French desserts are very different from ordinary desserts, so the taste is naturally sweeter. According to the inquiry, the method of French mousse: cream cheese is softened at room temperature, gelatin powder is soaked in warm water, and the ratio of gelatin to water is 1: 3. Put the grease on the bottom of the mold, crush the digestive biscuits, mix in the melted butter, and put it into the mold to flatten. Add 10g sugar to the milk, heat until the sugar melts, turn off the heat, pour the hot milk into the egg yolk and stir well, then cook on low heat until the liquid expands, and then turn off the heat. Put the melted gelatine in and stir well. Heat 2/3 of the cream cheese, stir evenly and smoothly, turn off the fire and cool, then add another13 of the softened cream cheese and stir evenly, and finally pour the egg milk from the previous step into it and stir evenly. Add 20 grams of sugar to the whipped cream and stir until 8. Pour into the cheese paste and stir well. Pour mousse paste into the movable bottom mold, shake it several times to eliminate bubbles, put it in the freezer for 50 minutes, and then put it in the freezer for refrigeration 1.5 hours. Mousse's practice at West Point: an egg yolk and 20g sugar are constantly stirred until the color turns white. Pour in 130g milk, heat it to 80℃ on a small fire in an induction cooker, cool it slightly, add 120g of your favorite fruit stuffing or chocolate, and stir well. Soak 7.5g of gelatin tablets in ice water, squeeze out water, and add them into the above liquid and continue to stir evenly. Add 200 grams of animal cream beaten to 50% or 60% and stir well. You can add about 10g lemon juice or Cointreau wine to taste. This is the last mousse pulp. When filling the mold, you need to put 0.5cm thick sponge cake on the bottom layer and the middle layer respectively.