1. Material preparation.
2. Put the gelatin into 80 grams of milk to soften it.
3. Peel the durian, add 120 grams of milk, and crush it with a food processor, the finer the better.
4. Prepared durian puree.
5. The softened gelatin melts in water.
6. Add whipped cream with fine sugar and beat with an electric whisk until the lines appear gradually. Keep in the refrigerator for later use.
7. Pour the gelatin liquid into the durian puree and mix well. At this time, the durian liquid is still very thin. Keep it in the refrigerator for a while until it becomes thick.
8. Add the light cream foam to the durian filling and mix well.
9. Cut the chiffon cake slices a circle smaller than the mold. Place a piece of cake on the bottom of the mold, pour half of the mousse filling, and shake it flat.
10. Put the second slice of chiffon cake.
11. Pour the last half of the mousse filling and shake it smoothly. Keep in the refrigerator for more than 4 hours.
12. Take out the cake and decorate with petals and silver beads.
13. Appreciation of the finished product.
14. Appreciation of the finished product.
15. Appreciation of the finished product.
16. Appreciation of the finished product.
17. Appreciation of the finished product.
18. Appreciation of the finished product.
19. Appreciation of the finished product.
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