1. Butter melts into liquid
2. Gelatin powder is soaked in water to soften, and then the insulated water melts into a liquid
3. Roll out freeze-dried strawberry slices into powder
4. Put the digestive biscuits into a bag and roll them into crumbles with a rolling pin
5. Add butter and mix well
6. The mixed biscuits are compacted by hand in a 6-inch movable bottom mold, and frozen for 1 hour in the refrigerator
7. Pour freeze-dried strawberry powder into thick yogurt, mix and stir evenly (leave a little bit of freeze-dried powder for surface decoration)
8. Whipped cream and sugar, beat until 8 to distribute
9. Note: Do not whip the whipped cream, just beat it until the lines of the cream are not easy to disappear.
10. Pour the stirred yogurt paste into the light cream paste, stir well and set aside
11. Cut the stalk of the strawberry into two halves from the middle, take out the bottom of the biscuit that has been refrigerated in the refrigerator, and place the strawberry in place
12. Pour in the mixed mousse paste (note: when pouring the mousse paste, pour into the middle part first, let the mousse paste slowly spread from the center to the periphery. This way the position of the strawberry will not move)
13. The mousse paste is thicker and not very flat after being poured in. Knock the mold gently to make the surface flat, then put it in the refrigerator for 5 hours
14. Use a hot towel to warm the outside of the cake mold for a while, use your fingers to gently push up the live bottom part, you can take it out
15. .Finally, you can decorate the mousse cake with strawberries, sprinkle a little freeze-dried powder and icing sugar and you're done.
16. Let's have a piece
Tips:1: Find a tea cup upside down on the table, put the live bottom part on the tea cup, wipe the outside of the mousse cake body with a hot towel, and then slowly push the cake out, and it can be demoulded smoothly.
2: There is no freeze-dried strawberry slices, you can add fresh strawberry jam.
