1. Use a food processor to break the digestive biscuits or use a rolling pin to break them for later use.
2. The butter melts in water.
3. Mix the melted butter with the biscuits and mix well with a spoon.
4. Wrap the bottom of the mousse ring with plastic wrap, spread the mixed biscuits into the bottom of the mousse ring, compact with a spoon and send it to the refrigerator for refrigeration for later use.
5. Cut the gelatine slices into small pieces and add cold water to soak until soft.
6. The insulated water is constantly stirred until it is completely melted.
7. Rinse and drain the strawberries, dice them into a mixing cup, add 35 grams of pure milk and 35 grams of caster sugar.
8. Beat into juice and sift the strawberry juice twice.
9. Mix the gelatine flakes and strawberry juice, stir well and set aside.
10. The whipped cream is distributed at low speed with an electric whisk at a low speed until 6-7.
11. Pour the strawberry paste with gelatin slices into the whipped cream.
12. Stir evenly with a spatula to make the mousse liquid.
13. Pour the mousse liquid into the mousse ring, shake it a few times to produce large bubbles, cover with plastic wrap and put it in the refrigerator for more than 4 hours.
14. Add a little boiled water and granulated sugar (outside the amount) to QQ sugar, heat it over water until it melts completely, and let it cool for later use.
15. Take out the mousse cake from the refrigerator, sieve the melted liquid of QQ sugar and pour it onto the surface of the mousse cake, and then put it in the refrigerator for about 30 minutes to form a mirror surface.
16. Take out the mousse cake for a little decoration, and the sweet and sour strawberry mousse cake is ready.
17. A silky texture that melts in the mouth.
18. Finished picture.
19. Finished picture.
Tips:The mold uses a 6-inch heart-shaped mousse ring from Sannengwu Nuo. When demolding, you can apply a hot towel to the outer ring of the mousse ring for a while, or you can use a hair dryer to blow on the outer ring of the mousse ring to release the mold. QQ sugar is a bit sour, so add a little granulated sugar to neutralize it when it is melted, it will be less sour.
