Sakura Cheese Mousse Cake
1.
Large collection of raw materials.
2.
After breaking the digestive biscuits, put them in a fresh-keeping bag and crush them with a rolling pin. Heat the butter over water to melt into a liquid, pour it into the biscuits and mix well.
3.
Divide the biscuits evenly among the cups and compact them. Put it in the refrigerator for about 20 minutes.
4.
The whipped cream is beaten with an electric whisk to a grainy and semi-fluid state.
5.
Soak the gelatin tablets in cold water, soak them softly, put them in a container and heat them until melted.
6.
After the cream cheese has softened at room temperature, beat it with an electric whisk until it is smooth and free of particles. Add caster sugar, milk, gelatine, lemon juice, rum, and whipped cream, stir evenly with an electric whisk, and the original mousse is ready.
7.
Add two tablespoons of warm water to the fruit and vegetable strawberry powder to melt. I forgot to take strawberry powder when I took a group photo, haha.
8.
Take half of the mousse paste, add the blended strawberry powder and mix well to make a pink mousse paste. Divide the pink mousse into the cups and tap them to create bubbles. Freeze for 20 minutes.
9.
6 Take out the original mousse paste from the refrigerator, pat to shake out bubbles, and smooth the surface. Refrigerate for 2 hours
10.
Sakura gently wash away the salt, soak in warm water in advance and set aside. Change the water several times, otherwise the salty taste won't match the mousse taste.
11.
Gelatine tablets are soaked in cold water to soften, put in purified water, add fine sugar and heat in water. After the gelatine tablets are completely melted, turn off the heat and let cool.
12.
After the mousse is completely solidified, take it out of the refrigerator, gently pour the liquid from the previous step along the wall of the cup, add the cherry blossoms, adjust the position, and refrigerate for 2 to 4 hours until it solidifies completely. The Sakura Cheese Mousse Cup is complete.
13.
Another beautiful photo???
Tips:
Tips:
1. The whole piece or large piece of custard will melt more easily after soaking in cold water without tearing it into small pieces.
2. It is recommended to use Japanese imported salted cherry blossoms, which are more vivid than domestic cherry blossoms.
