【France】Mousse Cake

Overview

Soft and smooth mousse, paired with dense chiffon, what troubles can she not solve?

Light cream plus sugar.
Hit 7 and distribute.
Soak 6 pieces of fish gelatin in cold water until soft, leaving a small amount of water and heat over low heat to melt.
Add the strawberry jam to the whipped cream and stir evenly.
Place half of the chiffon cake in the mold, remember to cut off the sides.
Pour in the normal mousse sauce and cover with the second piece of chiffon cake.
Finally pour in all the remaining mousse and refrigerate overnight.
Add 1 piece of fish gelatin to the strawberry juice, heat and melt, then cool to room temperature, pour on the surface of the mousse cake, and refrigerate for 3-4 hours until solidified.
Decorate with sugar beads and dried roses.