How to make rose pitaya mousse

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  1. Bake a 6-inch chiffon first, and take 2 slices for later use.Cut the cake smaller than the mold.

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  2.Cut the rose dragon fruit into a thick piece, use a mold to press out the shape and set aside.

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  3. Cut the rest of the dragon fruit into cubes, add 70g of milk and put it in a blender until it becomes liquid

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  4.The prepared rose pitaya liquid.

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  5. Mix the remaining 30g milk and gelatine powder and stir until there is no dry powder.

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  6.insulate the water to dissolve it into a liquid state.Then add an appropriate amount of dragon fruit liquid and continue to mix with hot water until evenly mixed.Set aside to cool and set aside.

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  7. Pour the cooled gelatin liquid into the dragon fruit liquid and stir evenly.

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  8. Beat the light cream and sugar until it is 60% creamy, similar to yogurt.Mix well with the dragon fruit liquid from step 7.

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  9.The dragon fruit mousse paste is completed.

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  10.Place a layer of chiffon cake base in the mold.

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  11.Pour the mousse paste from the center point.

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  12.Cover with another piece of chiffon cake.

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  13.Pour the remaining mousse paste from the center point.Refrigerate for at least four hours, preferably overnight.

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  14.Put a cup under the movable mold and blow the surroundings with a hair dryer.Gently pull the mold down to release it.

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  15.Use a demoulding knife to separate the bottom mold and cake, and then use a spatula to move the cake onto cardboard or plate.Trim around and refrigerate until ready.

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  16. Beat the light cream and sugar until 9 points.The texture is clear and does not spill when poured into the pot.Put it into a piping bag and decorate with a six-tooth piping tip.

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  17. The surface of the cake is decorated as shown, and the bottom of the cake is decorated with a round nozzle Frame it in a circle.

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  18. Finally, place dark chocolate chips, white chocolate chips, and rose pitaya.

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  19.Side view.

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  20.Picture of the finished product.