Rainbow Yogurt Mousse
1.
Use a food processor to break the digestive cake, or put it directly into a bag and roll it into pieces
2.
Soak the gelatine tablets with an appropriate amount of drinking water
3.
Butter melts in water
4.
Add the broken digestive cake to the butter liquid and mix well
5.
Wrap the bottom of the mousse ring with a layer of plastic wrap, then wrap it with tin foil and place it on the pizza pan. Pour the crumbled butter biscuits into the mousse ring, flatten it with a spoon, and then cool it in the refrigerator.
6.
At this time, add the granulated sugar to the yogurt and mix well
7.
The whipped cream is directly beaten with an electric whisk until it has a slight texture
8.
Drain the gelatine slices, then melt in water
9.
Add the gelatin liquid to the yogurt and stir quickly while adding
10.
Add the yogurt liquid to the cream frosting, stir evenly to become a yogurt mousse liquid
11.
Divide the mousse liquid into 4 portions and add two drops of edible fondant coloring to each portion
12.
Mix well separately
13.
Pour the mousse liquid into the 6-inch mousse ring from the middle, the order is green, red, blue, and yellow. After pouring, there is no need to shake, and the surface is sealed with plastic wrap, and placed in the fresh-keeping layer of the refrigerator for more than 4 hours
14.
Tear off the tin foil and plastic wrap, cover the mousse ring with your hand for a while, and release the mold
15.
Cut into small pieces when you eat
16.
Taste delicious!
Tips:
1. The formula uses 6-inch mousse ring;
2. When whipping the whipped cream, don't overdo it, just send it until it has a little texture, otherwise it will affect the taste;
3. When adding gelatine to yogurt, stir quickly to prevent gelatine from condensing. If condensed, it can be melted in water to recover;
4. Don't shake after pouring the mousse, so as not to affect the shape of the pattern.
