Yogurt Fruit Mousse
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Mousse cake base material: Guyou original biscuit: 80g, butter: 40g mousse material: yogurt: 200g, caster sugar: 20g, light cream: 200g, isinglass powder: 15g, cold water: 60g , Fresh fruit pellets: appropriate amount
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Production: 1. Make the mousse cake base first, put the biscuits in an egg-beater and mash them first
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2. Use a sieve with a larger hole to sift the biscuits, and the remaining large-particle biscuits will be crushed and sieved in the same way.
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3. After the butter melts in the heat insulation water, add it to the biscuits and mix evenly with a spatula
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4. Pour the mixed biscuits into a 6-inch cake mold, flatten it with a spatula, and put it in the refrigerator for later use
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5. Pour the isinglass powder into cold water and dissolve it first
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6. Add yogurt and fine sugar together with heat insulation water (to sugar) and stir evenly
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7. The whipped cream can be used if there are lines in the seven distribution
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8. Pour the mixture of yogurt and sugar into the whipped cream and mix well
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9. The soaked isinglass heat-insulating water melts into a liquid state
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10. Pour the liquid isinglass into the mixture of step 8 and mix well to form a mousse paste
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11. Take out the mold from the refrigerator, and pour half of the mousse into the mold
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12. Sprinkle another layer of fresh fruit pellets
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13. Pour in the remaining mousse paste to cover the fruit in the middle
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14. Pour the mousse paste and shake it slightly to make the surface smooth, and put it in the refrigerator for 3 hours
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15. Take out the refrigerated mousse and apply a hot towel to the periphery of the mold, so that the periphery of the mousse is slightly heated to melt and release the mold.
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16. Take off the mold and put the mousse on the plate
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17.Finally decorate some fruits you like to eat
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Finished
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