1. 150ml Tower brand whipped cream served on ice.
2. Whip the whipped cream until fine lines appear, and add 200ml of yogurt.
3. Add 10g of custard powder to about 20ml of cold boiled water, and the insulated water will melt.
4. Add 200ml of yogurt to the whipped cream, add 20g of powdered sugar, pour the custard powder solution into it, and stir evenly.
5. Pour the stirred cream yogurt mixture into a glass and put it in the refrigerator for an hour. Due to time, it is not refrigerated for several hours or overnight. The children were anxious to eat, and when they saw it solidified, they were ready to make a liquid layer of custard.
6. Soak the salted cherry blossoms in water in advance, wash off the salt, and set aside.
7. Cut 3 custard slices, 15g in total, cut the custard slices into small slices, soak them in 50ml of cold water, add 5g of powdered sugar, and melt in insulated water.
8. Take out the mousse cup that has been refrigerated for one hour in the refrigerator, and place the creamy cream on the surface of the yogurt mousse gently with a spoon.
9. After soaking the cherry blossoms, wipe them dry, gently put them in the cream of custard, and then put the glass in the refrigerator for 20 minutes.
10. After 20 minutes, the surface layer of creamy liquid layer has solidified, take it out of the refrigerator, and you can enjoy the delicious cheese cup. Because 15 grams of custard flakes are added, it solidifies faster.
11. The custard liquid must be gently put into the upper layer of the mousse cup, because the mousse layer is refrigerated for an hour, and it does not freeze too much, and because of time, it is not refrigerated for too long. The first cup was poured too fast, causing a small amount of mousse to reach the surface of the custard on the mousse layer, which affected the appearance. The overall effect is good, the yogurt mousse is rich in milk flavor, smooth and delicious. The sweetness I made is lower, and the sweetness can be added to the powdered sugar according to personal taste.
Tips:The custard liquid must be gently put into the upper layer of the mousse cup, because the mousse layer is refrigerated for an hour, and it does not freeze particularly solid. In addition, because of time, the children eagerly eat it and did not refrigerate it for too long. The first cup was poured too fast, causing a small amount of mousse to reach the surface of the custard on the mousse layer, which affected the appearance. The overall effect is good, the yogurt mousse is rich in milk flavor, smooth and delicious.
