Cooking Steps

1. 

   Step1:Finished product drawin

2. 

   Step2:Finished product drawin

3. 

   Step3:Finished product drawin

4. 

   Step4:1. Add water to make gilding tablet soft. 2. Heat 40 grams of milk to a low temperature. 3. Put in the soft gelatin tablet and stir constantly to dissolve the gelatin evenly. 4. Beat the biscuits with a blender until they are crushed. Heat the butter in a microwave oven or in a water-proof way until it melts. Mix the biscuits and butter well.

5. 

   Step5:Take 200g mulberry and add sugar to marinate for half an hour. 2. Add the remaining 40g milk and beat it into mulberry puree with a blender

6. 

   Step6:Put the milk solution of gilding tablet into the mulberry puree and stir evenly.

7. 

   Step7:1. Whisk the cream with sugar until it has a clear pattern. 2. Mix the cream and mulberry solution. Turn over with a scraper and mix well. That is, mulberry mousse liquid. (leave a spoonful of plain cream

8. 

   Step8:1. Yangchen six inch tiramisu mold. First pour the cream on the edge of the mould with a spoon. 2. Pour in the mulberry mousse solution and shake gently. 3. Continue to pour in the remaining mousse solution. 4. The mold is basically 9 points full. Refrigerate for 40 minutes.

9. 

   Step9:1. Take out the frozen mousse liquid. Pour in the bottom of the mixed biscuit. Level it with a spoon. Refrigerate it for 2 hours.

10. 

    Step10:The mould is buckled upside down in the plate. It can be easily demoulded by blowing it in a circle with a blower.