Mulberry Mousse

Taste: Light; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Steps to Make Mulberry Mousse

Bake a cake and set aside.

Soak gelatin sheets in ice water until softened.

Heat mulberry jam and sugar in a pot over low heat until sugar melts, then add softened gelatin sheets and stir until melted.

Whip the heavy cream until stiff peaks form.

Cool the mulberry sauce, mix in homemade osmanthus wine, then gradually fold into the whipped cream.

Combine well to make the mousse filling.

Place a cake slice in a cake ring and brush with wine syrup.

Pipe a layer of mousse on top.

Place the second cake slice on top, then brush with wine syrup.

Pour in the remaining mousse filling, smooth the top, and refrigerate until set.

Remove from the fridge, cut into pieces.