Strawberry Cheese Mousse
1.
Soak the gelatine with cold water and break the soft strawberries with a juice machine. Pour in sugar, lemon juice and water and mix evenly. Add the soaked gelatine slices. Heat the strawberry mixture over water and keep stirring until the sugar and gelatine slices are completely dissolved. Remove from water and cool to room temperature
2.
After the cream cheese is soft at room temperature, beat with a whisk until smooth and no particles
While beating, add the strawberry jam mixture made in the fourth step until it is completely mixed and becomes a strawberry cheese paste. Put it in the refrigerator for a while, let the paste become a certain consistency, and then use light cream to beat it to 60%, and the surface will appear. Pour the whipped cream into the strawberry yogurt with the texture, mix well with a spatula, the strawberry yogurt mousse filling is ready
3.
Spread a piece of sponge cake on the bottom of the mousse cup, pour half of the mousse filling and then a piece of cake, pour the other half of the mousse filling, smooth it out, and refrigerate for more than 5 hours or overnight until the mousse filling is completely solidified. The jelly is heated and melted into a liquid state. Use a brush to brush on the surface of the mousse as soon as possible, and it will solidify.
Tips:
1. After the strawberry yogurt is made, refrigerate for a while. When the whipped cream of the yogurt uhe has a similar consistency, they will be easy to mix evenly.
2. Strawberry jelly is melted and brushed on the surface of the mousse. After re-solidification, it can have the same effect as mirror pectin.
