6 inch strawberry Cheese Mousse

Published Feb 4, 2023 at 06:40am ET

The jam is accompanied by blueberry jam. Last time I had a pea puff, the picture was gone. The blueberry was made this time before the picture was added.

Food Material List

1 Material: biscuit base
2 Oreo biscuits (net weight after sandwich removal) 80g
3 butter 30g
4 Material: Muse liquid
5 Cream cheese 125g
6 Lemon juice 15ml
7 Natural yoghurt 50g
8 Unsalted butter 200g
9 Strawberry jam (between 100g and 150g, self-regulating according to taste) 125g
10 Gelatin powder 12.5g
11 Drinking water 37.5G

Operational steps

1 Oreo biscuits go to the sandwich.
2 The net weight is 80g.
3 Break the biscuits with a cooking machine.
4 The butter is heated and melted in a microwave oven.
5 Add butter and biscuit crumbs.
6 Mix well.
7 The bottom of the mould is lined with oil paper, and the biscuits mixed with butter are crushed and compacted. Refrigerate for 20 minutes.
8 Prepare drinking water. Sprinkle the gelatin powder evenly on it and let it stand for more than 10 minutes.
9 Keep cream cheese in a basin and soften it in hot water.
10 Use an egg beater to beat smoothly and take it out of the water.
11 Heat the gelatin in hot water.
12 Add 30g strawberry jam. Smooth at low speed.
13 Add the remaining strawberry jam. Stir evenly at low speed.
14 Add yogurt. Stir well.
15 Add lemon juice and mix well.
16 Stir the gelatin solution while heating to ensure that it is completely dissolved and removed.
17 Take some strawberry cream cheese solution and put it into the gelatin solution. Stir well.
18 Stir well and pour all into the remaining strawberry cream cheese.
19 Stir to make it mixed evenly.
20 Beat the butter to 4 and distribute it. That is, the appearance of lines and disappearance of the state.
21 Half of the cream goes to strawberry cream cheese. Stir to make it mixed evenly.
22 Stir well, then pour back into the remaining butter, and mix evenly.
23 Pour into the mould and refrigerate for 4 to 6 hours.
24 Finished product drawings.

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