Raspberry Dragon Fruit Mousse Cake

Ovaltine Crispy is blended into powder with a blender, then added to the melted.

The inch-sized live-bottom anodized cake mold is wrapped on the outside with a layer of aluminum foil.

Place the crushed cookies into a 6-inch mousse mold and press them firmly, then refrigerate.

Soak the gelatin sheets in cold water for ten minutes.

Pour the milliliters of thick yogurt into a saucepan and heat over low heat.

Add the dragon fruit juice and mix evenly.

When the pot begins to emit a slight heat (around 50°C), add the ruby chocolate.

Let the chocolate melt completely and stir it evenly, then add the soaked and well-drained gelatin, stirring it into a paste.

Take another dozen egg containers, pour the cream into them, add 10 grams of granulated sugar, and whip until it reaches a slightly fluid state.

Pour the whipped cream into the yogurt mixture and gently fold again until well combined.

Take the mold out of the refrigerator, pour the mousse mixture into the mold, and put it back in the refrigerator to chill for more than 4 hours.

After taking it out, cover the outer edge of the mold with a hot towel to demold.

Then decorate with raspberries and mint leaves.

Beautiful mousse cake, simple to make with zero failures.