How to make Sakura Gradient Mousse

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  1.Prepare raw materials.Whip the light cream and sugar until wet peaks form.Place in the refrigerator to chill until ready to use.

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  2. Melt the butter over low heat, add the biscuit powder and stir-fry over low heat.Place in the mousse circle as a base.

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  3. Let the cheese soften at room temperature, then soften it in water until it can be mixed together.

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  4. Add yogurt and sugar to the softened cheese and stir until smooth.

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  5.Isinglass powder melts in water.

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  6. Add cheese paste to the cream, then add melted isinglass and a few drops of lemon juice.Stir until smooth and make original mousse paste.

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  7.Put one-third of the original mousse paste into the dragon fruit and mix Evenly distribute and form into a pink mousse.

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  8.Make a base of biscuits and pour in pink mousse.

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  9. Add the original mousse paste after refrigerating for 2 hours.Also refrigerate for two hours.
  

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  10. To make a mirror surface, water + sugar + gelatine tablets, water barrier Melt, then let cool to room temperature.

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  11. Pour gently from the edge.Arrange the cherry blossoms in any pattern you like.

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  12.Refrigerate for 4 hours.Take it out and that's it.

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  13.Let’s get started! ! ! !