Rainbow Mousse

Prepare ingredients

Pulse the digestive biscuits into powder with a food processor, or place in a plastic bag and roll into powder with a rolling pin.

Melt the butter into liquid form.

Pour the melted butter into the biscuit mix and mix well.

Pour into a 6-inch chiffon mold and compact with a spoon, then place in the refrigerator to chill and set.

Pour the milk into the gelatine powder and let it sit for a while to expand.

Add powdered sugar to yogurt and mix well.

Use an electric mixer to beat the light cream until 70% fluffy.

Melt the gelatine powder over water until it becomes granular-free.

Pour the melted gelatine into the yogurt and stir evenly.

Then mix the whipped cream into the yogurt.

Stir evenly and the mousse paste is ready.

Pour 1/3 of the prepared mousse paste into the chiffon mold. Divide the remaining mousse paste into at least four parts (one part is less than one part). Add two drops of food coloring to each part of the mousse paste and stir evenly to form a colored mousse paste.

Pour the largest amount of colored mousse paste vertically from the center of the chiffon mold and let it spread naturally.

Then pour in the second most colored mousse paste in sequence until the last smallest amount of colored mousse paste is poured out, then place it in the refrigerator for four hours to set.

Use a hair dryer to gently blow around the mold to release it easily.

Isn’t the rainbow mousse beautiful after cutting it?

Finished product picture.

Overview

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Ingredients

Steps