Red heart dragon jelly cheese two-color mousse

Overview

(The recipe is based on Mei Zhi Xiaoxie, thank you for sharing)

Use a food processor to puree the red dragon fruit, sieve it, and take 50 grams for later use.
Soak gelatine sheets in cold water until soft.
Put the egg yolks and 20 grams of sugar in a container, heat with hot water, and beat with a whisk until white.
Heat the mascarpone cheese over hot water and stir into a fine paste.
Mix with egg yolk paste and mix well.
After the milk is heated over water, add the soaked gelatin sheets and stir until melted.
Pour into the cheese batter and mix well.
Mix well and divide into two parts, add dragon fruit puree to one part.
Add 40 grams of fine sugar to the light cream in three batches and beat until 60 to 70% creamy
The cream is also divided into two parts and added to the two colors of cheese paste respectively.
Mix well and put into two piping bags.
Use your hands together to squeeze the cheese paste into the silicone mold at will, and put it in the refrigerator for more than 4 hours. (I put the mold in the refrigerator and squeezed it directly.)
Unmold directly in the refrigerator to keep the frozen cheese mousse perfect. You can eat this as ice cream.
You can eat this as ice cream.
Finished product pictures
Finished product pictures