Strawberry Mousse (8 inches) How to make

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  1.Get ready first Two slices of chiffon cake base

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  2. Leave the strawberries decorating the sides of the cake.(A few dozen) Use a food processor to beat the rest into strawberry puree.

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  3. Soak the fish gelatin slices in cold water until they are soft, then use insulated water to turn them into glue.Leave to cool and set aside.

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  4.Slowly pour the cooled (about 37 degrees) isinglass into the strawberry puree.This process must be slow, stirring the strawberry puree as you go.

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  5. Whip the cream: first add sugar to the cream in three batches and beat

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  6. Until it reaches 6 points and is distributed like yogurt, don’t Beating it will affect the taste.

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  7. Slowly pour the strawberry paste into the whipped cream.Make mousse paste

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  8.At this time, put a chiffon cake base Put it into an 8-inch mold and place strawberries divided into two around it

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  9. When it comes to the mousse paste, you can add some diced strawberries or not.Put the second piece of chiffon cake base with trimmed edges and put something you like to eat.Finally, add the remaining mousse paste and smooth the surface.

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  10.Put it in the refrigerator for 3 hours.Take out the cake and make a mirror surface.Melt three grams of isinglass sheets and add 30 grams of water to the salted cherry blossoms.Place in the refrigerator for two hours before unmoulding.

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  11.Finally sprinkle with sugar beads to decorate, you can also decorate with fruits

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  12.You can enjoy the delicious food.(This is another 6-inch chocolate strawberry mousse cake I made)