1. First make the mousse in the red part. Add a little red pigment to the whipped cream, whipped to 6 to distribute, and it is runny.
2. Add 40 grams of caster sugar to homemade yogurt and mix well.
3. After the gelatin tablets are soaked and moistened with ice water, the ice water is poured out, and the insulated water is melted, mixed into the yogurt, and mixed evenly.
4. Mix the yogurt liquid and the pink whipped cream evenly to form a pink mousse liquid.
5. Pour the mousse liquid into the bear mold, shake out the bubbles, put it in the refrigerator and freeze for 1 hour.
6. In the same way, ignoring the coloring matter, make a white yogurt mousse, then pour it into a bear mold, seal it with plastic wrap, and keep it in the fresh-keeping layer of the refrigerator for 4 hours.
7. Before demoulding, put in the frozen layer and freeze for about 1.5 hours until the mousse body hardens before demolding.
8. Push out the mousse with the inverted button mold. After demoulding, put it back into the fresh-keeping layer to release the cold to restore the smooth texture of the mousse.
Tips:1. When whipping the cream, whipped it at a medium speed. Don't over whipped it. The volume of the cream is slightly changed and it can still flow.
2. Make the second layer of mousse after the first layer of mousse is solidified. This is an 8-inch mousse mold.
3. Demoulding skills of silicone mold: freeze until hard and then push out.
