Strawberry Bomb Mousse

Strawberry Bomb Mousse

1. Wash the strawberries and dice them into a non-stick pan with 40 grams of sugar

2. Strawberries are thickened and added to the gelatin slices that have been soaked in advance

3. Stir the gelatine slices, melt and serve

4. 200 grams of whipped cream and 15 grams of sugar are beaten with an electric whisk 5 for distribution

5. Pour in strawberry jam

6. Stir well

7. Cake slices tested in advance

8. Put it in a big bowl as shown in the picture

9. Remove the extra part

10. Pour the mousse

11. Put in an appropriate amount of washed strawberries

12. Finally, spread a layer of cake scraps, cover with plastic wrap and put it in the refrigerator to solidify and it takes about two hours

13. 200 grams of whipped cream and 15 grams of sugar, beat with an electric whisk

14. The refrigerated cake is inverted and unmoulded

15. Spread a layer of light cream

16. Cut the strawberries in half, place them on the surface of the cake, and sift a layer of powdered sugar.

17. Finished picture.