Materials? Yogurt (Mu Shi Lian or An Mu Shi) 200g whipped cream (Nestle) 200g?

50g of powdered sugar, 2 and a half pieces of gelatin (or gelatin powder) (1 2g), 70g of cold boiled water, 0/0g of fresh lemon juice/kloc, 2 pieces of Qifeng cake,1block?

The way of yogurt mousse?

Cut the gelatin tablets into small pieces and soak them in 70 grams of cold boiled water to soften them (never soak them in hot water, otherwise they will lose their coagulation power);

Please click to enter a picture description.

Beat the whipped cream until it is thick, stop beating when there are lines on the surface, and put it in the refrigerator for later use;

Send-away state: After the beating head is lifted, the dripping fresh cream can accumulate on the surface instead of disappearing immediately.

Please click to enter a picture description.

Add powdered sugar and lemon juice to yogurt and stir well;

Please click to enter a picture description.

Heating and stirring the softened gelatine tablets with water soaked in water to dissolve them into liquid, then immediately pouring them into yogurt and stirring evenly while it is hot;

Please click to enter a picture description.

Then pour the yogurt into the whipped cream and stir well, and the mousse is ready;

Please click to enter a picture description.

Prepare two Qifeng cakes;

Please click to enter a picture description.

Take a piece and put it at the bottom of a six-inch round die;

Please click to enter a picture description.

Pour in half of the mousse and sprinkle with some fresh fruit;

Please click to enter a picture description.

Cover with another cake;

Please click to enter a picture description.

Pour the remaining mousse solution, smooth it with a scraper, and shake the mold twice to shake out the bubbles inside;

Please click to enter a picture description.

Wrap the mold in a fresh-keeping bag and refrigerate for more than 5 hours;

Please click to enter a picture description.

When demoulding, put the mold on a water cup, cover it with a hot towel, or blow it around the mold with a hair dryer, and it will be easy to demould after pressing it down.

Please click to enter a picture description.

skill

1, the whipped cream must be put in the refrigerator one day in advance and delivered the next day; ?

2, but remember that yogurt does not need to be refrigerated, the temperature after refrigeration is too low, and it is easy to deteriorate when poured into gelatin solution;

3, without lemon juice, the taste is also very good; This is a six-inch formula, and all eight-inch materials are doubled;

4. When pouring into the mold, hold it higher and pour it down. After pouring, shake it a little left and right twice and it will be flat;

The cake slices float because the mousse is too thin. Put it in the refrigerator for a few minutes, stir it evenly after it is slightly thick, and then pour it into the mold, so that the cake slices will not float;

6, caking or bumps, because the temperature of yogurt is too low after refrigeration in the refrigerator, and it is partially solidified after pouring gelatin. In this case, as long as the mousse cadmium solution is heated, stirred until the pimple disappears, cooled and poured into the mold, the pimple disappears.