1. Prepare chiffon cake slices that are a circle smaller than the mold
2. 25 grams of cranberry jam, melted with a little warm water
3. Gelatin powder soaked in water
4. Pour the whipped cream into the basin and add appropriate amount of sugar (I forgot the amount of sugar, please consider your own taste and put it in an appropriate amount)
5. Whipped cream has lines
6. Pour the jam into the gelatin liquid and mix
7. Put it in a pot of warm water, completely melt, let cool for later use
8. Mix the jam gelatin liquid and whipped cream
9. Stir well
10. Place chiffon cake slices on the bottom of the mold, then pour the cream mixture, smooth the surface, and refrigerate for more than four hours, or overnight
11. Take out the solidified mousse cake, then use a little warm water and a little gelatin powder to fully melt the jam used for surface decoration, gently pour it onto the surface of the mousse, and put it in the refrigerator again to continue freezing and solidification (I forgot to take this step After overnight, use a blower to release the mold
Tips:Heart-warming reminder: Cranberry jam has sweetness and sourness, so please add the sugar in the cream as appropriate. I used a four-inch mold, so the amount of cream is relatively small. If your mold is large, please double it .
