Yogurt Dragon Fruit Cream Mousse
Overview
I used to make mousse cakes with biscuit crumbs, but today I also tried to make a mousse with cake embryos. There is no glaze, so let’s check it out. It still tastes very good!
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Ingredients
Steps
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Prepare all the ingredients first. Peel the dragon fruit and cut into half. Add the sugar-free plain yogurt fermented by Sichuan Xiu Children's bacteria and puree it with a food processor. Set aside!
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Add the light cream to the fine sugar and beat until it reaches 70%. Heat the milk and pour in the gelatine powder to mix, then pour in the beaten pitaya puree and mix well!
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After mixing, pour the pitaya puree into the light cream and stir evenly. The remaining half of the pitaya can be crushed directly and added, or cut into small pieces for later use. I crushed it directly and added it to save trouble.
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Put the cake embryo into an eight-inch removable bottom cake mold, pour a small amount of the mixed whipping cream into it, and you can also sprinkle chopped dragon fruit or other fruits in the middle.
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After pouring half of the egg cream, add the second piece of cake base. Continue to pour in the remaining whipping cream, then shake it gently to make the surface flatter, and then put it in the refrigerator for about six hours.
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When demoulding, cover the mold with a hot towel, or blow it with a hair dryer to remove it easily. Here you can also use some gelatine powder and dragon fruit liquid to make a mirror surface, but I didn’t do it due to time issues. Of course, QQ candy can also be made into a mirror surface.
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It doesn’t look very good, but it tastes good!
