1. Put the digestive biscuits into a fresh-keeping bag and crush them with a dough roller.
2. Melt the butter in insulated water and set aside.
3. Pour the melted butter into the biscuits, mix well, pour the mixed biscuits into the tin foil-wrapped mold, flatten it with a spoon, and put it in the refrigerator for later use.
4. Yogurt mousse method: Gelatine slices are soaked in ice water in advance to soften them.
5. Add the soaked gelatin tablets to the yogurt, stir in insulated water until it melts.
6. Then, sift the yogurt paste for later use.
7. Add confectioner's sugar to whipped cream and beat with an electric whisk until yogurt-like. .Add yogurt and mix well.
8. Pour the batter into a biscuit mold and refrigerate until set, about 4 hours.
9. Carnation chocolate method: When the mousse is solidified, decorate it. The strawberry chocolate is melted in insulated water in advance.
10. Smooth the melted chocolate on the marble slab until it is set.
11. Keep the spatula at 45 degrees and push it forward, push out the roll, and spread the scraped petals on the demoulded mousse.
12. Spread it layer by layer, and fix the middle with whipped cream.
