1. Soak 2 slices of half gelatin in water to soften for 5 minutes. Wash and dice 160g strawberries, add 25g sugar, and boil the strawberry jam on low heat for 3-5 minutes. You don't need to become puree, just small particles! Turn off the heat, add the softened gelatin, and stir until it is no longer visible. Let cool.
2. Add 200g whipped cream and 10g sugar to beat it to 60-70%. Add 70g yogurt, then add strawberry jam and mix well.
3. Lay grease paper under the 6-inch mold, and a layer of tin foil to prevent leakage. Cut the chiffon cake horizontally into 2 pieces, put a layer on the bottom, cut the strawberries in half, and place them outwards. Put a part of the cream mousse from step two, and then spread a layer of chiffon, and then add a small amount of cream mousse Si, shake out the bubbles, add mousse, and smooth it out as much as possible, leaving 2 centimeters free for the fruit mirror. Put it in the refrigerator for 2 hours.
4. Take out the mousse cake, touch the surface without sticking your hands, cut the strawberries into thin slices, and spread it out any way you want. Add half a slice of gelatin to 30ml of water and heat it in the microwave for 30-40 seconds until it melts. Let cool and pour it on the strawberries. Put it in the refrigerator for 2 hours. You want to eat it next day...
5. Demoulding, blow the hot air of the hair dryer along the mould for easy demoulding
Tips:The yogurt should be plain and thick.
