Lemon Mousse Cake
1.
Cut the butter into small pieces and put it in a small bowl
2.
Heat over water until the butter is completely melted into a liquid state.
3.
Put the crushed Oreo biscuits into the fresh-keeping bag.
4.
Use a rolling pin to crush to small particles.
5.
Pour the crushed biscuits into the basin, and pour the melted liquid butter into the biscuits, and stir evenly with a spatula.
6.
Pour the crushed biscuits into the basin, and pour the melted liquid butter into the biscuits, and stir evenly with a spatula.
7.
Wrap the bottom of the cake tin with tin foil, pour the mixed biscuits into the cake tin and compact with a rolling pin for later use.
8.
Wrap the bottom of the cake tin with tin foil, pour the mixed biscuits into the cake tin and compact with a rolling pin for later use.
9.
Wrap the bottom of the cake tin with tin foil, pour the mixed biscuits into the cake tin and compact with a rolling pin for later use.
10.
Soak the gelatine slices in cold water until they are fully saturated with water, remove and drain the water, put it in a small bowl, and heat it over water until it is completely melted.
11.
Soak the gelatine slices in cold water until they are fully saturated with water, remove and drain the water, put it in a small bowl, and heat it over water until it is completely melted.
12.
Soak the gelatine slices in cold water until they are fully saturated with water, remove and drain the water, put it in a small bowl, and heat it over water until it is completely melted.
13.
Whip the whipped cream to 60% for use (60% whipped cream is streamlined).
14.
Put the egg yolk in the basin, add the powdered sugar and stir well, then add the melted gelatin slice solution, the concentrated lemon juice and the whipped cream and stir well.
15.
Put the egg yolk in the basin, add the powdered sugar and stir well, then add the melted gelatin slice solution, the concentrated lemon juice and the whipped cream and stir well.
16.
Put the egg yolk in the basin, add the powdered sugar and stir well, then add the melted gelatin slice solution, the concentrated lemon juice and the whipped cream and stir well.
17.
Put the egg yolk in the basin, add the powdered sugar and stir well, then add the melted gelatin slice solution, the concentrated lemon juice and the whipped cream and stir well.
18.
Put the egg yolk in the basin, add the powdered sugar and stir well, then add the melted gelatin slice solution, the concentrated lemon juice and the whipped cream and stir well.
19.
Pour the mixed mousse into the biscuits made before
20.
Keep in the refrigerator for later use
21.
The method of fruit paste: Pour warm water and isinglass powder into a small pot in turn, stir evenly (you can also heat it in water to fully dissolve it)
22.
The method of fruit paste: Pour warm water and fish gelatin powder into a small basin in turn, stir evenly (you can also heat it in water to fully dissolve it)
23.
The method of fruit paste: Pour warm water and fish gelatin powder into a small basin in turn, stir evenly (you can also heat it in water to fully dissolve it)
24.
Add lemon fruit balm in portions until the color is satisfactory.
25.
Add lemon fruit balm in portions until the color is satisfactory.
26.
Add lemon fruit balm in portions until the color is satisfactory.
27.
Take out the mousse that was put in the refrigerator before, and pour the mixed fruit paste
28.
Take out the mousse that was put in the refrigerator before, and pour the mixed fruit paste
29.
Take out the mousse that was put in the refrigerator before, and pour the mixed fruit paste
30.
Refrigerate for 2 hours before taking out and enjoy
31.
Refrigerate for 2 hours before taking out and enjoy
32.
Refrigerate for 2 hours before taking out and enjoy
