Strawberry Cherry Mousse Cake
by starqueen
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Prepare 10 Oreo cherry blossom biscuits. If you don’t like to eat the biscuit, put 8 on the bottom.
2. Take out the sandwich inside.
3. Put all into the food processor.
4. Break into fine powder.
5. Heat the butter over water until it is completely melted.
6. Pour the butter into the biscuit powder.
7. Use a spoon or something with a round bottom to firmly press the bottom of the biscuit, keeping the bottom of the biscuit at a level. Keep in the refrigerator.
8. Use a food processor to mash the strawberries into puree, and take out a part to make mousse.
9. Add whipped cream and sugar, beat with a whisk until the texture is gradually disappearing (a bit like yogurt).
10. Soak the gelatine tablets in water at room temperature until softened.
11. Take out 15 grams of gelatine slices and put them in the strawberry puree, heat on the lowest heat, and stir while heating until the gelatine slices are completely melted.
12. Pour the yogurt into the strawberry puree that has just been added to the gelatine slices, and mix well.
13. Put the whipped cream in and mix well.
14. Take the biscuit base out of the refrigerator and pour the mousse into it.
15. Shake quickly until the bubbles burst out. Freeze in the refrigerator for 30 minutes.
16. Mix the remaining strawberry puree with the remaining gelatine slices and heat on low heat until the gelatin slices are completely melted.
17. Take out the mousse, let the strawberry puree cool, and slowly pour it in from the edge to pour the mousse mirror surface. Keep in the refrigerator for more than 4 hours.
18. Blow the prepared mousse in a circular motion with a hair dryer, don't blow it too long, just blow it in a circular motion.
19. Find a tall cylinder and place it under the mold, slide the mold down, and easily take out the mousse.
20. Strawberries and cherry blossoms are dotted on the mousse
