Pink strawberry gradient mousse cake

Biscuit base

6-inch mousse, 80g digestive biscuits, 35g butter

1. Crush the biscuits, add melted butter and mix well

2. Pour into the mold, flatten and compact, and place in the refrigerator for later use

Mousse

Cream 350g cheese, 50g sugar, 200g strawberry jam, 50g milk, 10g gelatin sheets, 200g whipping cream, edible pink coloring

Method:

1. Cream cheese softened at room temperature? Stir the sugar smoothly

2. Soak the gelatine slices in cold water until soft, then add them to the warm milk

3. Add the strawberry jam separately

4. Mouth Divide the paste into 4 parts, pour 1 part into the biscuit mold, and freeze in the refrigerator for 10 minutes

5. Add pink coloring to the remaining 3 parts to make it a gradient color

6. Pour the colors into the mold from light to dark (freeze for 10 minutes for each color). After pouring the darkest color, refrigerate for 4 hours until it solidifies

7. After unmoulding, decorate with diced strawberries and flowers.