Yogurt Mousse
1.
Prepare raw materials and molds.
2.
The biscuits are broken with a food processor. Add melted butter, mix well, fill in molds, compact, and refrigerate for later use.
3.
Gelatine powder is first mixed with a little bit of ice water, and then stirred and melted into a liquid state with insulated water.
4.
Pour the melted gelatin liquid into the yogurt and mix well.
5.
Add whipped cream and caster sugar, and whip. Take a large portion of whipped cream, add yogurt, and mix well. A small portion of whipped cream mousse is left for surface decoration.
6.
Pour the mousse liquid into a 4-inch square mousse ring in the kitchen and refrigerate for at least 5 hours.
7.
After the refrigerated mousse, use a hair dryer to heat the mousse ring and demould. You can also use a hot towel to wrap the mousse ring to release the mold. Feel free to squeeze some butter balls.
8.
Feel free to sift some cocoa powder for decoration.
Tips:
1. I use commercially available yogurt. It's already very sweet, so there is no sugar in the mousse. If you use your own yogurt, you can add some sugar to increase the sweetness.
2. The surface decoration of the mousse is as you like. Use the whipped cream in the mousse liquid to leave some enough to squeeze the cream ball.