Double Mousse recipe-Chinese Food-best chinese food recipes-cooking food

Step6:Gelatin slices are soaked in cold water. It's better to use pure water. In a moment, squeeze out the water and use it directly. In summer, ice should be added. Or put the water in the refrigerator to cool. It's easy to melt when the temperature is high.

Step7:Whipped cream to half flo

Step8:Now make chocolate mousse - milk, sugar and chocolate. Melt in hot water below 75 degrees. Keep stirring until it melt

Step9:Step 6. Squeeze the gelatin slices out of the water. Put in the melted chocolate and mix well. Remove from the water

Step10:It's a good mix. Put it aside for a little cool (high temperature in winter and low temperature in summer

Step11:Add step 7 and beat until the cream is half flowing and mix well

Step12:Pour into a cup with the bottom of the biscuit. Refrigerate and se

Step13:Ready for yogurt mousse no

Step14:Milk or purified water with sugar. Boil over low heat until it is bubbling. Leave the fire

Step15:Add the soft gelatin in step 6 and stir it evenly. Cool it until it's not hot. It's high in winter and low in summer. If it's cold and solidified, it can only be used after being melted again with warm water. It's better not to let it solidify.

Step16:Pour in yogurt and mix wel

Step17:Add step 7 and beat until the cream is half flowing and mix wel

Step18:Mix well and look goo

Step19:Pour it into the frozen chocolate mousse. Refrigerate it for more than four hours. It tastes best

Step20:Refrigerated mousse cake. Package. Many noodles with hand ceremon

Step21:You can't finish the mousse cake. Put it in the freezer. Put it in the freezer more than 4 hours in advance.

Cooking tips:Gelatin slices are soaked in cold water. It's better to use pure water. Squeeze the water directly and use it directly. In summer, ice should be added. Or put the water in the refrigerator to cool it first. It's easy to melt when the temperature is high. Add in the soft gelatin and stir evenly. When it's cold to not hot. The temperature is high in winter and low in summer. If it's cold and solidified, it can be reused only after it's melted again with warm water. It's better not to let it solidify. Yogurt mousse's light cream and yogurt can increase or decrease each other. For example, yogurt needs to reduce sugar and increase cooking skills.