Dragon Fruit Christmas Mousse

by Xiao Xuexianyun

4.7 (1)

Favorite

6

Difficulty

Normal

Time

1h

Serving

2

This is a mousse made for Christmas. In order to be involved, the red and green of dragon fruit and kiwi are used, but the red of the dragon fruit is not deep enough, and the green of the kiwi is also penetrated by the red of the dragon fruit. So... just look at the image...

This tastes good. My husband and colleagues said it was delicious after eating it, haha

This is a mousse that does not require an oven. You can try it."

Ingredients

150g Dragon Fruit
100g Digestive Biscuits
25g Butter

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200g Animal Whipped Cream
2 pcs Kiwi
2 pcs Strawberry Jelly
15g Gelatine Tablets
35g White Sugar

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Dragon Fruit Christmas Mousse

1. Make the bottom of the cake first. Prepare 100g of digestive biscuits and 25g of butter.

2. The butter softens with water.

3. The digestive biscuits are packed in plastic wrap and crushed with a rolling pin.

4. Pour the melted butter into the crushed digestive biscuits and mix well

5. Pour into a mold and compact with a cup covered with plastic wrap. Then put it in the refrigerator

6. Then let's make a circle of Christmas trees around. Prepare two kiwis and peel them.

7. slice.

8. Take a piece and cut out such a shape.

9. And then cut into this shape

10. After all the cuts are done, make a circle around the mold. Keep refrigerating.

11. Next, prepare the dragon fruit liquid. Prepare these ingredients.

12. Gelatine tablets soak in cold water to soften

13. Peel the dragon fruit and squeeze it into juice.

14. Soak soft gelatin tablets and add 50g of milk to melt in water

15. 10g white sugar, melted gelatin slices, pour into the dragon juice, mix well

16. Then, whip the cream. Prepare these, whipped cream and 25g of white sugar

17. Pour the sugar into the whipped cream

18. Whip the cream to 60 to 70% (lift the whisk to maintain the texture)

19. Pour the whipped cream into the dragon fruit liquid just mixed and mix well

20. Then, pour the well-mixed butter dragon fruit mixture into the mold and refrigerate.

21. After refrigerating for an hour or two, make mirror pectin. Put two jellies into 50g of water and melt in water

22. Pour into the mousse before cooling but not solidifying

23. Refrigerate for another 2 hours and you can take it out!

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