1. Crushed whole grain biscuits
2. Warm the butter to melt
3. Pour the melted butter into the biscuits. Stir well.
4. Wrap the bottom of the mold with tin foil. Spread the mixed biscuits into the bottom of the mold. Flatten and compact. Keep it in the refrigerator for two hours to harden it.
5. Gelatine tablets are soaked in ice water 20 minutes in advance. It must be ice water.
6. Warm the milk to about 50 degrees, add the soaked gelatine flakes. Stir to melt the gelatine slices completely.
7. Stir the whipped cream with sugar until it is grainy and slightly runny.
8. The dragon fruit is whipped into juice with a wall-breaking machine. Divide into 250g and 100g portions
9. Pour 250 pitaya juice into the milk with gelatine flakes and press evenly. The dragon fruit cheese I used was whipped after refrigeration, so I don’t need to refrigerate it anymore.
10. Pour into the whipped cream.
11. Stir evenly to form a mousse liquid.
12. Pour into the mould with biscuit bottom and refrigerate for more than two hours
13. Take another 100 pitaya juice to filter
14. Add 50 grams of warm water to the filtered pitaya juice. The temperature is about 50 degrees, if it is not enough, it can be heated slightly. Put in a soft gelatin sheet and stir well until the gelatin sheet is completely melted. Note that the temperature is about 50 degrees, never too high, it will affect the solidification.
15. Jelly layer mousse
16. Pour the juice on top of the mousse. Refrigerate for another two hours
17. The mold can be easily demolded with a hot towel around for ten seconds
18. I dug a big piece hard, doesn't it look good?
Tips:This amount is the amount of a six-inch cake mold. The finished product is full of molds.
