How to make Sakura Mousse (6 inches)

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  1.Biscuit base, prepare materials

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  2.Crush the biscuits, melt the butter in the microwave, and mix well

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  3.Put in the mousse ring and compact it, then refrigerate for later use

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  4.Mousse, prepare materials, soak gelatin sheets in cold water until soft

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  5.light Pour the cream into the sugar in two batches and beat until thick (milkshake-like)

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  6.Soften the cream cheese in the microwave and beat until smooth

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  7. Add yogurt , lemon juice and stir well

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  8.Gelatin sheets are melted in hot water p>

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  9. Pour the cream cheese mixture and gelatin into the light cream and stir quickly Even

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  10. Pour out half of it and add two drops of edible red coloring (red heart fire dragon) It’s better to squeeze out the juice from the fruit and pour it in.It’s natural without pigment.I don’t have dragon fruit at home and I want to use pigment instead.Dear friends, you can make a white mousse without the pigment.)

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  11.Pour into the mousse ring and refrigerate for about half an hour

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  12. Take it out, pour in the remaining mousse, and refrigerate overnight (if you are in a hurry, it is best to refrigerate for more than 4 hours) )

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  13. Mirror surface, prepare materials, soak gelatin sheets in cold water until soft, cherry blossoms Soak in hot water in advance (if it is not soaked, you can gently rub it back and forth with your hands a few times, small bubbles will come out, and the petals will open on their own)

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  14.Melt gelatine sheets in hot water

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  15. Add sugar, lemon juice, and gelatine to purified water, stir well, and skim off the foam

• 16.Pour in a circle and add cherry blossoms
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  17.Put it in the refrigerator and adjust the position of the cherry blossoms (refrigerate for more than 4 hours.I made it at noon and ate it at night)

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  18.The hair dryer is unmoulded and can be started