Strawberry Mango Mousse

1. First, make mousse chiffon cake slices and use mousse rings to press out two slices for later use

2.2 Jili Ding tablets should be soaked in cold water until soft, and then dissolved in heat-insulating water. (Do not use too much cold water, or soak until soft before pouring out the water, leaving 10ml of water to dissolve.)

3. Wash strawberries and cut them into cubes, cut mangoes into cubes

4. Mash strawberries and mangoes separately into puree

5. Add yogurt to mango puree and stir evenly (mango has less moisture than strawberry and is thicker, so add a little yogurt, which is thick yogurt)

6. Pour the pre soaked gelatin solution into two separate portions of fruit puree. For strawberry puree, add a little more, in a ratio of 4-6, and stir evenly. (Fruits and yogurt should be kept at room temperature. If taken out of the refrigerator, warm them up, otherwise the gelatin solution may clump when poured in.)

7. Add light cream to granulated sugar and beat until thick, like a thick yogurt. Then add rum and stir well

8. Add mango and strawberry puree separately, stir evenly, and the mousse paste is ready (strawberry puree is relatively thin, if it is difficult to master, you can first add the whipped cream to mango puree, and then use an electric mixer to thicken the cream a little before adding it to strawberry puree)

9. Place a larger plate under the mousse circle, using a cake transfer spatula. Then lay a layer of cake slices inside the mousse circle, pour in strawberry mousse, and use a scraper to flatten it slightly (you can also pour mango mousse first, preferably thicker at the bottom, with the lower layer having a greater load-bearing capacity)

10. Then add a slice of cake in the middle, gently press it flat with your hand, pour a layer of mousse paste on top, make it smooth, and refrigerate for 1 hour (do not pour the mousse paste too full, leave a little for a mirror finish)

11. Now let's start making mirror oranges, mash them and sieve them, leaving orange juice for later use

12. Soak half a piece of gelatin in water until soft, then drain and dissolve in hot water. Then add orange juice and stir evenly

13. Then sieve again to remove any incompletely dissolved gelatin particles

14. Take out the mousse from the refrigerator, slowly pour in the orange juice with added gelatin, and refrigerate for more than 3 hours until the surface solidifies before taking it out

15. After removal, gently blow the mousse ring with a hair dryer to remove the mold. When blowing, the temperature should not be too high. After removing the mold, place a wax mold on top, apply excess cream on top, and then scrape off the excess cream.

16. Just take out the flower mold, if you don't like the flower mold, it's also very beautiful to decorate it with fruit directly after demolding