Cooking Steps

1. 

   Step1:Prepare all materials. Soak the gelatine powder in 45g cold white. Heat it to dissolve.

2. 

   Step2:Put the digestive biscuits into the fresh-keeping bag. Use a rolling pin to break them. Roll them on

3. 

   Step3:Melt butter in water. Stir well in biscuit crumbs. Pour into cake mold. Refrigerat

4. 

   Step4:Add 10g white granulated sugar to yoghurt and stir in water until sugar melts. No granule

5. 

   Step5:Add 20g white granulated sugar to the cream, and beat until there is a slight line

6. 

   Step6:Add the whipped cream into the yoghurt in several times and stir evenly. Then add 10g lemon juice. Gilding liquid. Stir evenl

7. 

   Step7:Take out the cake mold from the refrigerator. Pour in the mousse liquid. Shake it lightly. Shake out the bubbles. Or you can use a toothpick to break the bubbles. Refrigerate it for 4 hours

8. 

   Step8:Mix 5g of gilding powder and 80g of mineral water. Pour into the mould that has been refrigerated for 4 hours. Keep refrigerated for 6 hours or one night

9. 

   Step9:For demoulding, blow around the mold with a blower. Gently push it up by hand

10. 

    Step10:Cut and serve.