Yogurt Mousse Cake
1.
Wrap the bottom of the six-inch movable mold with tin foil
2.
Put the digestive biscuits into the food processor and break them into pieces for later use
3.
Heat the butter into liquid for later use
4.
Mix the crumbled biscuits and the butter and stir well
5.
Put it in the mold and compact it with a spoon, then put it in the refrigerator for half an hour
6.
Gelatine tablets add cold water to soak softly for later use
7.
Cream cheese with sugar and whipped in warm water
8.
Whip until smooth and particle-free
9.
Add rum and lemon juice and beat evenly
10.
Add yogurt and beat evenly
11.
Mix the milk and whipped cream, add the soaked gelatine flakes, and heat it over water until the gelatine is completely integrated
12.
Add the gelatin liquid to the cheese paste three times, whipping thoroughly each time, and then add the next time
13.
Pour the mixed mousse into a mold with a biscuit bottom, and put it in the refrigerator for about 4 hours.
14.
Appreciation of finished products
15.
Appreciation of finished products
16.
Appreciation of finished products
