pouring the mousse liquid, you can use a spoon to wipe it around to prevent the formation of bubbles. Mine was not wiped, and it was a little bubble;
2. For demolding, you can directly freeze the mousse for two hours, so that it will be better demolded and the surface will not be damaged. The silicone mold can be pushed out directly, and the metal mold can be blanched with hot water.
