How to make Sakura Dragon Fruit Mousse Cake (6 inches)

A healthy body is a necessary condition for us to enjoy life. Being sick will definitely affect our mood. A reasonable diet can help maintain health better, which we should not ignore. Sakura Dragon Fruit Mousse Cake (6 inches) is easy to make, and the ingredients used in this dish are rich in nutrients.

1. Crush the digestive biscuits (I used Guyou digestive biscuits) as much as possible. You can use a food processor to crush them. I was lazy and just used a rolling pin to hit and grind them into pieces.

2. Melt the butter (I used President's fermented butter roll, you can use this butter roll if you like rich flavor) into liquid and pour it into the cookie crumbs, spreading it softly and evenly.

3. Place in the mousse ring and press firmly, then refrigerate for 30 minutes.

4. Then start making the mousse and whipped cream (I used Elvi Mascarpone cream, which I think is better than Eiffel Tower, Blue Windmill and other whipped creams from Elvi, and it can better reflect the advantages of this cream when used for decorating flowers.) Add 40 grams of fine sugar in 2 times and beat until 60% to 70% and refrigerate for later use.

5. Heat the cream cheese (I used Dutch Farm) slightly until softened, add 40 grams of fine sugar, and beat with eggs until smooth.

6. Soak the gelatin sheets in cold water to soften them, then take out the softened gelatin sheets and melt them in hot water to form gelatin liquid.

7. Add lemon juice and gelatin to the smooth cream cheese and stir quickly until well combined.

8. After squeezing the red dragon fruit juice, it still needs to be filtered through a filter.

9. Take out the refrigerated whipped cream, add it into the cream cheese mixture and mix well.

10. Separate half of the mixture and add red pitaya juice, stir evenly (you can increase or decrease the amount of red pitaya juice as appropriate depending on your preference for color depth).

11. Take out the refrigerated cake base, slowly pour the dragon fruit mousse into the mousse ring and smooth it as much as possible, and put it in the freezer for about 20 minutes.

12. Take out the frozen mousse, then slowly pour the original mousse into the mousse ring and smooth it as much as possible, and put it in the freezer for about an hour and a half (I put it in the freezer this time, but if you are not in a hurry, you can put it in the refrigerator, which takes more than 4 hours).

13. Before taking out the frozen mousse, make a mirror surface. Add fine sugar to pure water and stir to melt, then add gelatin liquid and stir quickly and evenly.

14. Soak the salted cherry blossoms in hot water, take them out and soak them in clean water again. For the cherry blossoms that have not opened, pinch the flower stalks with your fingers and let the cherry blossoms sway in the water.

15. Take out the frozen mousse and slowly pour the mirror mixture into the mousse ring.

16. Gently place the soaked cherry blossoms into the mirror liquid according to your preference, then carefully put them into the refrigerator and freeze them for about half an hour (see if the mirror surface is condensed), then you can move them out and put them into the cold storage room. Then? Of course, we start eating???

17. I put it in the freezer for this step because I was in a hurry, but it is better to put it in the refrigerator overnight. Of course, once the mirror surface has solidified and the mousse is relatively stable, you can start eating it. There is no need to worry too much about how long to leave it for.

In fact, eating out for a long time is not good for human health. Although the recipe of Sakura Dragon Fruit Mousse Cake (6 inches) is very simple, it will be unforgettable for those who have eaten it.