How to make Sakura Soy Milk Mousse Cup

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  1. Stir 100g of softened cream cheese into a paste, add 40g of fine sugar and 3ml of lemon juice and stir evenly, then add 100g of lactone tofu, stir evenly and set aside

• 2. Add 5g of gelatine tablets to 45ml of white wine and soak until soft and set aside
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  3. Soak the salted cherry blossoms in warm water (remove excess salt), take them out and put them into a milk pot, pour 120ml of milk, turn on low heat and cook while stirring until it starts to bubble.Soak, turn off the heat, and strain out the cherry blossoms

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  4.Put in the soaked gelatine slices, stir to dissolve evenly

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  5. Pour the gelatin milk liquid into the cheese paste, Stir evenly, put into a container, and refrigerate for more than 3 hours until solidified

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  6.Take out and place salted cherry blossoms on top, sift over icing sugar for decoration, and enjoy