Blue Ocean Cheese Mousse
1.
Break the digestive biscuits into small pieces and use a food processor to break them into pieces and put them in a basin. The butter is melted into a liquid state in the heat-insulating water, pour it into the biscuits, and mix it evenly with a spatula.
2.
Pour into the movable bottom round mold, flatten it with a spatula, and move it into the refrigerator to refrigerate for more than 30 minutes. (The original recipe is frozen)
3.
Soak 3 pieces of gelatine tablets in ice water, soak them softly and pick up the gelatine tablets.
4.
Put the gelatine slices in the basin, add Sprite, and heat while stirring with insulated water until the gelatine slices are completely melted.
5.
Pour in the blue rose cocktail and honey, mix well, transfer to the refrigerator, and refrigerate until condensed and jelly-like.
6.
Cut the cream cheese into small pieces, put it in an egg-beating bowl, heat and stir with insulated water until it melts and smoothly, add sugar, and use an electric whisk to beat evenly at low speed and then at medium speed.
7.
Add yogurt and rum, and continue to beat at medium speed to form a cheese paste.
8.
Soak 3 pieces of gelatine tablets in ice water, soak them softly and pick up the gelatine tablets. Then 15g of clean water is added, and the insulated water is heated to a liquid state.
9.
Pour the gelatin liquid into the cheese paste and stir evenly with an electric whisk at medium speed.
10.
Take out the shaped biscuit bottom mold, pour the gelatin cheese paste, and then put it in the refrigerator to chill.
11.
Heat the white chocolate with insulated water while stirring until it melts into a liquid state, pour it into the shell chocolate mold, smooth it with a spatula, and keep it in the refrigerator for 20 minutes until it solidifies.
12.
Demould the shaped chocolate for later use.
13.
Place a cylinder slightly smaller than the round bottom of the mold under the mold, and blow hot air along the edge of the mold with a hair dryer for 1 minute. Press down to release the mold. If you can't press it, it means you haven't blown enough, and you need to blow it for a while.
14.
Surround the cheesecake with mousse, decorate the top with blue jelly, sprinkle some biscuits on one side, sprinkle some coconut paste in the middle to act as a wave, and place the chocolate shells on it.
15.
Meimei Da Blue Ocean Cheese Mousse is done~
Tips:
1. This formula is for a 7-inch round mold.
2. Use a hair dryer to blow the hot air on the edge of the mold for too long, otherwise the whole cake will melt. It takes longer to blow in winter and shorter in summer.
3. I personally think that the bottom of the biscuit can be replaced with the bottom of the cake, and don't sprinkle too much of the biscuits on the top, or the biscuits will be cut everywhere.
4. The recipe is that the amount of white chocolate is a bit too much. I made the amount of 2 molds. There is still a lot left, which can be reduced.
5. Cocktail jelly and cheese mousse are best refrigerated overnight before decorating.
