Rainbow Mousse

Rainbow Mousse

1. Raw materials are ready

2. The gelatin slices are cut into pieces with scissors and placed in a bowl

3. Soak in ice water to soften to remove fishy

4. Biscuits, butter, melt in water

5. The biscuits are crushed into powder with a rolling pin,

6. 6 inch live bottom cake tin

7. Add biscuit powder and melted butter, mix well, pour it into the mold, flatten, and put it in the refrigerator to set the shape

8. Add icing sugar to the whipped cream everywhere in the bowl

9. Whisk at low speed

10. Just beat the whipped cream until the lines appear clearly, add the buffalo milk to the starch, stir evenly, cook until it is thick and let cool before use

11. Soak the gelatine slices and take them out and heat them to melt

12. Pour the melted gelatine into the cream bowl, add the boiled milk paste and mix well

13. 5 kinds of fruit powder in 5 pots

14. Divide the evenly mixed mousse into 5 equal parts, mix it with the fruity powder again, and stir thoroughly.

15. Take out the refrigerated mold from the refrigerator and pour the red one

16. Shaken

17. Remember to pour the yellow mousse from the center

18. Shaken

19. Also pour the blue mousse with the center as the dot

20. Shaken

21. Pour the green mousse

22. Zhenping

23. Finally, pour the purple mousse

24. Also shake it down, use a toothpick to puncture the bubbles, close the lid, and keep it in the refrigerator for more than 4 hours.

25. I left it overnight and took it out and refrigerated it

26. Use a hair dryer to blow a circle of hot air to demold

27. The knife should also be heated with a hair dryer to prevent sticking, and then cut into pieces

28. Cut into pieces and taste

29. Have another cup of coke or coffee and enjoy relaxing! Happiness is that simple

Tips:

The color of the mousse can be adjusted deeper as you like. I use fruity powder. The color is a little light. It’s not as dark as the pigmented one,