Chinese Food
Blueberry yoghurt mousse
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I prefer mousse to cream cake. It tastes sweet and delicate. It's also very simple. Just mix all ingredients and put them in the refrigerator. No oven. No skill. No real difficulty and no failure. This time, I used blueberry jam and yogurt. It's sour, sour and sweet. I don't feel greasy if I eat more. It's suitable for the hot summer. Come and have a look. The following ingredients can be used as a 6-inch square plus a high mousse mold for the kitchen. -
Cooking ingredients
Cooking Steps
Step1:The digestive biscuits are packed in fresh-keeping bags and crushed with rolling pin
Step2:Add the melted butter and mix wel
Step3:Lay it on the bottom of the mousse ring (wrapped with tin paper or plastic wrap). Press it tightly and refrigerate it for several minutes
Step4:Gilding is softened by cold water
Step5:Squeeze out the water. Put it in the heated milk
Step6:Stir until completely melted
Step7:Blueberry sauce and yoghurt are finely pressed with a juicer
Step8:Mix well with milk gilding liquid
Step9:Whipped cream with sugar until smooth and smooth
Step10:Pour in blueberry juice and mix well
Step11:Pour the mousse liquid into the mousse ring. Gently shake the mousse ring to make the mousse liquid flat. Refrigerate for more than 4 hours
Step12:Blow around with a hair dryer or wrap a hot towel around the mousse ring for demoulding
Step13:Decorate with a few blueberries
Step14:Come on. Take a bit
Cooking tips:1. There are big blueberries in my blueberry sauce. If there are no or like granules, they can not be broken; 2. Sugar in my yogurt. Adjust the sugar content according to the sweetness of the yogurt and blueberry sauce used; 3. Soak the gilding in cold water. When heated, the temperature should not exceed 80 degrees. Otherwise, the gilding will lose its activity and cannot coagulate. There are skills in making delicious dishes.
