Passion Fruit Mousse
1.
The cream cheese is melted with sugar and insulated water. During this time, add passion fruit juice and milk in portions until they are evenly blended
2.
I have removed the seeds of passion fruit juice, so I don’t need to remove it if I think it’s troublesome.
3.
Add milk and juice in portions and beat until the cheese has no particles, and the three are evenly mixed. If there are particles, consider sieving.
4.
Gelatine is soaked in cold boiled water to soften
5.
Add water to melt, then add the gelatin liquid to the cheese liquid, and stir evenly. Set aside
6.
Beat the whipped cream to six and distribute it, which means that there are slight lines across it.
7.
Then pour the whipped cream and cheese liquid together, and stir evenly with a spatula. The mousse is ready
8.
Put a slice of the prepared chiffon cake on the bottom of the mold, and then pour half of the mousse
9.
Add another piece of chiffon cake, this piece is a circle smaller than the mold. Then pour in the remaining mousse
10.
Then put it in the refrigerator for four hours.
11.
Refrigerated mousse. You can use a hair dryer to blow the edges to demould, it’s very easy
Tips:
Gelatine should be soaked in cold boiled water. If you don’t want to use chiffon cake as a sandwich, you can also directly use the biscuit bottom to make a passion fruit juice mirror.
