Cooking Steps

1. 

   Step1:Put blackcurrant jam and mulberry jam into the pot and mix well. Heat to about 60 ℃ and stop fire.

2. 

   Step2:Add the gelatine and stir until the gel melts completely.

3. 

   Step3:Mix the fresh lemon juice and black currant juice together.

4. 

   Step4:Finally add the whipped cream and mix well.

5. 

   Step5:Whisk the protein and sugar together until the foam is neutral.

6. 

   Step6:Mix the yolk with sugar and cocoa cream. Beat with a beater.

7. 

   Step7:Take out 1| 3 of the beaten egg white and mix it with the yolk.

8. 

   Step8:In turn, pour the batter into the remaining protein and mix well.

9. 

   Step9:Sift the cocoa powder and mix well.

10. 

    Step10:Pour the slurry into the baking tray with high temperature cloth on the bottom and smooth it. Put it into the oven at 190 ℃ and bake for about 10 minutes.

11. 

    Step11:Put coconut milk, pineapple juice and sugar into the pot and heat until it boils and then cease fire.

12. 

    Step12:Add the melted gelatin.

13. 

    Step13:Finally, when the size is slowly cooled to about 30 ℃, add the whipped cream and mix well.

14. 

    Step14:Cut the bottom of the cocoa cake into two pieces of the same size as the square mold. Put one cake bottom into the bottom of the mold. Squeeze the finished black currant mousse into the mold half the height.

15. 

    Step15:Put the bottom of the other cake in the middle. Put it in the freezer.

16. 

    Step16:Then fill the finished coconut milk mousse into the surface, fill it up and level it, then put it into the freezer for freezing, and cut out the long strip surface for decoration