2. Mix 100g milk with 20g fine sugar, heat it in water, then pour in the already-grown gelatin powder, stir while heating until it is completely dissolved in the milk, and then turn off the fire and let it cool (at this time, you can put the milk in the refrigerator, let it cool, and don't agglomerate).
3, whipped cream to six distribution (still can flow slowly in the pot, don't hit)
4. Then pour the whipped cream into the milk solution (note: pour the whipped cream into the milk, not the other way around).
5, stir evenly, it becomes a milk mousse.
6. If it is still liquid, you can put it in the refrigerator and wait for the milk mousse to solidify a little before putting it on the cake.
According to the formula I made last time, 500 ml of milk and about 50 g of gelatin powder.