Cooking Steps

1. 

   Step1:The digestive cake is packed in a fresh-keeping bag, crushed with a rolling pin, poured in milk, kneaded evenly with hands across the fresh-keeping bag, poured into the mold, and pressed firmly with a flat bottom cup.

2. 

   Step2:Soak the gelatin tablet in cold water. Take 30g raspberry antler, mix with sugar and stir in hot water. After scalding, put the gelatin into the soft and drained water. Stir until it is melted. Pour in the remaining raspberry antler. Stir well. Cool and pour in rum. Mix well.

3. 

   Step3:Whisk the whipped cream for about 3 minutes. Distribute it to 7 minutes. There are just lines but there is still liquidity. It's not recommended to use electric egg beater. It's easy to beat too hard if you don't pay attention.

4. 

   Step4:Mix step 3 twice and step 2 evenly. Pour into the mold. Refrigerate for at least one hour and continue with the following operations.

5. 

   Step5:The gilding tablet is soaked in cold water. Heat 30g yoghurt and sugar in water. Stir well. Pour in the gelatine slices which are soaked and drained. Stir until melted.

6. 

   Step6:Pour in the remaining 70g of yogurt. Stir well. Then pour in lemon juice. Mix well.

7. 

   Step7:Whisk the whipped cream for about 3 minutes. Distribute it to 7 minutes. There are just lines but there is still liquidity. Mix evenly in two times and step 7. Take out half a teaspoon of yogurt mousse and put it into a small bowl.

8. 

   Step8:Take out the mold from the refrigerator. Cut some strawberries and put them on the Raspberry Mousse. Pour in the yogurt mousse paste.

9. 

   Step9:Half a teaspoon of yogurt mousse left. Mix with a little red Wilton paste.

10. 

    Step10:Drop it on the yogurt mousse paste. Pull out the pattern.

11. 

    Step11:Refrigerate for at least four hours. When demoulding, put the mold on a mug, cover it with a hot towel or use an electric hair dryer. Move it down. Finally, you can decorate it as you like.