Rainbow Mousse Cake Recipe

Weigh and digest.

Crush the digested biscuits into pieces with a rolling pin.

Insulated water melts the butter.

Pour the melted butter into the broken biscuits and stir well.

First lay a piece of round oil paper (baking chiffon cake) at the bottom of the mold, and pour the digested biscuits into the 8-inch cake mold.

Compact and digest the biscuit crumbs tightly and put them in the refrigerator for refrigeration. For about 10 minutes, it can be refrigerated until other processes are completed. Take it out when necessary.

Soak gelatine tablets in ice water until soft.

Take out the soft gelatine tablets and pour out the used ice water. Never mix water with mousse paste.

Insulated water melts the gelatine tablets.

Weigh homemade yogurt. You can also use ordinary yogurt purchased from the supermarket. Be careful not to use thick old yogurt. I usually choose the one weighing 1L in a paper box. The shelf life is about 7 days.

Let's refer to the supermarket yogurt I used. Generally, yogurt, yogurt and fermented Milk are OK. Be careful not to use thick yogurt, let alone old yogurt. In addition, lactobacillus beverage belongs to beverage category, not yogurt category, and cannot be used.

Pour powdered sugar into yogurt and stir well. The yogurt purchased in the supermarket has sweetness, and the amount of powdered sugar can be reduced to 50g. However, everyone has different tastes. I don't think it's sweet and greasy to make it with ready-made yogurt according to the original amount. I'll give you a reference.

Pour the melted gelatine into the yogurt and stir well. If you encounter the problem that Geely Ding agglomerates when added to yogurt, Geely Ding can mix a small part of yogurt and heat it in water, and then mix it with most yogurt after melting.

Weigh the cream.

Beat the light cream with an Egg beater until there is a slight grain. After passing it with an egg beater, it can leave a grain that will not disappear immediately. About six months.

Pour the yogurt into the cream three times and mix well with a scraper.

Divide 5 portions from more to less. It depends on the feeling. Visual inspection is almost enough.

Professional and safe food pigment imported from the United States.

Take out the cake round mold from the refrigerator and pour in the largest amount of red paste first.

Shake gently to spread the red paste evenly.

Pour in the second largest amount of yellow paste, find the center of the circle, and don't shake your hand, so that the color can be evenly distributed. Here, including the next few steps, you can't shake it evenly. All colors will flower in a flash.

Continue to pour the blue paste from the center of the circle.

After pouring all, if there are bubbles on the surface, it can be broken with a toothpick.

Refrigerate for more than 5 hours. You'd better spend the night.

Remove the demoulder. You can put a transparent edge around the mousse paste to help demould. I forgot to enclose it before. I enclose it here to look good.

Slice and enjoy. When you don't eat, you should still keep it in cold storage. Don't keep it in room temperature. It will melt.

For the film removal method, please refer to another step of my formula. Connect the mold with the mousse and put it on the pop can with beverage or other similar objects. The blower turns on the hot air and blows around the outer wall of the mold. The whole mold should be heated evenly and blown to every corner. With a "bang", the outer wall of the mold will fall off by itself after blowing for a little while. The surface is quite smooth.

Another formula is my new creation this year. Although it is watermelon shape, it is not watermelon flavor. Moreover, it is so beautiful and has no pigment at all. The color and taste of the red watermelon pulp comes from the sour and sweet fruit - raspberry. The color and taste of green watermelon skin come from the best origin of Matcha, Matcha in Japan. Black watermelon seeds are French drop shaped dark Chocolate. The taste of them together is unspeakable and amazing. If you want to make a beautiful and delicious mousse without pigment, move to my watermelon Cheese Mousse formula.