Name: Sakura Mousse
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Oreo; 160g Cream cheese; 150g Yogurt; 10ml rum; 40ml milk; 5g Salted sakura; 100g Light cream; 200ml Sprite; 10ml Lemon juice; 22g Gelatin powder; 40g butter; 40g granulated sugar; Some pigment

Sakura Mousse

1. Dessert the Oreo, soak the cherry blossoms in water, and heat the butter in the microwave for 20 seconds until it melts.

2. Put Oreo in a fresh-keeping bag and use a rolling pin to crush the biscuits into crumbs.

3. Pour the butter into the cookie crumbs and mix well.

4. Spread the Oreo mixture on the bottom of a 6-inch cake mold, compact it, and refrigerate for later use.

5. Take a large bowl, add cream cheese to room temperature, pour in sugar and stir well.

6. Use an electric whisk to stir in warm water until the surface has clear lines.

7. Add the rum and lemon juice and mix well.

8. Add yogurt and mix well.

9. Take another bowl and pour whipped cream and milk.

10. Pour 12 grams of gelatine powder into 60ml of cold water, stir evenly, and let it set.

11. Heat over water and stir while heating until the gelatin is completely melted.

12. Pour it into the cream while it is hot, and stir well.

13. Pour the gelatin cream mixture into the cheese paste and mix well.

14. Separate a portion and add the red pigment, and mix well.

15. Take out the cake tin, slowly pour the pink cheese paste, tap lightly to expel the bubbles.

16. Then pour in the white cheese paste, tap lightly to expel the bubbles, and put it in the refrigerator for about 30 minutes.

17. In the meantime, use a hand mixer to stir the Sprite until there are no bubbles.

18. Put 10 grams of gelatine powder into 100ml of cold water, stir evenly, let it solidify, heat it over water until it melts, then pour it into Sprite, and stir evenly.