Recipe for pineapple and cherry blossom mousse cake

• 

  1.Crush the biscuits and add the melted butter and mix evenly.Press the mixed biscuits into the bottom of the cake mold and refrigerate for 30 minutes.

• 

  2. Beat the whipping cream until it is 60 to 70% distributed, in a semi-fluid state, and keep refrigerated for later use.

• 

  3. Soak the gelatin powder in cold water, steam it in a pot until it melts, and use it for cherry blossoms Soak in hot water until the cherry blossoms disperse, set aside.

• 

  4. After the cream cheese is softened, add fine sugar and beat with a whisk until smooth.Add yogurt and mix well.

• 

  5.Add the whipped cream and gelatin liquid, and stir quickly evenly.Take the red pitaya pulp and squeeze out the juice.Pour out half of the mousse liquid, add dragon juice, turn it pink, pour it into the cake mold, and freeze for 15 minutes.

• 

  6. After the pink mousse liquid solidifies, pour in the other half and add the pineapple fruit Make the mousse liquid of flavor powder and freeze it for 15 minutes.

• 

  7.After the mousse solidifies, make a mirror surface.Add pure water, sugar, pineapple fruit flavor powder, and ten grams of gelatine powder and mix well to form a yellow liquid.Gently pour along the edge of the mousse mold.Finally add the cherry blossoms, freeze for fifteen minutes and then unmold.

• 

  8.Add fruit decorations according to your own preferences, I used kiwi with red hearts.