Yogurt Mousse

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Yogurt Mousse Cooking Steps

Prepare 2 six-inch chiffon cakes, wrap the mold with aluminum foil as shown.

Prepare the raw materials.

Take 100g of yogurt (chill for at least half an hour in advance), heat it in a water bath (70 degrees) with gelatin sheets until completely dissolved, stirring occasionally.

Add the dissolved yogurt to the remaining 150g of yogurt and mix well for later use.

Whip the animal whipping cream with granulated sugar until it reaches a 60% whipped state, as shown.

Pour the yogurt gelatin mixture into the whipped cream, gently stir with a hand whisk until well combined, and the mousse mixture is ready.

As shown, layer the mousse mixture and cake, alternating between the two layers.

Smooth the surface, leaving some space around the edges of the mold. Refrigerate for at least 4 hours.

Heat 50g of water and melt a pack of QQ candy, let it cool.

Pour it over the chilled mousse surface, refrigerate for 1 hour to form a red mirror glaze. Unmold (use a hot towel around the sides of the mold, or use a hairdryer).

Make small flowers with fondant icing.

Decorate the surface.