How to make pumpkin cocoa mousse

For everyone, when they reach a certain age, they have to get married and have children, and then they will face frequent visits from relatives and friends. When relatives and friends come to visit, decent meals are essential. If you can't do it, wouldn't it be embarrassing? Well, now I will teach you how to make pumpkin cocoa mousse.

1.1 Add a small amount of water to the white jelly. Pour pumpkin paste into the pot, bring to a boil over low heat, then pour in white jelly water, stir evenly, wait until it boils again, turn off the heat and pour into a loose-bottom cake pan. White jelly will slowly solidify when it cools down at room temperature.

2.2 Cut the pumpkin into small pieces, cook it in the microwave for 5 minutes, mix it with 100g of light cream, and use a food processor to make a pumpkin paste as thick as yogurt.

3. Add cocoa powder to milk and mix well. Add sugar to the whipped cream and beat with a whisk until it is 60% foamy. Mix milk and cream.

4. Soak the gelatin sheets in water ten minutes in advance, heat them in water until they melt, pour them into the whipped cream and mix well.

5. At this time, the pumpkin base in the removable bottom cake mold has solidified. You can pour the cream liquid into the cake mold and refrigerate it overnight. After the mousse layer solidifies, sift a layer of cocoa powder on it.

Although the detailed steps of making pumpkin cocoa mousse have been introduced, you can make innovative changes on your own based on your different understanding. I believe that your innovation and changes will definitely make this dish more perfect.