1. .Use a six-inch heart-shaped mold to cut a slice of Chiffon cake for later use
2. Gelatine slices with cold white soaked for later use
3. .200 grams of pure milk, add 20 grams of white sugar and simmer until the sugar melts
4. Add 20 grams of soaked gelatine slices until melted, turn off the heat and set aside
5. 250 grams of cream cheese is softened and beaten with a whisk until smooth
6. Add the boiled milk and stir well
7. Add 400 grams of cream to 20 grams of sugar and beat with a whisk to distribute.
8. Mix the whipped cream with the cheese liquid and the mousse liquid is ready
9. Take out the mold and pour half of the mousse
10. Then put in the cut chiffon cake
11. Pour in the remaining mousse and put it in the refrigerator overnight
12. When unmolding, buckle upside down on the cake pan and blow the bottom and around with a hair dryer for a while
13. Finally put the sliced strawberries to decorate
14. Finished picture
Tips:1. The chiffon cake used here is a chiffon roll and then cut out with a six-inch heart-shaped mold. You can also bake a six-inch heart-shaped chiffon directly and use it in slices
2. The cream only needs to be beaten to six to distribute
3. For demoulding, you can use a hot towel to spread around the mold or use a hair dryer
