1. Take a mold base one size smaller than the mousse mold, and cut a round cake slice along the edge of the mold with a knife.
2. Put the cake slice into the center of the 6-inch mold.
3. Tightly wrap the bottom of the mold with tin foil to avoid liquid leakage.
4. Gelatine tablets are soaked in cold water to soften.
5. Put the soaked gelatine tablets into a small bowl, and melt the insulated water into a liquid.
6. Beat the red pitaya pulp with a blender into pitaya puree.
7. Pour the gelatin liquid into the pitaya puree and stir evenly.
8. Add sugar to the whipped cream, beat it to 7 with an electric whisk, and distribute it, and it is slightly flowing.
9. Pour the dragon fruit liquid into the cream, and stir thoroughly with a rubber spatula to form a mousse liquid.
10. Pour the mousse liquid into the mold, shake out the bubbles, put it in the refrigerator until it solidifies.
11. Finally, take it out, put on the grapes for decoration, and sprinkle with powdered sugar.
Tips:The cake slices may not be cut according to my size, but they can be the same size as the mousse mold. The mousse cake made in this way is also very beautiful.
Don't beat the whipped cream too much, just beat it with ice water to 7 and distribute it, just in a slightly flowing state.
