How to make watermelon mousse cake (six inches)

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  1.Prepare materials

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  2.Soak gelatine powder in 50 grams of cold water and set aside

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  3. Melt the gelatine powder in water, take it out and let it cool for later use

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  4.Peel the watermelon, remove the seeds, cut into small pieces and put it into a food processor to puree

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  5.Pour into a basin and set aside

• 6. Add 50% sugar to the light cream and beat until 70% to 80%
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  7.Pour the cooled gelatine powder into the watermelon puree and stir evenly

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  8.Pour the watermelon puree into the cream and stir evenly to form a mousse paste

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  9. Place a piece of chiffon cake in the bottom of the six-inch mold, then pour half of the watermelon mousse paste

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  10.Put in another piece of chiffon cake, then pour in the remaining watermelon mousse paste and put it in the refrigerator Refrigerate for 4 hours

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  11. Wait until the watermelon mousse paste solidifies.To make a mirror surface, first dissolve the gelatine powder with 20 grams of cold boiled water

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  12.Dissolve gelatine powder and melt in water

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  13.Watermelon Go Remove the seeds from the skin and cut into small pieces and put them into a juicer to make juice

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  14.Pour into a cup, add the cooled gelatine powder and stir evenly

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  15.Sift through a sieve,

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  16.Slowly pour into the mold from the side , there is a layer of white foam on the mirror surface

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  17. Use this time Put degreasing paper on top to absorb the foam, and then slowly remove it from the side (it took me three sheets to remove it completely)

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  18.Put it in the refrigerator for more than 6 hours, I kept it overnight

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  19.The next day, use a hair dryer to blow around the mold, and then push it with your hands to remove it perfectly

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  20.Then decorate it with sugar beads or your favorite fruits

• 21.Finished product picture