Cooking Steps

1. 

   Step1:Put the milk and cheese in the po

2. 

   Step2:Heat in water until the cheese dissolves completely (under 80 ℃

3. 

   Step3:Put the yolk and sugar in the pan and heat them in wate

4. 

   Step4:Cook and stir until thic

5. 

   Step5:Mix 4 in 2 evenl

6. 

   Step6:Boil the fish glue directly after it is foamed with water. When it cools to about 45 ℃, pour it into 5 and mix well

7. 

   Step7:Let the 6 mixture cool to about 40 degrees. Add the whipped cream and mix well. Add the Jundu wine and mix well. Then add the guava puree and mix well

8. 

   Step8:Squeeze the mixed mousse into the cup 1 / 2 place

9. 

   Step9:Put in a layer of sliced cake embryo and then squeeze mousse into the cup for 9 minutes. Then put it into the refrigerator and freeze for about 3 hours

10. 

    Step10:Put the water, sugar and the fish jelly in the pot, boil them, and then cease fire. Add the guava puree and Jundu wine, and mix well

11. 

    Step11:Let the guava juice cool to 30 degrees, pour it into the frozen mousse and refrigerate for 15 minute

12. 

    Step12:Decorate with chocolate and PP pape