How to make yellow peach yogurt mousse

• 

  1.Use a blender to puree two and a half peaches

• 

  2. Add fresh cream to sugar and beat with ice water until it is thicker than yogurt (distribute 6,7).Shake the container, the cream is not liquid, but has some texture

• 

  3.Add yogurt and stir well

• 

  4.Cut the pulp into granules

• 

  5.Add the crushed fruit puree and granular pulp, stir evenly

• 

  6.Soak isinglass powder in cold water for about 5 minutes

• 

  7. Stir in heat-insulated water until it melts, place it at room temperature around 30 degrees, add it to the cream, and stir evenly

• 

  8.Put in the first piece of chiffon cake and pour half of the mousse paste

• 

  9.Then add the second slice of chiffon cake

• 

  10.Pour the rest in, level it gently or smooth it with a spatula, then seal it with plastic wrap and put it in the refrigerator for two hours

• 

  11.Take it out after 2 hours, use a hair dryer to blow off the outside of the mold, it will take about 1 minute to demould~ Decorate with the remaining canned fruits and you’re done!