Cooking Steps

1. 

   Step1:Mix 70g digestive biscuit crumbs with 40g liquid butter. Pour into 6-inch movable bottom mould and compac

2. 

   Step2:6-7 strawberries shall be cleaned and pedicled. After cutting, they shall be pasted on the inner wall of the mould. The mould shall be put into the refrigeration layer

3. 

   Step3:300g strawberries + 15g milk are mashed with a blender (50g is taken out for mirror surface

4. 

   Step4:60g milk + 55g sugar, heat in water until sugar melts. + 10g cold water, soak in soft water and drain the water, mix well

5. 

   Step5:200g whipped cream until just lines appea

6. 

   Step6:Put the gilding liquid into the strawberry puree and mix wel

7. 

   Step7:Mix the puree with crea

8. 

   Step8:Pour the mousse liquid into the mold. Refrigerate for more than 2 hours, then pour the mirror liqui

9. 

   Step9:Mirror - 50g warm water + 5g cold water, soak it soft and drain the water, mix it wel

10. 

    Step10:Mirror - 50g strawberry puree, mix wel

11. 

    Step11:Pour the mirror liquid into the solidified mousse. Refrigerate for more than 2 hours to demoul

12. 

    Step12:Strawberry mouss