Strawberry Frozen Cheese

Strawberry Frozen Cheese

1. The oatmeal biscuits are broken with a food processor. Note: You can also use a rolling pin to break into pieces, and you can also use digestive biscuits or Oreo biscuits.

2. Divide the biscuits into three cups, each about 20 grams.
Note: This is to make a cheese mousse cup that will not be demoulded, so do not add butter in the biscuit powder, otherwise the bottom of the cake will be too hard and will not move when you eat it.

3. Remove the stems of the strawberry, all into four, with the middle two slices as decoration; part of the leftover material is made of juice; part of the fruit is put in the strawberry cheese mousse filling.

4. Take 150 grams of strawberry leftovers and add about 15 grams of sugar to beaten juice.

5. Take 80 grams of softened cream cheese (PHILADELPHIA) and use a whisk to beat it smoothly.

6. Then add strawberry juice several times, and use a whisk to beat it smoothly each time.

7. Soak the gelatine tablets in cold water, drain the water, and then heat it over water until it melts.
Note: Take it out as long as it melts, too high temperature will affect the gelatine solidification effect.

8. Take a portion of the strawberry cheese paste and the melted gelatin liquid and mix well.

9. Then return to the strawberry cheese paste and mix quickly, and set aside.

10. Whip the whipped cream to about 5 to distribute, that is, the lines drawn out immediately disappear, lift the egg beater and slowly drip.

11. Finally, stir 5 portions of whipped cream and strawberry cheese gelatin paste, and then the strawberry cheese mousse filling is ready.

12. Assemble the strawberry cheese mousse cup, and put a circle of strawberry slices in the cup with the bottom of the cookie crumbs.

13. Pour some strawberry cheese mousse filling.

14. Sprinkle some diced strawberries.

15. Pour another layer of strawberry cheese mousse filling and sprinkle some diced strawberries.

16. Pour another layer of strawberry cheese mousse filling to cover the diced strawberry, then put it in the refrigerator for 4 hours and make the other two in turn.

Tips:

1. If you want to make a non-mold mousse cup, do not add butter in the biscuit powder, otherwise the bottom of the cake is too hard and it will not move when you eat it. On the contrary, the butter must be put on the mold to let it solidify.
2. The ratio of gelatin powder to liquid is about 1:40.
3. The glass I use is six-sided, and the strawberry slices don’t stick to the wall, so it’s best to choose a smooth surface.
4. The amount of strawberry fruit is not fixed. According to my preference, I use a larger amount. If you want to demold, you need to reduce it, otherwise the cut surface will not be smooth.