Fluff Rainbow Yogurt Mousse

Fluff Rainbow Yogurt Mousse

1. Bake a 6-inch chiffon cake base in advance, let it cool upside down, and slice it

2. Add Fluff marshmallows to the whipped cream and put them in the refrigerator for later use

3. Weigh a good gelatin powder and pure milk

4. Heat in a microwave oven to melt the gelatine powder and let it cool at room temperature (it can be melted in insulated water)

5. Let cool, pour it into the yogurt and mix well

6. Then, whip the whipped cream and distribute it by typing 6-7 until the lines appear.

7. Pour the yogurt into the whipped cream and mix well

8. Weigh out 30 grams for one portion, 60 grams for one portion, 100 grams for one portion, and 130 grams for one portion.

9. Add pigments for color mixing, add a little bit, don't adjust the color too thick (color according to your own, mine is red, yellow, blue, green and purple)

10. Spread butter on the mold to prevent sticking, put the cake base into the mold

11. Pour the largest portion of red into the mold first and shake it down gently

12. Pour the second large portion slowly along the center point, and you can’t shake the mold from here.

13. Then pour the third portion, each color is added at the center point

14. The fourth part of green is also poured from the center point

15. Fifth, each color is poured in the center point, and the mold cannot be shaken

16. There are bubbles on the surface, use a toothpick to poke, carefully send to the refrigerator for 4-5 hours

17. Blow the hair dryer in circles against the mold for 20 seconds. The bottom of the mold is a bottle. Hold the mold with both hands and pull down to release the mold (you can also use a hot towel to apply the mold)