Cooking Steps

1. 

   Step1:1. Family members sho

2. 

   Step2:2. Yoghurt 400g (I use the yoghurt made by yoghurt machine for 8 hours). Add half ounce of coffee liqueur. Season with 2ml of rum. Mix well and set asid

3. 

   Step3:3. Whisk the animal cream to about 9 minutes. Add the Swire syrup (or sugar powder

4. 

   Step4:4. Pour the yogurt into the whipped cream in three times. Mix well and make mousse paste

5. 

   Step5:5. Gilding tablet is soaked in cold wate

6. 

   Step6:6. Add 20ml milk to the soft gelatin tablet. Melt it in water (the melting time should not be too long, so as not to affect the solidity of the gelatin tablet

7. 

   Step7:7. Put the gilding solution into the mousse paste three times through the filter screen. Stir evenl

8. 

   Step8:8. Take 20ml of coffee liqueur, dip the sugar free face of finger cake into coffee liqueur, dip the wine face up, and evenly spread it on the 8-inch flexible bottom membrane botto

9. 

   Step9:9. Pour mousse paste into the bottom of the flexible bottom film. Refrigerate for more than 3 hour

10. 

    Step10:10. After the mousse paste is completely solidified, blow it slightly with a blower to remove the film. Sprinkle cocoa powder on the surface. Circle finger cakes around it. Tie bowknot with ribbon. Finished ~