Dragon fruit mousse cake

Overview

It’s the New Year, so make a dessert that symbolizes prosperity and celebrate a prosperous and sweet Spring Festival. This dessert is dragon fruit mousse cake.

Ingredients

Steps

Break coarse grain biscuits
Heat the butter and melt it
Pour the melted butter into the biscuit crumbs. Mix well.
Wrap the bottom of the mold with tin foil. Spread the mixed biscuit crumbs onto the bottom of the mold. Flatten and compact. Refrigerate for two hours to firm up.
Soak the gelatine slices in ice water 20 minutes in advance. It must be ice water.
Warm the milk to about 50 degrees and add the soaked gelatin sheets. Stir to completely melt the gelatine sheets.
Beat the light cream and sugar until it has texture and is slightly runny.
Beat the pitaya into juice using a pitaya breaker. Divide into two portions of 250g and 100g
Pour 250 dragon juice into the milk with gelatine slices and mix evenly. The dragon fruit cheese I used was refrigerated and then whipped, so there was no need to refrigerate it.
Pour into the whipped cream.
Stir evenly to form a mousse.
Pour into a mold lined with biscuit base and refrigerate for more than two hours
Take another 100 dragon juice and filter it
Add 50 grams of warm water to the filtered dragon juice. The temperature is around 50 degrees. If it is not enough, you can warm it up a little. Add a soaked gelatine sheet and stir thoroughly until the gelatine sheet is completely melted. Note that the temperature should be around 50 degrees. Do not make it too high. If it is too high, it will affect the solidification.
Jelly layer mousse liquid
Pour the juice over the mousse. Refrigerate for another two hours
Just wrap a hot towel around the mold for more than ten seconds and you can easily release it
I dug out a big chunk, does it look good?

Overview

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Ingredients

Steps