I'll make the cooling dessert - cherry mousse

1. Raw material diagram.

2. Heat the milk over hot water and add white sugar to melt.

3. Add gelatin tablets and stir until completely melted.

4. Add a few drops of lemon juice and mix well to remove the fishy smell.

5. Whip the light cream to 70%.

6. Sift the dried cherry powder into the cream and mix well.

7. Pour in the processed milk and mix well.

8. Wrap the bottom of the heart-shaped mousse circle with tin foil.

9. Add a sliced cake and pour in one-third mousse solution.

10. Add another piece of cake, pour in the remaining half of the mousse solution, place the third piece of cake, and pour in the remaining mousse solution until full.

11. Refrigerate for several hours until completely solidified. When eating, take it out and use a hair dryer to blow it slightly around the mousse ring to remove the mold. Or in hot weather like this, take it out and leave it at room temperature for a while to easily demold.