Passion Fruit Cheese Mousse Cake
1.
Prepare the ingredients for the mousse.
2.
Melt the butter in heat insulation.
3.
Put the biscuits in the fresh-keeping bag and crush them with a rolling pin.
4.
Put the biscuits in the butter and mix well.
5.
Place the biscuits on the bottom of the mold, press tightly, and freeze in the refrigerator.
6.
Use a whisk to whip 200ml of animal whipped cream until soft foaming. (To make two different mousse fillings, you need 100ml of whipped cream each. Here, I'll beat it all at once). Put the whipped cream in the refrigerator for later use.
7.
Prepare the cheese mousse filling. (Soak the two gelatine tablets separately in cold water, soak them to heat and melt them)
8.
Cheese cut into small pieces
9.
After the cream cheese has softened at room temperature, add fine sugar and beat with a whisk until it is smooth and has no particles.
10.
Then add lemon juice, vanilla extract, salt and other ingredients, and use a whisk to continue beating evenly.
11.
Pour the gelatin solution into the beaten cheese paste and mix well.
12.
Put half of the whipped cream in the cheese filling and mix well. Take out the mousse from the refrigerator, pour the cheese mousse filling into the mold, shake it a few times, and put it in the refrigerator again.
13.
Prepare the passion fruit mousse filling. Add passion fruit juice and powdered sugar, mix well, add the remaining half of the beaten whipped cream and mix well. Take the cake out of the refrigerator again, pour the passion fruit mousse filling into the mold, and put it in the refrigerator again.
14.
Wash the ginkgo leaves, boil, and dry.
15.
Soak half a slice of gelatine in 30 grams of cold water to soften it, melt it in water, add it to soda water, cool it down, and pour it onto the surface of the cake. Put ginkgo leaves
16.
The beautiful cake was born.
