How to make watermelon yogurt mousse cake?

First prepare a cake base and fill it about half of the 8-inch mold. Choose your favorite chiffon cake or digestive biscuit.

While baking the cake, you can prepare the mousse liquid. Dissolve 10g of fish gelatin powder in cold boiled water and set aside.

Remove the seeds from the watermelon and dig it into small particles with a spoon, the size you like.

Mix yogurt, watermelon and 60g sugar evenly, then add isinglass powder water, heat over low heat and stir until completely mixed. Let cool in the refrigerator, about 20 minutes.

Add 20g of sugar to the light cream and beat until it is 60% fluffy. It should be in a patterned but flowing state.

Mix the light cream and watermelon yogurt to form a mousse. Spread the cake on the bottom and pour the mousse evenly.

Refrigerate for 4 hours and you’re done! Use a hair dryer to blow it around to easily remove it from the mold. Because I was lazy, I didn’t even take any step-by-step pictures, only the finished pictures, and the cross-section photos looked like this.