1. Wrap a few layers of plastic wrap on the bottom of the 6-inch heart-shaped mousse ring.
2. Use a rolling pin to crush the Oreo biscuits and pour them into a bowl for later use.
3. The butter is melted by heating in water.
4. Add the melted butter to the biscuits, stir them evenly, and try to make all the biscuits covered with butter.
5. The processed biscuits are poured into the mold, and the rolling pin is erected to compact the biscuits. Then put it in the refrigerator and freeze for later use.
6. Add two pieces of gelatine slices to edible cold water and put them in the refrigerator for later use.
7. The strawberry used for veneer is slightly cut off the pedicle to make it flat, and then cut in half. Place the cut surface close to the mold and make a circle.
8. Remove the stems of fresh strawberries and cut them into small pieces, add powdered sugar and lemon juice, and use a blender to make strawberry puree.
9. Take out the soft soaked large gelatin sheet, drain the water and heat it over water until it melts.
10. Pour the gelatin liquid into the strawberry puree and mix well.
11. The whipped cream is whipped until the lines appear, but it is still in a fluid state, and it is distributed about 6 times.
12. First take half of the whipped cream and add it to the strawberry puree, stir evenly with a spatula.
13. Pour the strawberry puree back into the whipped cream, continue to mix well, and the mousse is ready.
14. Take out the bottom of the frozen biscuit, pour in the strawberry mousse, put it in the refrigerator and freeze for 20 minutes.
15. Drain the small portions of gelatine slices and heat them over water to melt.
16. Remove the stems and cut into pieces like the mirrored strawberries, add powdered sugar and lemon juice to puree, then add gelatine liquid, and mix well.
17. .Take out the frozen mousse paste. At this time, you can see that its surface has solidified a little and it doesn't stick to your hands.
18. Gently pour the mirror strawberry puree into the mold. If there are bubbles on the surface, use a toothpick to break it. Then put it in the refrigerator overnight.
19. The mousse was taken out the next day, the plastic wrap at the bottom was carefully torn off, and then it was laid flat on a plate. Blow a few times along the mold with a hair dryer, and gently lift the mold so that it can be easily demolded. Finally, decorate with whipped cream and strawberries.
20. The sweet and sour strawberry mousse is ready. Cut a piece and have a good time.
Tips:1. The cold water for soaking gelatine tablets must be edible.
2. There is no need to put lemon juice.
3. It is best to refrigerate mousse cake overnight for better solidification.
4. The mousse cake should be refrigerated, preferably not more than 3 days.
5. The amount of the recipe is suitable for a 6-inch heart-shaped mousse ring.
