Main Ingredients:
6-inch chiffon cake: 3 slices; Animal whipped cream: 250g; Plain yogurt: 250g; Gelatin: 3 pieces.
Additional Ingredients:
Granulated sugar: 60g; Strawberries: 5 pieces.
Taste: Sweet and sour; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Yogurt Strawberry Mousse
Prepare 3 slices of 6-inch chiffon cake
Prepare the raw materials
Wash and cut the strawberries, set aside
Take 100g of yogurt (pre-chilled for at least half an hour), heat it over water (70 degrees) with gelatin sheets until completely dissolved, stirring occasionally.
Add the dissolved yogurt to the remaining 150g of yogurt, mix well and set aside.
Whip the animal whipped cream with granulated sugar until it reaches a 60% whipped state, as shown in the picture.
Pour the yogurt-gelatin mixture into the whipped cream, gently stir with a hand whisk until well combined to make the mousse mixture.
As shown in the picture (using a 6-inch mold)
Layer the mousse mixture, strawberries, cake, in three layers
Smooth the surface, with the mold edges exposed. Refrigerate for at least 4 hours
Remove from the refrigerator
Unmold (use a hot towel around the sides of the mold, can use a hairdryer) for decoration.
Slice and serve.
