Sakura Mousse Cup
1.
Soak the gelatine tablets in cold water for later use. Drain the water when using.
2.
Sakura is soaked in cold water for later use. It needs to be brewed several times. If it is not clean, it will taste salty.
3.
The digestive biscuits are packed into food bags and rolled into crumbles.
4.
Add the melted butter to the biscuits and mix well.
5.
Fill the bottom of the pudding cup with crushed biscuits, press them slightly with a rolling pin, and put them in the refrigerator to freeze for a while.
6.
Add 15ml of lemon juice to the cream cheese that has softened at room temperature, 30g of fine sugar and beat with a whisk until smooth and no particles. (Tips concentrated lemon juice is generally adjusted to lemon juice according to the ratio of 1:7 with water)
7.
After soaking the gelatine softly, drain the water, melt it over a low heat and add it to the whipped cream cheese.
8.
Beat the whipped cream to 6 or 7 to distribute, and the surface has lines and can flow.
9.
Pour the cream cheese into the whipped cream and stir well.
10.
Put the mixture into the pudding bottle 8 minutes full.
11.
Dissolve 10ml of lemon juice, water and remaining sugar over low heat.
12.
Then add 10g gelatin tablets to continue melting.
13.
After the gelatine solution has cooled, pour it into the pudding bottle, adjust the position of the cherry blossoms, and put it in the refrigerator for more than 4 hours until the surface is solidified.
Tips:
Precautions:
1. If you are not in a hurry, the mousse can be refrigerated for more than 4 hours or even overnight. It is completely solidified.
2. When the cheese paste is put into the pudding cup, if it feels that it has gradually solidified, it can be melted in hot water for a few seconds and then added.
3. There will be some leftover when making egg cups with this recipe, and you can make several small cups of mousse. If you use a mousse cup to make about 8 pieces.
