Beach Cocktail
1.
Take out the ice cubes, chisel them into large pieces, and put them in a cup
2.
Pour the iced RIO blue rose cocktail into 60 to 70% full
3.
Whip the whipped cream with fine sugar until it flows slowly (has not yet reached the piping state), put it into a cut-out piping bag, and squeeze it evenly on the top
4.
Use a little digestive biscuits, put them in a fresh-keeping bag, roll them into crumbles, and sprinkle on the surface
5.
Pour the lemon-flavored chocolate melted in water into the mold, shake out the bubbles after a few times, after solidification, it is inverted and released from the mold, and it is ready to be placed on the surface