Meimeida is very suitable for mousse in summer
Step1:Put the digestive biscuits in the fresh-keeping bag. Use a rolling pin to break them. The more broken, the bette
Step2:Butter melt
Step3:Put it in a cracked digestive cooki
Step4:Mix wel
Step5:Pour into the mould. Press flat and press tightly. Put into the refrigerator for cold storage first
Step6:10g gilding powder (the same method of use for powder and tablet) soaked in cold water for 5 minute
Step7:Add a little water to the pitaya, squeeze it into juice, filter it, and reserve 40g for us
Step8:Cream cheese softened at room temperature. Stir evenl
Step9:Add sugar. Stir wel
Step10:Add milk again. Mix wel
Step11:Heat the gelatine powder after soaking in water until it melts. Pour it into the cheese paste. Stir well
Step12:Whipped cream to a pattern but still flowin
Step13:Pour into the cheese paste. Stir wel
Step14:Then split the batter in tw
Step15:Add dragon juice to one of the
Step16:Mix wel
Step17:First, pour the Pitaya mousse paste into the mould with the bottom of the biscuit, and then slowly pour the original flavor into it. Refrigerate for four hours
Step18:Soak the cherry blossom in advance. If it's salty, you can change the water several times. Try to remove some salt
Step19:Top mirror. Prepare 100g sprit
Step20:The other 5g of gilding powder is soaked in cold water and then heated in water until melte
Step21:Melt the gilding into sprite. Mix wel
Step22:Pour some Sprite on mousse firs
Step23:Put the cherry blossom on it at will. Finally, pour the rest sprite on it gently. Put it in the refrigerator and keep it cold for more than an hour
Step24:Take out the demoulding (you can take a towel and cover it outside the mousse circle for a while, or blow it around the circle with a hair dryer. It's still good to take off
Step25:Don
Step26:Don
Step27:Don
Step28:Don
Cooking tips:There are skills in making delicious dishes.