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–+ servings
Dragon Fruit Mousse Cake

Dragon Fruit Mousse Cake: A Light, No-Bake Delight

A refreshing, vibrant Dragon Fruit Mousse Cake that is light and no-bake, perfect for impressing guests and indulging in sweetness.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Global
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Almond Base
  • 1 cup Almonds Finely crushed for structure.
  • 4 tbsp Butter Melted.
For the Dragon Fruit Mousse
  • 2 cups Dragon Fruit Puree Main flavor, can be swapped with mango.
  • 2 cups Heavy Cream Whipped to soft peaks.
  • 2 tbsp Gelatin Dissolved in warm water.
  • 1/2 cup Sugar Can substitute with honey.
For the Jelly Layer
  • 1 cup Dragon Fruit Juice Adds flavor.
For the Neutral Glaze
  • Neutral Glaze Store-bought or homemade.

Equipment

  • food processor
  • Mixing Bowl
  • Springform pan
  • Saucepan
  • Electric mixer

Method
 

Step-by-Step Instructions for Dragon Fruit Mousse Cake
  1. Start by finely crushing almonds using a food processor until they resemble coarse crumbs. Combine with melted butter and press into a 9-inch springform pan. Chill for 30 minutes.
  2. Whip heavy cream until soft peaks form, about 3-5 minutes. Blend dragon fruit until smooth. Fold the puree and dissolved gelatin into whipped cream and pour over chilled almond base.
  3. Refrigerate the cake for 4 hours, or until set and firm to the touch.
  4. In a saucepan, heat dragon fruit juice until warm. Stir in gelatin until dissolved. Cool slightly and pour over set mousse.
  5. Prepare neutral glaze according to instructions and pour over the cake. Chill for 30 minutes to set.
  6. Once set, remove from pan and slice for serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 3gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 10gVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Make sure to cool the puree before adding to the whipped cream and chill the mousse longer for best texture.

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