Cooking Steps

1. 

   Step1:Put the digestive biscuits in a plastic bag and crush them with a rolling pin.

2. 

   Step2:Soften butter in water until it is liquid. Mix 10 grams of yogurt, liquid butter and crushed biscuits until it can be kneaded into a ball by hand.

3. 

   Step3:Put the well mixed biscuit into the mould and press it flat with the greatest effort. This step is very important. Otherwise, it will be scattered during the later cutting. After treatment, put it into the refrigerator and refrigerate it for more than 1 hour.

4. 

   Step4:Heat 160g yogurt with water. Add 30g sugar. Melt the sugar and set aside. (in this process, the yogurt basin should be kept in the state of water separation and heating all the time.).

5. 

   Step5:Mix 15g of gelatine powder and 45g of cold water. Pour in slowly and keep stirring. Let it fully absorb the water for about 2 minutes. Then mix evenly. Then heat it up until it's sticky. Put it into the yogurt with melted sugar. Keep stirring until all the gelatine is melted. Mix well and then pour the remaining 160g of yogurt into the basin and mix well. It's ready for use.

6. 

   Step6:Add 20 g Sugar to 200Ml light cream and beat until creamy.

7. 

   Step7:Pour the whipped cream into the ready-to-use yogurt and stir evenly. Pour into the refrigerated digestive biscuit mold. Level the surface. Then refrigerate for more than 3 hours.

8. 

   Step8:Making blue ocean - mix 5g of gelatine powder with 15g of cold water. Still slowly pour it into ice water. Keep stirring. Fully absorb the water. After mixing, drink water and heat it to a viscous state. Then take a small basin and pour 120ml of Rio into it to heat it. Then add the gelatine. Stir well. Refrigerate it for more than 1 hour.

9. 

   Step9:To make a small shell - 25g white chocolate, heat it to liquid state, put it in the mould and smooth it. Then put it in the refrigerator for cold storage or natural caking. I put it in the refrigerator for cold storage.

10. 

    Step10:Break the frozen blue jelly and spread it on the yogurt mousse.

11. 

    Step11:The beach is crushed with a piece of digestive biscuit, evenly spread to the surface of mousse, and then decorate the small shells. The beautiful ocean yogurt mousse cake is good. Is it very beautiful.

12. 

    Step12:When demoulding, you need to blow around the mold with a blower to perfectly support the mold. When cutting, you need to heat the knife. This way, the section is more perfec