# Fourth Baking Contest and is Love to Eat Festival# Cherry Strawberry Mousse
1.
Gelatine tablets are soaked in ice water to soften. It must be ice water, otherwise the gelatine slices will melt
2.
Boil the mineral water to about 80 degrees, add the gelatin slices, wait until the gelatin slices are completely melted, add sugar to taste
3.
Wash the cherry blossoms in advance
4.
Pick out the more beautiful and dry surface moisture for use
5.
Pour half of the boiled gelatine into the bottom of the mold, and put the cherry blossoms in the mold until it is cool and not solidified. The petals of the cherry blossoms should be placed down, so that the direction is correct after demolding. Then let it cool and solidify
6.
When it is almost solid but still soft, put the strawberries in, and then slowly pour the remaining gelatine into the strawberry. Then put it in the refrigerator to make it solidify
7.
At this time, make the cream strawberry mousse part, add 15 grams of sugar to the milk and boil, then add the gelatine flakes to melt completely, then let it cool for a while.
8.
Choose ripe strawberries and smash them into juice with a food processor
9.
Take the required amount of strawberry juice and milk and mix, mix well
10.
Whipped cream with 15 grams of sugar, whipped until 6 distributed
11.
Pour the mixed strawberry milk into the cream
12.
Stir evenly
13.
Take out the refrigerated transparent mousse and pour the creamy strawberry liquid into the mold. Then put it in the refrigerator for 3-4 hours
14.
When demolding, first put the mold in warm water and soak for about 10 seconds, then buckle it upside down on the plate and shake it up and down to complete demolding. But be careful that the water is not too hot, I made it a little hot, and the edges of the cream mousse have melted a bit, which affects the appearance.
15.
If you don’t have a mold like mine, you can use whatever mold you have. For example, this kind of small silicone mold, but mine is not smooth. If the bottom is smooth, the effect will be very good.
16.
My silicone mold has a flower shape such as a bow. Although I pay attention this time, the flower has not faded, but because the mold has a flower shape, it affects the display of the flower.
17.
This one is also made by a small mold. This silicone mold of mine is 6-connected, with a total of 3 flower shapes.
Tips:
1. I use a 7-inch angel cake mold with a capacity of 1000 ml. The amount given in the recipe is the amount of this mold. If the mold size is different, it can be increased or decreased in proportion.
2. Gelatine tablets I use 5 grams, some 2.5 grams should be doubled, otherwise it will not solidify.
