Cooking Steps

1. 

   Step1:Materials, material photograph

2. 

   Step2:Break up the caramel biscuits and put them into a fresh-keeping bag. Crush them with a rolling pin

3. 

   Step3:Cut cranberries into small pieces. Mix with biscuits. Melt butter in water. Pour into biscuits mixture. Mix well

4. 

   Step4:Mousse wrap the bottom with tin paper, fill in the biscuit mixture in several times, compact and refrigerate

5. 

   Step5:Take 120 strawberries and wash them. Cut them into small pieces. Put them into the blender and beat the mud. Take out the mousse mold. Cut the remaining strawberries in half and stick them around the mousse circle

6. 

   Step6:Stir in the strawberry mash. Stir evenly. Gelatin tablets soften in clear water

7. 

   Step7:Put the milk into the pot. Heat it to a slight boiling point. Put in the gilding tablet which has been squeezed to dry the water. Melt it. Cool it slightly. Mix well with the strawberry puree

8. 

   Step8:Beat whipped cream and sugar to seven parts. Add milk and strawberry mixture in several times. Stir up and down to make mousse solution

9. 

   Step9:Pour the mousse liquid into the mousse ring. Shake gently to remove the bubbles. Refrigerate for more than 3 hours. Take out the hot towel to demould. Mount the whipped cream on the flowers. Decorate the strawberry slices. Insert the white wine biscuit stick and mint leaves.