1. Prepare the cheese mousse ingredients.
2. First, beat two portions of whipped cream at one time until the lines appear gradually. Keep in the refrigerator for later use.
3. Cut two gelatine slices into pieces separately, soak them in the corresponding cold water, and set aside.
4. After the cream cheese is softened at room temperature, add fine sugar and beat with a whisk until smooth and no particles.
5. Add the lemon juice, vanilla extract, and salt and beat with a whisk.
6. Melt the softened gelatin tablets in water.
7. Stir the gelatin liquid into the cheese paste and mix well.
8. Pour half of the whipped cream in the second step into the large cheese paste and mix well. Become a cheese mousse filling.
9. Cut the 8-inch chiffon cake into a small circle and put it into the mold.
10. Pour the cheese mousse filling, shake flat, and freeze for a while.
11. Prepare yogurt mousse filling ingredients.
12. Stir the yogurt and powdered sugar evenly.
13. Add lemon juice and stir well.
14. Pour in 2 slices of gelatin which have been melted in water and stir well. . At this time, the yogurt paste is very thin. Put the mixed yogurt paste in the refrigerator and refrigerate for a while until the sour cream has a certain consistency.
15. After the yogurt paste has a certain consistency, pour the remaining light cream into the yogurt paste. Mix well.
16. Take out the frozen cheese mousse cake, pour in the yogurt mousse filling, shake it a few times, and keep it in the refrigerator for more than 4 hours.
17. Wash the peach blossoms. Soak 1.5 gelatine tablets in 20 grams of cold water, melt in water, add to Sprite and mix well.
18. Soak up the moisture with kitchen paper.
19. Place the peach blossoms on the cake and gently pour the gelatin sprite water. Refrigerate for more than 2 hours.
20. Appreciation of the finished product.
21. Appreciation of the finished product.
22. Appreciation of the finished product.
23. Appreciation of the finished product.
24. Appreciation of the finished product.
25. Appreciation of the finished product.
26. Appreciation of the finished product.
27. Appreciation of the finished product.
28. Appreciation of the finished product.
29. Take a bite.
