1. Crush the crispy biscuits, add a small amount of melted butter and stir evenly, then spread them flat in the cake mold and put them in the refrigerator.
2. Take out a piece of natural cheese, soften it and beat it evenly, add a raw egg yolk, and stir again.
3. Add a small amount of lemon juice to the cheese mixture.
4. Whip the cream with sugar and stir well into the cheese mixture.
5. Take out a few gelatine tablets and soak them in cold water, and set aside.
6. Pour milk in the small milk pot, add sugar and heat, then add the softened gelatine slices and stir until the gelatin slices are completely melted.
7. Pour milk in the small milk pot, add sugar and heat, then add the softened gelatine slices and stir until the gelatin slices are completely melted.
8. Add the milk and cheese mixture together, stir well, pour it into the mold prepared in advance, and refrigerate it for seven to eight hours before serving.
Tips:1. Be careful not to boil the gelatine slices when you put them in the heated milk.
2. Pay attention to adding appropriate amount of sugar, otherwise the mousse cake made will not be sweet.
3. Lemon juice can help remove the fishy smell, if you feel sour, you can add a small amount.
4. The biscuits with butter should be crushed, and the whole mold should be covered with no gaps.
5. The mousse cake is best sealed with plastic wrap and refrigerated, which helps to isolate the peculiar smell of the refrigerator.
