Cooking Steps

1. 

   Step1:Put the salty biscuits into the fresh-keeping bag. Crush them with a rolling pi

2. 

   Step2:Place butter in a large bowl. Microwave for 40 seconds until melted

3. 

   Step3:Put the biscuits into a butter bowl. Mix well with a spoon

4. 

   Step4:Put the mousse ring on the baking tray, spread the preservative film in the middle, pour the butter biscuit into the mold, press it flat with the back of the spoon, pay attention to the four sides must be pressed tightly, there should be no gap at the interface, and then put it together with the baking tray into the refrigerator for cold storage

5. 

   Step5:Immerse Gillette tablets in cold water until fully swollen

6. 

   Step6:Put it into microwave oven for 30 seconds until it dissolves. The liquid is transparent. Let it cool and stand by

7. 

   Step7:Whipped cream with sugar until the lines are clear

8. 

   Step8:Take a small amount of whipped cream and put it into a flower mounting bag, with a round mouth flower mouth

9. 

   Step9:Add the coffee powder to warm water and mix until it dissolves. Let it cool

10. 

    Step10:Pour the coffee solution into the cream bowl and beat evenly

11. 

    Step11:Then pour the gilardine solution into the cream bowl. Stir again until smooth

12. 

    Step12:12. Take out the mold in the refrigerator, pour the coffee mousse paste into the mold, flatten it, scrape the surface with a scraper, and refrigerate it for 4 hours

13. 

    Step13:Take the frozen mousse out of the mold. If the surrounding area is not neatly detached, cut off the corners with a knife to make the outer edge flat

14. 

    Step14:After making a little barbecue on the fire, cut the mousse into four equal parts. Dry the cream on each knife. Cut the mousse along the edge again. Squeeze the cream on the surface after cutting. Decorate with almond slices and sprinkle with a little cocoa powder.