Chinese Food
Yoghurt Mousse
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Making cream cake in summer is very heartbreaking. It can't stop the melting of cream. Mousse cake is easy to make. It tastes like milk jelly. It's especially suitable for summer. Mousse cake is the best way to keep the original flavor of mousse. It's full of mousse's strong fragrance when you bite it. It's silky and smooth. It's unforgettable.
Cooking ingredients
Cooking Steps
Step1:Prepare all materials and tools. My mousse ring is a six inch jointless mousse ring.
Step2:Butter melts into a liquid in hot water.
Step3:Oreo biscuits. Remove the white sandwich in the middle. Break them with the blender.
Step4:Pour the crushed Oreo into the liquefied butter. Mix well with a scraper.
Step5:Mix well and spread it on the bottom of mousse circle. Use a spoon to flatten it. Refrigerate for 3060 minutes.
Step6:The exhibition gilding piece is cut into small pieces with scissors and soaked in ice water.
Step7:After softening, drain the water and melt the hot water into liquid state.
Step8:Pour the yogurt into a measuring cup. Add in the sugar. Pour in the melted gilding solution. Mix well.
Step9:Whipping cream with electric beater. Only the lines appear in low speed.
Step10:Pour the yoghurt solution from step 8 into the cream.
Step11:Mix well. The mousse is ready.
Step12:Take out the refrigerated mousse. Pour in half the mousse liquid. Sprinkle the blueberry with the clean and dry water.
Step13:Pour in the rest of the mousse. Shake gently. Refrigerate for four hours. I do it at night. Refrigerate overnight.
Step14:Take out the frozen mousse. Blow down the mousse ring with a blower. Release the mousse easily.
Step15:Decorate the mousse surface as you like.
Step16:Finished drawings.
Step17:Finished drawings.
Step18:Hot knife. Cutting block.
Step19:Take a bite. It's fresh and refreshing.
Cooking tips:The yoghurt I use is commercially available. If I use my own yoghurt, the sugar content will increase. The bottom of the biscuit can be frozen by touching it. There are skills in making delicious dishes.
