Pumpkin Milk Mousse

Taste: Sweet; Technique: Other; Time: Several days; Difficulty: Easy.

Steps to Make Pumpkin Milk Mousse

Prepare chiffon cake;

Slice out 1 piece for later use;

Steam and peel the pumpkin;

Sift and add granulated sugar;

Add 100g of milk;

Mix well;

Soak gelatin powder in 50g of milk, then heat over water to make gelatin solution;

Pour the gelatin solution into the pumpkin puree, mix well, pour the pumpkin puree into the cake mold, and refrigerate for several hours;

Melt pineapple-flavored QQ candy in water;

Heat until melted;

Pour the QQ candy solution onto the frozen pumpkin mousse;

Refrigerate until the mirror surface sets, then remove from the mold;

Cut, decorate with oat flakes;

Done.