Dragon Fruit Mousse Cake

1. Crush coarse grain biscuits

2. Heat and melt butter

3. Pour melted butter into the cookie crumbs. Stir to make it mixed evenly.

4. Wrap the bottom of the mold with tin foil. Crush the mixed cookies and spread them to the bottom of the mold. Flatten and compact. Refrigerate for two hours and let it harden.

5. Jili Ding tablets were soaked in ice water 20 minutes in advance. It must be ice water.

6. Heat the milk to around 50 degrees and add softened gelatin tablets. Stir until the gelatin tablets are completely melted.

7. Mix light cream with sugar until it has a textured and slightly flowing texture.

8. Stir the dragon fruit into juice using a blender. Divide into two portions of 250g and 100g

Pour the 9.250 dragon juice into the milk with gelatin slices and mix evenly. I used stir fried dragon fruit cheese after refrigeration, so there's no need to refrigerate it anymore.

10. Pour into the whipped cream.

11. Stir evenly to become mousse liquid.

12. Pour into a mold with a cookie base and refrigerate for at least two hours

13. Take another 100 dragon juice filters

14. Filter the dragon juice and add 50 grams of warm water. The temperature is around 50 degrees, and if it's not enough, you can heat it up slightly. Add a softened gelatin tablet and stir thoroughly until the gelatin tablet is completely melted. Pay attention to a temperature of around 50 degrees Celsius, and do not exceed it as it may affect solidification.

15. Mousse solution for jelly layer

16. Pour the juice onto the mousse. Refrigerate for another two hours

17. The mold can be easily demolded in just over ten seconds with a hot towel around it

I dug a big piece with all my might, doesn't it look good?