French Sweet and Sour Mousse Cake
1.
Whip the whipped cream until it has lines and flows, and it should not be over-whipped.
2.
Pour yogurt and powdered sugar in a bowl, and stir until the yogurt and powdered sugar are combined and the powdered sugar melts.
3.
Put the gelatine tablets soaked in cold water in another bowl, heat and stir together with cold water in a heat insulation until the gelatine tablets melt into the gelatin solution.
4.
Pour the gelatine slices into the yogurt paste, stir well, then pour in the lemon juice and stir evenly, then put it in the refrigerator until it has a certain consistency.
5.
Then pour the whipped cream into the yogurt paste just now and stir evenly, and the yogurt mousse is complete.
6.
Pour the adjusted mousse into a silicone mold, and then put it in the refrigerator to freeze for about 4 hours (after freezing, the specific time depends on the temperature of the refrigerator).
7.
Then it can be taken out of the refrigerator and demoulded directly, which is basically completed.
8.
Decorate the mousse cake with a variety of colors of chocolate liquid, wait a while, the chocolate liquid will automatically cool on the mousse cake, and you are done.
9.
This is the mousse cake I made~
Tips:
For the convenience of everyone, the ingredients are basically available on Taobao. The cream can be Anjia's whipped cream, the mold can be the "8-linked heart" silicone mold in Nicole's shop, and the chocolate is made of golden monkey or Dove's. Anyway~~~
