Strawberry jam: strawberry 150g | sugar 35g | lemon juice 4g.

Blueberry sauce: blueberry 70g | sugar 30g | lemon juice 3g.

Practice: cut strawberries into small pieces+sugar and mix well for half an hour; Mix blueberry and sugar, crush and leave for half an hour;

Put the blueberries in the pot and add lemon juice to simmer until they are thick (the same is true for strawberry jam)

Biscuit bottom:

Caramel biscuit 80g? Melt butter 140g.

Cheese:

Cream cheese 350g sugar 40g? Milk 50g

Gelatine 10g? Cream 160g? Strawberry jam 100g? Blueberry sauce 60g

Practice:

1. digestive biscuits smashed+melted butter, mixed well, spread into a mold and compacted, and put it into a refrigerator for refrigeration equipment.

2. Stir the softened cream cheese smoothly, add sugar and stir well.

3. Soak gelatin tablets in cold water in advance, mix them with milk, heat and melt them in water, and pour them into cream cheese and mix well.

4. Beat the whipped cream to 5 and distribute it. Pour it into the cheese paste and mix well. Divide the cheese paste into 3 parts.

5. Add blueberry sauce to the 1 part, mix, frame the flower bag, squeeze it into the biscuit bottom mold, and freeze it for 10 minute.

6. Squeeze the second portion of original cheese paste into a framed flower bag on blueberry cheese, and freeze for 10 minute.

7. After the third part is mixed with strawberry jam, pour it directly on the original cheese and refrigerate it in the refrigerator for more than 4 hours; It's OK to sprinkle some coconut after demoulding.