Cooking Steps

1. 

   Step1:Put the digestive biscuits into the plastic bag. Crush them with a rolling pi

2. 

   Step2:Mix the melted butter and the crumbs of the digestive biscuit well

3. 

   Step3:Put baking paper on the bottom and periphery of the 8-inch open bottom cake mold, then spread the biscuit pieces on the bottom, press the biscuit with the back of the spoon to smooth the porcelain solid, and then put it into the refrigerator for refrigeration

4. 

   Step4:Mix pineapple mash, sugar and gilding powder (14g). Heat slightly until the sugar and gilding powder melt

5. 

   Step5:Add brandy after pineapple fruit is slightly cooled. Stir well. Then sit in ice bath to cool down until the fruit becomes thick

6. 

   Step6:Whisk cream with electric beater at high speed until it thickens, but it still has certain fluidity

7. 

   Step7:Mix the whipped cream and pineapple mixture evenly. It is pineapple mousse

8. 

   Step8:Pour the pineapple mousse into the cake mold. Knock it lightly to make the surface smooth. Then put it into the refrigerator for cold storage

9. 

   Step9:Processing pineapple slices into daisies

10. 

    Step10:Put pineapple slices on the surface of mousse. Put some seeds of passion fruit in the flower heart

11. 

    Step11:Mix thyme juice and gilding powder (5g). Heat slightly until gilding powder dissolves. Then place it to cool, but it still has fluidity

12. 

    Step12:Pour the passion fruit juice on the surface of mousse until it is even with the surface of pineapple slice (in the heart of flowers, too). Refrigerate it overnight.

13. 

    Step13:Finished product

14. 

    Step14:Finished product

15. 

    Step15:Finished product