Crispy Mousse Cake
1.
The gelatine tablets are soaked in cold water to soften, and the fruit puree or juice is added to the softened gelatin tablets and added to the gelatin tablets to melt.
2.
Whip the whipped cream with sugar until it reaches 6 points, which means it is slightly fluid.
3.
Heat the cheese in water until it melts.
4.
Mix the dragon fruit gelatine liquid and the cheese paste that have been aired to room temperature and light cream to form a mousse paste.
5.
The cake piece is cut into a circle smaller than the mold, and the bottom is cut to insert the ice cream stick.
6.
Pour the dragon fruit mousse paste into the refrigerator and chill for 10 minutes.
7.
I made the peach mousse paste again.
8.
Fill the mold and refrigerate for more than 3 hours or freeze for 1 hour.
9.
Take out the demoulding.
10.
After the chocolate is chopped, it is melted by heating in the oven at 60 degrees or a small fire.
11.
Spread the chocolate liquid on the mousse when the chocolate has solidified a little. You can also glaze the noodles if you like it.
12.
Draw your favorite patterns as shown in the picture.
13.
Have a bite, it's delicious!
Tips:
1. The fruit taste can be adjusted according to preference.
2. Those without ice cream molds can make small cakes.
