Digest the biscuits and crush them. Add the cold boiled water and mix them. Don't get too wet. Make the mousse cake bottom. The effect is to get tired and increase the integrity of the cut cake. What I did was an 8-inch cake mold, which was placed on a live cake mold with oil paper on it, flattened and placed in a refrigerator.
Light cream added to white sugar to send 7.8 points, not too thick. Too thick, the mousse cake will be very hard and not smooth. Send a good whipped cream to refrigerate.
The gelatin is mixed with twice the cold water and the heat sink is melted. Gelatine must not be poured into hot water, which will form granules and affect the taste. Add the cold water and mix well, then melt the water. After the complete melting, the gelatin is taken out and used for cooling.
All the durian meat is chopped, take out a small portion, stir into a paste, and gradually add milk three times. The evenly stirred milk durian paste is filtered through a sieve, and the non-granular durian liquid is discharged, and the cooled gelatin solution is added. Pour the durian milk juice of the gelatin solution into the whipped cream and mix them one by one.
Remove the frozen cake bottom of the refrigerator, pour the durian liquid, add the durian meat, and pour the durian liquid. Put it in the refrigerator for a night and enjoy it tomorrow.
Gelidine can not directly add hot water, will form particles, affecting the taste. The biggest reason for determining the taste of a cake is the weight of the whipped cream and the weight of the gelatin. The whipped cream does not need to be too hard. The gelatin of the gelatin is melted, and it must be cooled sufficiently to be poured into the whipped cream. Otherwise, the whipped cream will be melted to form the bean curd granules.