Mousse:
Dragon Fruit: 250g; Gelatin Powder: 15g; Cream: 200g; Breakfast Biscuits: 90g; Milk: 60g; Sugar: 60g.
Mirror Glaze:
Dragon Fruit: 30g; Sugar: 15g; Gelatin Sheets: 5g.
Additional Ingredients:
Grapes: 1 piece.
Flavor: Sweet; Technique: Skillful; Time: Several hours; Difficulty: Advanced.
Dragon Fruit Mousse Cake Cooking Steps
Large fruit chunks.
Very smooth.
Ingredients prepared.
Grind the biscuits into crumbs using a food processor.
Cut a heart-shaped parchment paper and place it at the bottom of the mold, pour the mixed butter biscuit crumbs into the mold, press the crumbs firmly, cover with plastic wrap, and refrigerate for later use.
Weigh 280g of dragon fruit flesh, put it in a food processor and extract the pulp.
Heat sugar and milk in a double boiler until the sugar completely dissolves, add softened gelatin sheets, quickly stir until the gelatin sheets completely dissolve.
Mix 250g of dragon fruit puree with the melted gelatin milk mixture.
Whip the cream until it forms soft peaks.
Fold the whipped cream into the dragon fruit juice mixture.
Remove the biscuit crumbs from the refrigerator, pour half of the fruit mixture.
Add another 100g of fruit flesh, cut the dragon fruit flesh into cubes and place them in the middle of the mold, hiding the fruit in the middle so it’s not visible when the cake is demolded, making the cake look more visually appealing.
Pour the remaining fruit mixture, leaving some space, gently shake to level it, immediately place it in the freezer for quick freezing, set for 90 minutes until the fruit is completely set.
Take 30g of dragon fruit juice and add 15g of sugar, stir until the sugar completely dissolves, make it into a mirror glaze and pour it over the cake.
Gently shake to level it, immediately place it in the refrigerator for 3-4 hours, or overnight.
Add 2 grapes for a pop of color, as there were no other colored fruits at home.
The color is very beautiful.
Scratched the edges when removing.
Box it up.
Happy birthday, sister.
Delicious.
