1. Add 50ml water to the gelatin powder and stir evenly. After standing for two minutes, heat it over water until it melts. Add 50ml of blueberry sauce to make a juice. Take 30ml gelatin water and add it to the blueberry sauce, stir evenly, set aside. Add the whipped cream and sugar and pass it until the seventh is distributed, with a little texture. I forgot to take the picture of the cream, Sao Rui~~
2. Pour the blueberry sauce with gelatin water into the whipped cream.
3. Stir the blueberry sauce and cream well.
4. To slice the chiffon cake, I used a seven-inch cake and an eight-inch mold. It is fine to cut the sides directly, I am just lazy. Layer the cake with a layer of cream, then gently shake it twice.
5. Cover with another layer of cake.
6. Finally, smooth the cream, shake it twice, and then put it in the refrigerator for 2 hours.
7. Soak the rose petals in water and then add 10g of gelatin powder. The heat insulation is that the gelatin powder melts. Add appropriate amount of honey to taste for one person, and let it dry to room temperature.
8. Take out the refrigerated cake, place the rose petals on the surface of the cake, gently pour the rose honey water on the surface of the cake, and continue to put it in the refrigerator for 2 hours. When demoulding, blow around with a hair dryer to easily demould.
