Fruit Rainbow Mousse
1.
Prepared Oreo Cookie Crush
2.
Melt the butter in the microwave, pour it into the Oreo biscuits and stir well
3.
Wrap the bottom of the mold with tin foil
4.
Pour the mixed biscuits into the mold and compress them tightly, and put them in the refrigerator to refrigerate
5.
Take a pot, add yogurt and powdered sugar and mix well
6.
Whipped cream and sugar can be beaten until it has texture
7.
Mix the yogurt batter and cream batter and divide into 4 portions
8.
After the matcha powder is boiled with 20 grams of warm water, add half a gelatin slice that has been soaked in advance, stir well and set aside
9.
Mix 1/4 of the yogurt cream with matcha water and set aside
10.
Puree the mango, pour it into a small pot and heat, turn off the heat and let it cool for a while
11.
Take 60 puree and add 1 soft gelatin slice and mix well
12.
Mix 1/4 of the yogurt cream and mango puree, stir well and set aside
13.
Beat the blueberries in the same way, heat 30 grams of puree and add half soft gelatin slices and mix well
14.
Mix 1/4 of the yogurt cream paste with blueberry puree and set aside
15.
In the same way, beat the dragon fruit and heat it up, take 20 grams of puree and heat it with half a soft gelatin slice and stir well
16.
Mix 1/4 of the yogurt cream with dragon fruit puree and set aside
17.
This is the adjusted four colors
18.
Take out the refrigerated bottom of the cake, pour the red mousse paste first, and then pour the yellow mousse paste from the center
19.
Then pour the green mousse paste from the center, and finally pour the purple mousse paste, and put it in the refrigerator overnight
20.
Use a hair dryer to heat the outer ring of the mold and release the mold
21.
Prepared fruit cut into small pieces: strawberry, kiwi, mango, blueberry, blackberry
22.
Decorate the fruit pieces on the surface of the cake
23.
Section view
Tips:
My mousse was not well controlled when it was poured in, so the finished product was not beautiful enough. Adjust the fruit variety by yourself
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