Cooking Steps

1. 

   Step1:Prepare the fruit antler, 60 g mango, 20 g Sugar, 7.5 g gilding and 80 g cream. Blueberry 30g. Sugar 10g. Gilding 4G. Cream 60g. Green apple 40g, sugar 15g, gilding 4G, Cream 40g. Strawberry 40g. Sugar 15g. Gilding 4G. Cream 30g.

2. 

   Step2:Whisk together 225 grams of light cream. Add in the minced fruit according to the number of grams.

3. 

   Step3:Fruit antler.

4. 

   Step4:Add in the pickled gelatin. Heat and mix well. Mix well and let it cool naturally. It's cold enough to add whipped cream.

5. 

   Step5:Add 80g whipped cream to the melted mango puree.

6. 

   Step6:Pour in the mango mousse liquid from the previous step. Pour in the cake embryo from the middle. Be sure to pour it from the middle.

7. 

   Step7:Mix 60 grams of cream into the blueberry puree.

8. 

   Step8:Pour in 6. Because it's too cold in winter. The first mousse liquid is easy to coagulate. It's not easy to make consistency of all kinds of mousse liquid. If the consistency of mousse liquid is not consistent, it is difficult to make it dyed from the yarn, and make it into a layer of coating.

9. 

   Step9:Pour in Green Apple Mouss

10. 

    Step10:Pour in strawberry mousse. Refrigerat