Fresh in The Rainy Season | Kiwi Yogurt Mousse Cake
1.
Peel the kiwi fruit, and cut each kiwi fruit into about 10 slices.
Choose the rounder 4 slices to make the top of the cake.
Then choose 8 larger slices for the side of the cake. Cut each slice in half.
Finally, cut the remaining kiwi fruit into small pieces, add 20 grams of sugar, mix well, cover with plastic wrap, and put it in a 600 microwave oven to heat for 4-5 minutes. Heat until the kiwi fruit becomes viscous.
2.
Put a piece of kitchen paper in the container and weigh out 150 grams of plain yogurt. Wrap the yogurt and place it in a plastic basket with eyes to make the moisture in the yogurt drain out. (It takes about 20 minutes) You can also gently squeeze out the water with your hands.
3.
This bowl of yogurt only weighs 70 grams (80 grams of water removed)
4.
Pour 30 grams of cold water into a bowl, sprinkle 5 grams of gelatin powder, and mix well. Cover with plastic wrap and heat it in a 600W microwave oven for 20 seconds (🌸 Gelatine powder will be extremely weakened when it encounters high temperatures (above 100 degrees), so be sure to strictly observe the heating time)
5.
Pour 100 grams of whipped cream into a container, pour 15 grams of sugar in 3 times, and beat with a whisk. Beat the whipped cream to 8 points. (If the room temperature is high, it will be easy to whip the whipped cream through ice water.)
6.
Pour the yogurt into a large bowl, pour the gelatin liquid, stir well, pour in the light cream, and stir well.
7.
Wipe the kiwi fruit with kitchen paper to dry the surface water.
Put round kiwi slices at the bottom of the container. Spoon in light cream yogurt. (Put it to about 1/2 of the height of the container)
Use a spoon to spread the light cream yogurt.
Insert the sliced kiwi fruit in half against the wall of the container.
8.
Here is a close-up picture.
🌸Be careful to make sure that the cut surface (flat surface) of the kiwi fruit faces upwards, don't turn it upside down!
9.
Put in the kiwi jam. Spread light cream yogurt.
Finally, stick a round cookie 🍪.
Put it in the refrigerator for 3 hours.
10.
Use a toothpick or bamboo stick to make a light stroke along the inner wall of the container.
11.
Put the cake upside down on the plate.
Sour and refreshing. Tender and smooth. Healthy. Delicious!
Tips:
1. There is an enzyme in raw kiwi fruit that can weaken the coagulation power of gelatin powder. Therefore, it is necessary to crush the kiwi fruit placed in the center of the cake and process it into kiwi fruit jam by heating in a microwave oven.
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