Boil whipped cream 1, pour it into chocolate, stir well, cover it with plastic wrap, and put it in 0-4℃ cold storage 12 hours.

Boil weak milk 2, reduce it to 40℃, pour it into gelatin powder and stir it evenly for later use.

Beat 1 with powdered sugar until it is 60% semi-fluid, add vanilla oil, and beat mascarpone cheese until it is 80% obviously textured. Add 2 and stir well (the temperature drops to about 35 degrees). At this time, the cream is fluid but sticky. If the cream is beaten, just add some thin cream to dilute it.

Seal the Mu Si circle with plastic wrap, pour 3 into the Mu Si circle, and then put the four-inch cake

Freeze 4 in the refrigerator, take it out and demould it.