1. Make the biscuit base in advance. Oreo biscuits or other crisp biscuits are powdered with a food processor, and they must be fine. Melt the unsalted butter into a liquid over water, add the biscuits and stir evenly, so that the biscuits are covered with butter, pour it into a 6-inch open bottom cake tin or mousse ring (the mousse ring should be wrapped with tin foil), press Flat compaction and compaction. Put it in the refrigerator for at least 30 minutes to set.
2. Prepare the mousse paste: take out the cream cheese in advance and soften it at room temperature, so you can easily poke a hole.
3. Add the granulated sugar in 2 times and mix well.
4. Insert a step: add 4-5 times of the gelatin powder to the cold white boiled at room temperature and leave it for 10 minutes into a gel-like shape, then the insulated water will melt.
5. The state of the mashed cheese. Don't beat the cheese paste for too long, or it will separate the oil and water.
6. Add yogurt, mine tastes blueberry, but the color will be very light after mixing well. You can change it to yogurt mousse without adding blueberry jam^_^
7. It looks like after adding yogurt and mixing well.
8. Add blueberry jam, you can add more if you like dessert. Blueberry jam can also be cooked by yourself. If you are a lazy person like me, buy a bottle obediently. Recommend Chobe Blueberry Jam...
9. Add blueberry jam and mix well. This state is OK, even if the cake slices are put in, they won't float up.
10. The soaked gelatin powder just melted into a liquid state.
11. Pour it into the mousse paste at once.
12. Stir evenly with an electric whisk (the action must be fast, otherwise the gelatin will condense into lumps when cold)
13. The mousse paste is complete. Weigh the whipped cream and confectioner's sugar in advance, put them in the refrigerator together with the egg-beater, and chill for a while, then whip the whipped cream.
14. Use the whisk that just made the mousse paste (no need to clean), beat directly, beat to 6 or 7 to distribute (the whipped cream is out of water and starts to appear lines)
15. This is OK, the whipped cream can't be beaten too much, it will lose the light taste of the mousse.
16. Mix whipped cream and mousse paste.
17. The whipped cream must be mixed with the mousse paste, it is okay to draw circles.
18. The last is such a state.
19. Take out the refrigerated biscuit base, spread a layer of plain yogurt mousse paste (without blueberry jam), and put cake slices on top.
20. Pour in the remaining blueberry mousse paste and smooth it out. The blueberry cheese mousse is ready. Put it in the refrigerator for at least 5 hours. It is best to refrigerate overnight. After the mousse becomes hard, you can take it out and decorate it. ^_^
21. Put your favorite fruits on it. Those who can decorate the flowers can also squeeze a circle of flowers. I am a handicapped party. I don’t know how to squeeze flowers. Just put fruits and decorative cards directly on it.
22. Finished product
23. Isn’t it pretty after cutting it~ Enjoy the deliciousness to your heart's content^_^
Tips:Tips:
1. Gelatin must be soaked beforehand, and the step of pouring the mousse must be fast, otherwise there will be particles.
2. Don't whip the whipped cream too much, as it will lose the light taste of the mousse.
3. Demoulding can be successfully demoulded by covering it with a hot towel.
