Cooking Steps

1. 

   Step1:The first is to prepare the cake embryo. Or the cereal biscuit is poured into the butter to melt. 2. I use 7.5G of gelatine powder. Add 37ml of cold water to soak it. Then pour in the warm coconut milk and stir until the gelatine melts. (it can be heated directly) 3. Whisk the cream until it is about 6. It is liquid, and then it will not be completely whipped. It is similar to the wet egg white. Put aside the refrigerator and refrigerate for standby. 4. Use Italian whipping cream. Add 75g of sugar and 60g of egg white. Heat and stir in water until it is sticky. It's a little hot with your little thumb. It's about 58 degrees. Then take out the whipper and whisk it at high speed and low speed until it's wet. 5. Pour half of the egg white and one third of the cream into the coconut milk and mix well. Then mix all the ingredients and mix well. Pour in the mousse cup just laid on the bottom of the cake or other cake molds. Layer the cake with mousse liquid, layer the cake with mousse liquid. Refrigerate in the refrigerator until it solidifies and decorate. The decoration can be improvised. But it's better to have lemon peel. It's very fragrant.

2. 

   Step2:That's OK. Green and yellow lemon skins work together. Bette