1. 80g boiling water, add 10g gelatin powder and stir until there are no particles
2. Add 200g of yogurt to the gelatin liquid after cooling. However, when I made it, the temperature of the yogurt did not control the overcooling of the yogurt, and it agglomerated directly when I added the auspicious liquid. I heated it again and melted
3. 250g cream and 7g matcha powder, stir until it can flow and texture liquid, you can add 10-30g white sugar if you like sweet taste
4. Let the yogurt gelatin liquid cool and stir with the cream, cut the fruit and toast slices for later use, but it is recommended to use chiffon cakes, which will be softer and sweeter in taste
5. Using a 6-inch mold, fill the materials in sequence
6. Refrigerate overnight, take it to demould in the morning and finish
