1. 8 inch chiffon divided into two pieces
2. Cut the cake into a small circle with scissors
3. Put into 8-inch Chiffon mold
4. Add 20 grams of gelatine powder to 40 grams of water, heat in the microwave until the gelatine powder melts, and let cool
5. Pour the cold gelatin powder solution into the yogurt and stir well
6. Pour the stirred yogurt on the chiffon cake slice and refrigerate for 30 minutes, then put a layer of cake slice, then pour the remaining mousse liquid, and then put it in the refrigerator for at least 4 hours
7. Pour the RIO cocktail into the bowl
8. 15g gelatin powder and 35g water, microwave it until melted
9. Pour the gelatin liquid into the RIO cocktail and mix well
10. Pour into a flat-bottomed container and put it in the refrigerator for 2 hours
11. Chop the solidified RIO cocktail jelly with a spoon
12. Digestive biscuits roll out
13. Take out the refrigerated mousse cake clump from the refrigerator, and use a hair dryer to heat the chiffon mold around
14. Demold
15. Sprinkle RIO wine jelly on the mousse to make sea water
16. Digest the crackers to make the beach
17. Coconut to make waves
18. Put a few more clean shells, are they pretty?
Tips:When the mousse is demolding, if you don't have a hair dryer, you can wrap the mold around with a hot towel and you can demold easily.
