1. 1. Raw material map.
2. Peel the pineapple and soak the slices in salt water for 10 minutes.
3. Cut into pieces and marinate with white sugar for 20 minutes.
4. Take half of the pineapple juice and mash it together.
5. Put it in a small pot and cook on medium-low heat to thicken. (At this time, adjust the sweetness to taste)
6. Whipped cream and 30 grams of white sugar are beaten out in the refrigerator for later use.
7. Add a teaspoon of isinglass powder and lemon juice to the milk and cook on low heat until the isinglass powder is completely melted.
8. Mix yogurt, pineapple puree, and milk liquid and stir well, add whipped cream and beat evenly with a whisk to make mousse filling.
9. Chiffon trims the edges, which is smaller than the mold.
10. One layer of chiffon and one layer of mousse paste, just make two layers.
11. Chill in the refrigerator until set.
12. Filter the freshly squeezed pineapple juice, add the isinglass powder and stir evenly, heat it in a small pot until the isinglass powder is completely melted, let it cool, pour it on the cake, and refrigerate for more than two hours.
Tips:The mirror must be cooled before pouring. The first time I didn't let it cool, the mousse underneath became opaque.
![Can be The First One for My Birthday [rose Butter Cake] recipe](https://img.simplechinesefood.com/3f/3f0538de4342120b2f066b8add920cd4.jpg)
