Dragon Fruit Bicolor Mousse Cake

Flavor: Creamy; Technique: Baking; Time: One hour; Difficulty: Easy.

Dragon Fruit Bicolor Mousse Cake Cooking Steps

Crush the digestive biscuits in a plastic bag using a rolling pin.

Melt the butter over a double boiler.

Combine the crushed biscuits with the melted butter and mix well.

Press the mixture into the bottom of a mold with a spoon, then refrigerate for 30 minutes.

Soak the gelatin sheets in cold water.

Whip the heavy cream with a little lemon juice and 20g of sugar until 70% whipped. Set aside in the refrigerator.

Beat the cream cheese with 30g of sugar over a double boiler until smooth and no lumps.

Cut the dragon fruit into pieces.

Blend the yogurt and dragon fruit in a blender until smooth.

Combine two-thirds of the dragon fruit mixture with the cream cheese mixture and mix well.

Add the remaining dragon fruit mixture to the softened gelatin, mix over a double boiler until the gelatin is completely dissolved.

Pour the gelatin-infused yogurt into the cream cheese mixture and mix well.

Pour the dragon fruit cream mixture into the whipped heavy cream.

Mix well to create the mousse mixture.

Remove the mold, pour the mousse mixture halfway into the mold, and refrigerate until set.

Dissolve 10ml of coffee in hot water and let it sit for 5 minutes.

Strain the coffee liquid and mix it into the remaining mousse mixture.

Pour into a mold and refrigerate for at least 4 hours. Decorate after unmolding.