Milk Tea Cheese Ocean Mousse (8 inches)

Published Aug 3, 2021 at 19:59pm ET

The ocean is a natural scene of supernatural artifice. Living in the steel and cement inland, we always have some beautiful yearning for nature, especially in summer, a blue and white season. Marine cheese mousse is a set of recipes that I have developed by improving other peoples recipes. I hope you will like it.

Food Material List

1 butter 70g
2 Digest cookies or have lots of fun 200g
3 Unsalted butter 250g
4 Pearl milk tea or silk stockings milk tea 350ml
5 Cream cheese 220g
6 Old yogurt 140g
7 Coconut or pearl of milk tea Appropriate amount
8 Blue RIO Cocktail (Decoration) 227ml
9 Coconut (Decoration) Appropriate amount
10 Digestive biscuits (decoration) 80g
11 White Chocolate (Decoration) 50g
12 Marine Mousse Mould One
13 Gelidine tablets 4 tablets 20g
14 Gillidine powder or gillidine tablets (decoration) 10-15g
15 Berry sugar 90g
16 Taiping Milk Salt Soda Cake (Decoration) Appropriate amount

Operational steps

1 Digestive biscuits (non-decorative dosage) are packed in fresh-keeping bags, crushed with rolling pins, or crushed directly with a dressing machine. The pan is set up and preheated over low heat, and butter is poured into the pan at about the same time to melt it. Then the crushed digestive biscuits are poured into the pan and stirred well. Pour in the 8 inch abrasive and use the rolling pin at both ends or the bottom of the bowl. Squeeze the biscuits with appropriate strength, press them flat and compact. Cover them with a fresh-keeping bag and refrigerate for 15 minutes.
2 Pour the light butter (it takes 24 hours to refrigerate) into the beating bowl. First stir at low speed for about 1 minute, then beat at high speed for 4 to 5 minutes to 7,8% shoot. You can add 30 grams of granulated sugar or not during the pastime. Set aside after dispatch.
3 After softening the cream cheese at low temperature, stir it manually with an egg beater, add yogurt, stir it evenly and smoothly, then add milk tea. Stir well, then add 70 grams of sugar or 90 grams of fine sugar together.
4 After softening with cold water, gently squeeze and dry the gelatin tablets, then melt them in water. After melting, add the pearl milk tea cheese mixture (sifted), stirring evenly. After that, add 1/3 whipped cream at low speed in an egg beater, whisk evenly, then add 1/3 whisk evenly, and finally add the remaining whisk evenly.
5 Take out the bottom of the frozen digestive biscuit cake, evenly spread coconut on it, then gently pour the milk tea cheese mousse paste into it, smash it lightly on the table, shake out the bubbles under it and wipe the surface with a scraper. Cover with a plastic film and freeze for 4 hours or 1 hour. (remember the time when its frozen, not too long)
6 Pour the blue cocktail into a small stainless steel pot. Add 2 pieces of soft-frozen gelatin or 15 grams of gelatin powder into a bowl to cool. Cover with a film and put in the refrigerator for 1 hour.
7 White chocolate is broken into small pieces and melted in water to form a liquid. If it cannot melt, add some milk to melt, then add two spoons of gelatin powder to dissolve it and pour it into the abrasive tool. Freeze for one hour.
8 Take out the frozen milk tea mousse (milk Tea Mousse needs 3 to 4 pieces of gelatin to freeze well), then take out the frozen cocktail, crush it with a knife or fork, gently put the spoon into the top of the mousse and put it into the shape of the ocean (the radian shape of the ocean is better), and then put the decorative digestive biscuit and the Taiping biscuit into the cooking. The machine crushes and sieves, lays the beach with a spoon, and gently sprinkles some coconut roses between the sea and the beach as waves. Then take out the frozen shell chocolate and set it up. Success!

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