Yogurt Cheese Mousse
1.
A piece of greased paper is placed on the bottom of the six-inch round movable bottom mold.
2.
After breaking 100 grams of digestive biscuits, put them into a fresh-keeping bag, and use a rolling pin to crush them, but do not roll them into the bottom of the biscuits.
Heat 40 grams of butter until melted.
3.
Mix the butter and biscuits together.
4.
Pour the mixed biscuits into a mold, compact and flatten them, and put them in the refrigerator for later use.
5.
Cut the gelatine slices into large pieces and soak them in cold water for later use.
6.
2 egg yolks + 75 grams of granulated sugar + 40 grams of milk with egg yolk and stir well.
7.
Heat the hot water at 80 degrees Celsius and keep stirring until it becomes a thick milk foam.
8.
Take it out of the hot water, put it in cold water and continue to stir until it cools down and becomes thicker.
9.
Whip the whipped cream at a low temperature until it can maintain clear lines and a little fluidity (6 distribution), put it in the refrigerator, and refrigerate for later use.
10.
200 grams of cream cheese softened at room temperature, cut into small pieces, stir in insulated water until smooth and no particles.
11.
Add 180 grams of yogurt and stir until fully incorporated.
12.
Add 10 grams of brandy and the egg yolk emulsion of step 8, and mix well with a spatula.
13.
Drain the soaked gelatine, heat it over water to melt, add it to the mixture in step 12, and mix well.
14.
Add the whipped cream and mix well.
15.
As shown in the picture, the mixed mousse paste should be even, fine, and very thick.
16.
Pour the mousse paste into a 6-inch round cake tin, shake it a few times on the case to flatten the surface and produce large bubbles.
17.
Put it in the refrigerator and freeze for 4 hours to set.
18.
Take it out and blow around the mold with a hair dryer to easily demold.
19.
Use a spatula to move the cake to the plate.
20.
Just use kiwi, mango and strawberry to make some simple decorations, if you find it troublesome, you can omit this step.
21.
It can also be directly cut into small pieces and served with a spoonful of blueberry sauce. The taste is also great.
Tips:
1. The egg yolk must be fully heated, otherwise it is unhygienic and must be stirred continuously during the heating process;
2. Cream cheese must be stirred with insulated water to be smooth and particle-free;
3. The whipped cream should not be beaten too much, otherwise it will not be easy to mix well;
4. After fully cooling and shaping, demoulding.
