1. Prepare the materials
2. Filter the passion fruit to make the juice (75g)
3. Cut the cake slices and set aside.
4. Gelatin tablets softened in cold water (20g)
5. Squeeze the soaked gelatin tablets (10g) into the milk (30g)
6. Make it melt
7. Coconut milk (35g), add passion fruit juice (30g) and beat evenly, then add the gelatinized milk and beat evenly
8. Whipping cream (70g) to 60%, not flowing
9. Add to the coconut paste and beat well.
10. Put a piece of cake on the bottom of the mousse ring
11. Then pour a part of the mousse
12. Put a piece of cake on the mousse and pour the mousse liquid. After pouring, put it in the refrigerator for about 1 hour
13. Put another soaked gelatin sheet (10g) into the remaining (35g) passion juice
14. Then add sugar (25g) and melt in water.
15. After refrigerating, pour the passion fruit juice on top and spread it out
16. Keep refrigerating for 3~4 hours, then you can eat it.
Tips:1. Gelatine must be squeezed dry after soaking softly before use
2. You can remove all the seeds in the passion fruit if you don’t like it, keep the ones you like
3. The cake slices in the mousse are baked in advance and set aside
4. Shake the coconut milk before using it
