1. The chiffon cake base is divided into two from the middle, cut off the sides and set aside.
2. Peel and dice peach, mango, dragon fruit and kiwi fruit respectively.
3. The peaches are put into the juicer, and a little water is added to squeeze the fruit pulp.
4. Add 50 grams of milk to the softened gelatin tablets and heat them over water until the gelatin tablets are completely melted.
5. Add 30 grams of sugar and beat to 8 to distribute the whipped cream. Add the peach pulp and mix well.
6. Add gelatin milk syrup and stir well and serve as mousse filling.
7. Cover the bottom of the 8-inch movable bottom mold with tin foil, put a piece of cake, pour half of the mousse filling, and spread the fruit.
8. Then put another piece of cake.
9. Pour the remaining mousse filling and freeze in the refrigerator for about 30 minutes until the mousse filling solidifies.
10. Add 56 grams of water to two packs of QQ sugar and heat until the QQ sugar melts.
11. After cooling, evenly pour on the surface of the cake, and put it in the freezer of the refrigerator for about 30 minutes until the surface is solidified.
12. Finally, unmold the cake, decorate with mango flowers, and sprinkle with almonds.
Tips:1. The practice of mango flowers: http://home.meishichina.com/recipe-213108.html.
2. When the finished mousse is demoulded, you can use a hair dryer to blow off the edge of the mold a little, and it can be easily demolded.
