1. Gelatine is soaked in cold water to soften
2. Beat the yolks by hand
3. 40 grams of sugar and 40 grams of water are boiled into sugar water, and let it cool slightly above 80 degrees.
4. Slowly add the syrup at 80 degrees into the egg yolk liquid, and keep stirring it clockwise to avoid becoming an egg flower
5. Soak the gelatine, soften it into a liquid with water, let cool
6. After the cream cheese is smoothly stirred, add the egg yolk liquid several times in a small amount, and stir evenly. Do not add too much at once to avoid oil-water separation
7. Add cool gelatin liquid, mix well
8. Whip the whipped cream to 6 and distribute it, barely flowing
9. Add the whipped cream to the cheese paste
10. Just stir well
11. Just use a cup, a layer of jam and a layer of cheese.
Tips:delicious
