How to make cherry mousse cake

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  1.Put 6-8 pieces of digestive biscuits in a bag and crush them with a rolling pin.The more crushed the better, or grind them into powder with a grinder.The grinder I used was used to grind it into powder as shown below

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  2.Drink 50 grams of butter Heat the water until it melts

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  3. Mix evenly with the biscuit crumbs just now and put them into the mold.Use a spoon or rolling pin to press it firmly and flatten it, then place it in the refrigerator for later use

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  4.Take 250 Gram cherries and remove the pits with a straw

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  5.Use a juicer to squeeze the cherry puree, Set aside one-fifth for making the mirror surface

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  6.This step can be used to whip an appropriate amount of light cream If you don’t have whipped cream, you can use 150ml of milk, then soak 10g of gelatine in cold water, add it to the cherry puree, pour it into the mold, and put it in the refrigerator for at least an hour

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  7. Next, make a mirror surface.Soak 5 grams of gelatine slices in cold water and add them to the reserved cherry puree before taking them out of the refrigerator.Mold, the mousse layer has solidified at this time.Pour the prepared mirror on top of the mousse layer and put it in the refrigerator.It usually takes four hours.I refrigerated it overnight

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  8.Remold.Place the bottom of the mold on a cup, use a hair dryer to blow hot air around the mold twice, and then gently pull the mold down, be sure to be gentle, and you can successfully demould easily!

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  9.Finished product picture

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  10. Side view

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  11.One more picture, doesn’t it look good haha