1. Prepare the materials, put the digestive biscuits into the wall-breaking machine or cooking machine, and break the biscuits into biscuit powder.
2. Heat the butter over water until it melts.
3. Press repeatedly to mix the digestive biscuits and butter and mix well.
4. Spread the mixed digestive biscuits on the bottom of the cake mold, press tightly and put it in the refrigerator for half an hour
5. Put the dragon fruit into the wall-breaking machine.. Select the fruit and vegetable function to make the dragon fruit puree. Use a strainer to filter out part of the dragon fruit aberdeen, and part of it has been broken.
6. Slightly heat the pitaya puree with low heat, add 20g of gelatine powder, stir constantly to dissolve the gelatine powder, do not boil, let the pitaya puree cool for later use.
7. Add icing sugar to the whipped cream, sit in a basin of ice water at the bottom of the basin, and whip at medium speed. The cream is whipped to 6.7 percent, and the cream has a light texture.
8. Mix the whipped cream into the dragon fruit puree in 3 times, mix quickly and evenly, without lumps.
9. Pour the dragon fruit mousse into the cake tin and shake it gently to remove large bubbles.
10. Put it in the refrigerator for 3 hours and freeze for another 20 minutes before demoulding.
11. Simply decorate and cut the cake beautifully.
12. Here is another beautiful photo, I especially like the color of the dragon fruit.
Tips:1. The temperature of the melted gelatin powder should not be too high, about 50 degrees.
2. In hot weather, it can be frozen for 20-30 minutes before demolding, which is more conducive to forming.
3. If you want a higher hardness of the mousse, you can add 5 grams of gelatin powder. I prefer the taste similar to ice cream. I didn't increase the amount of gelatin powder. It was slightly softer when it was demoulded.
4. Demoulding method: You can blow lightly around the mold for tens of seconds with a hair dryer, or cover the mold with a hot towel and apply it for tens of seconds.
5. Whip the whipped cream to a grainy and flowing state. If it is too hard, do not use the mixed fruit puree.
6. The base of the biscuit can be digested biscuit, Oreo, or chiffon base.
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