Cherry jelly mousse cake

Overview

A delicacy not to be missed in the cherry season. The mousse cake I made today is relatively light in taste

Add 300 grams of pitted cherries to 60 grams of sugar, marinate for a while and then boil into cherry jam
100g cherries, pitted and cut in half.
Put the cut cherries into a pot, add a cup of water and a spoonful of sugar, and bring to a boil
The cooked cherries are dried and the moisture is controlled
For the mousse circle, first wrap the bottom with plastic wrap, then place the cherries inside
In the water in which the cherries have been boiled, add a spoonful of honey and 10 grams of soaked gelatin sheets and mix well
Pour the cherry honey sugar water into the grinder and put it in the refrigerator for one hour.
cream cheese, beat until smooth
Add the cooked cherry jam
Add jam and mix well
Add 5 grams of gelatine to 15 grams of hot milk and mix well
Pour the milk gelatin liquid into the cheese care and mix well
After the cherry jam is solidified, pour the prepared mousse into the mousse ring and smooth it
It is easy to unmold and finally spread a layer of cake slices on top and put it in the refrigerator to set
Ready, waiting for demoulding
After demoulding
Cut a piece and take your time to taste its taste
Finished product pictures
Super delicious