Sakura Yogurt Mousse Cup

Overview

Cherry blossom custard layer, romantic flowers blooming, children like it very much. Sakura yogurt mousse has a rich milky aroma, a smooth and tender texture, and is both beautiful and delicious.

Tags

• dessert
• afternoon tea
• summer recipes
• students
• cold water
• custard powder
• custard slices
• salted cherry blossoms
• whipping cream
• yogurt
• powdered sugar

Ingredients

Steps

1. 1 Whip 150ml of Iron Tower brand whipping cream over ice.

   

2. 2 Whip the light cream until fine lines appear, add 200ml of yogurt.

   

3. 3 Add 10g of custard powder to about 20ml of cold boiled water, and dissolve in the hot water.

   

4. 4 Add 200ml of yogurt to the whipped cream, add 20g of powdered sugar, then pour the custard powder solution into it, and stir evenly.

   

5. 5 Pour the whipped creamy yogurt mixture into a glass and refrigerate for an hour. Due to time constraints, it was not refrigerated for a few hours or overnight. The children were eager to eat it, and after watching it solidify, they were ready to make the custard layer.

   

6. 6 Soak the salted cherry blossoms in water in advance, wash off the salt, and set aside.

   

7. 7 Cut 3 custine slices, totaling 15g, into small pieces, soak in 50ml of cold water, add 5g of powdered sugar, and dissolve in hot water.

   

8. 8 Take out the mousse cup that has been chilled in the refrigerator for an hour, and gently place the custard slices on the surface of the yogurt mousse with a spoon.

   

9. 9 After the cherry blossoms are soaked, dry them, place them gently in the custard liquid, and then place the glass in the refrigerator for 20 minutes.

   

10. 10 After 20 minutes, the custard liquid layer on the surface will solidify. Take it out of the refrigerator and enjoy the delicious cheese cup. Because 15 grams of custard flakes are added, it solidifies faster.

    

11. 11 The custard liquid must be placed gently into the upper layer of the mousse cup, because the mousse layer was refrigerated for an hour and was not particularly frozen. In addition, due to time constraints, it was not refrigerated for too long. The first cup was poured too quickly, causing small dots of mousse to rise to the custard level in the mousse layer, affecting the appearance. The overall effect is good, the yogurt mousse is rich in milk, smooth and delicious. The sweetness I made is lower. The sweetness depends on your personal taste. You can add more powdered sugar.