How to make three-color mousse cake 6 inches

Exquisite dishes are the result of careful consideration with clever minds, but some dishes in life that look delicious and beautiful are actually not as difficult to make as imagined. Take the 6-inch three-color mousse cake for example. Prepare the ingredients, stir-fry over medium heat until the ingredients become soft, sprinkle with chopped green onions to enhance the flavor, and then serve.

1. List of materials used

2. Put the gelatin sheets in clean water and refrigerate them for later use. Put baking paper on the bottom of the mold and put the cake slices in the refrigerator for later use.

3. Make the yogurt part first. These are the ingredients used.

4. Pour the yogurt into a bucket, add 10 grams of fine sugar, melt it over hot water, and stir it evenly at low speed with a whisk.

5. Add 20 grams of sugar to the whipped cream and use a whisk to beat it at high speed until it is 60% fluffy and flowable. Note that the whipped cream should be refrigerated for 24 hours before use.

6. It is enough to beat the cream to this degree.

7. Add lemon juice to yogurt and mix.

8. The yogurt part is also completed.

9. Take out the soaked gelatin sheets from the refrigerator, pour out the water and let them melt in hot water.

10. Mix yogurt and cream. Take one third of the cream and mix it with the yogurt, stir well.

11. Mix all the cream with the yogurt and continue to stir evenly.

12. Mix the cooled gelatin liquid into the mousse paste and stir evenly. If it is too thin, refrigerate it. Note that two-thirds of the gelatin liquid should be poured out and one-third should be left.

13. The first mousse paste is ready. Take out the mold cake slice from the refrigerator, pour the mousse paste into a 6-inch mold, shake it a few times, use a toothpick to make a Z shape to remove bubbles, and refrigerate for 2 hours.

14. Heat the milk and bring to a boil over low heat. Add matcha powder and stir evenly until the matcha powder dissolves in the milk.

15. Melt the chocolate in the milk and stir evenly. Add one-third of the gelatin liquid on top and continue to stir evenly.

16. The matcha chocolate mousse paste is ready.

17. Take out the mousse cake from the refrigerator, pour the mousse chocolate mousse paste into it, shake it a few times to remove the bubbles, and then put it in the refrigerator to freeze for a few hours to set.

18. Take out the frozen mousse cake from the refrigerator and bake it with a hair dryer on all sides. Put a bottle at the bottom of the mold to make it easy to demould.

19. Isn’t it cute after decorating it?

20. Here’s another picture to see the effect is good.

21. The cut mousse cake also looks beautiful.

22. You can start eating now. It tastes really good.

More and more people are aware of the importance of health. The 6-inch three-color mousse cake is simple to make and is also good for health.