Chinese Food
Yoghurt Mousse
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Cooking ingredients
Cooking Steps
Step1:Soften cream cheese at room temperature. Or microwave for 30 seconds until soft. Heat butter in water until melted. Or microwave at low temperature. Put the digestive biscuit into the sealed bag. Crush it with a rolling pin.
Step2:Mix the melted butter with the crushed digestive biscuits and stir until soft.
Step3:The bottom of the mold mousse ring is wrapped with tin paper and placed on a bottom bracket.
Step4:Put the mixed digestive cake into the mousse ring. Use a rolling pin to press it flat.
Step5:Cream cheese with 60g of sugar. Mix well with egg.
Step6:Add yogurt and mix well.
Step7:Then add the milk and mix well.
Step8:Add 10g white granulated sugar into the fresh milk oil in several times, until the lines are clear, small hooks appear, and flow.
Step9:Mix the whipped cream with the batter.
Step10:Turn it with a scraper and mix it evenly to make a glossy mousse paste.
Step11:Gelatine powder. Soak in ice water. Let stand for a while. Don't stir.
Step12:After setting, melt in hot water.
Step13:Add the melted gilding water to the mousse paste and mix well.
Step14:Pour the mousse paste into the mould with biscuit bottom, such as refrigerate for one night. Take out the decoration the next day.
Step15:The rest of mousse paste. I divided it into two small cups, and made it without biscuit bottom. Take out the decoration overnight.
Cooking tips:1. I use the original yoghurt. It has no special taste and its texture is frozen. It is suggested to choose the mild acid which is not too sweet. 2. A total of 70g sugar. Reserve 10g for whipped cream. Mix the rest with cream cheese. 3. If you don't like the bottom of the biscuit, just pour the mixed mousse paste into the container. It's also good to eat with the spoon. 4. Yoghurt is added to the formula. When eating, you can obviously taste yoghurt. Take it out of the refrigerator and it's cold. The taste is better after cold storage. It's very suitable for eating in summer. 5. Later decoration can be as you like. I use crushed green pistachios from Iran. White and green. Suitable for summer. Fresh and comfortable. There are skills in making delicious dishes.
