Pumpkin Mousse Cake
by One-Man Show 71
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Cut out 3 slices of chiffon cake with a chiffon ring (take the square and heart-shaped slices for later use, the amount of material is also the amount of 2 mousse)
2. Pumpkin is steamed in the pot (not used for sweet potatoes)
3. Gelatin is soaked in cold water to soften
4. Take 210 grams of steamed pumpkin while hot, add sugar and grind into pumpkin puree with a spoon (it is more delicate with a cooking machine)
5. Put the soaked gelatine squeezed out of water into 20 grams of milk and melt it into gelatine liquid
6. Pour the cool gelatin liquid into the pumpkin puree and stir evenly
7. Put oil paper on the bottom of an 8-inch cake mold, put on the mousse ring, and then put in the cake slices (Ignore the round cake slices, I will keep them for other purposes)
8. Pour the pumpkin mousse filling into the mousse ring and refrigerate until set
9. Make a mirror: a pack of pineapple-flavored QQ candy, add an appropriate amount of water, heat insulation, and let the water melt and let it cool. Pour into the surface of the mousse cake and put it in the refrigerator until it is set
