1. Soak the gelatin tablets in ice water in advance to soften them.
2. Pitaya is pureed with a juicer, and fine granulated sugar is added until the sugar dissolves.
3. The whipped cream is distributed with a whisk until six or seven.
4. Add pitaya puree to the whipped cream and stir well.
5. Cut the chiffon cake into three pieces, and use scissors to cut the second and third pieces to be smaller than the first piece. Take one piece into the mold and pour a layer of mousse trap.
6. Spread the second layer of cake and mousse trap.
7. Finally, put the third piece of cake into it, and smooth the remaining mousse down. Put it in the refrigerator for four hours and blow it around with a hair dryer for demoulding.
8. It is ready to be eaten after demoulding and decorating.
Tips:1. The refrigerated mousse must be blown with a hair dryer so that it can be demoulded.
2. When mixing the cream and pitaya puree, the action must be fast, because there are gelatine slices in it that will solidify when cold.
