Strawberry Mousse

Strawberry Mousse

1. Prepare materials

2. Put the digestive biscuits into a fresh-keeping bag, and crush them with a rolling pin

3. Heat the butter over water until it melts

4. Pour the melted butter into the biscuits and stir evenly

5. Pour the mixed biscuits into the mold, compact with one end of a rolling pin, and put it in the refrigerator for later use

6. Add 10g gelatin powder into 40g water and mix well

7. Put it in the pot and heat it until the gelatin liquid is transparent (stirring constantly), set aside to cool for later use

8. Whipped cream with soft sugar

9. The whipped cream has obvious traces after the whisk (it is not flowing, it is distributed about six)

10. Add strawberry jam, cut and mix evenly with a rubber spatula

11. Pour in the cooled gelatin liquid, quickly cut and mix evenly

12. Take out the bottom of the biscuit, pour into the mousse liquid, flatten the surface with a spatula, and put it in the refrigerator for about 1 hour, until the mousse liquid has solidified.

13. Remove the stems of the strawberries and soak them in cold water

14. Add 15g gelatin powder into 60g water and mix well

15. Put it in the pot and heat it until the gelatin liquid is transparent (stirring constantly), set aside to cool for later use

16. Add appropriate amount of honey to 200g of cold boiled water

17. Add a little lemon juice

18. Add the cooled gelatin liquid to the honey water, stir evenly, and set aside

19. Take out the solidified mousse, circle a layer of oil paper (for easy demoulding) on the inside of the mold on the mousse, and pour the strawberries into the strawberry mousse liquid

20. Gently pour the stirred honey water and return it to the refrigerator to freeze until set

21. Take it out after about 2 hours, gently tear off the upper layer of oiled paper, and then blow around the mold with a hair dryer to release the mold.