1. To prepare the ingredients, put the fish film in cold boiling water to soften, soak the cherry blossoms in salt and drain for later use
2. Put 1.5 slices of fish film into the milk and melt it in insulated water. Add sugar and set aside
3. Peel the dragon fruit and squeeze the juice and filter out impurities, leaving a portion of the juice for mirror surface
4. Mix the fire dragon juice and the cold milk liquid evenly
5. Beat the whipped cream to 70% and set aside
6. Wrap the bottom of the pie pan with tin foil
7. The juice is slowly poured into the whipped cream and stirred into a delicate mousse
8. Pour the mousse liquid into the pie pan, and it’s 80% full. Leave room for the mirror. Forgive me if you forgot to take a picture at this step! Put it in the refrigerator for 2 hours, the remaining fire dragon juice 0.5 slices of fish film will melt in the heat insulation water, and then evenly pour it on the refrigerated mousse after a little cool. After the cherry blossoms are decorated, put it in the refrigerator again and refrigerate overnight.
9. The live bottom pie pan is very easy to demould, and the love is coming!
10. Finished picture
Tips:This amount is exactly 2 4-inch rectangular pie plates and 2 heart-shaped pie plates.
