Sakura yogurt mousse cake
Overview
Mom and dad’s 31st wedding anniversary…the whole beautiful Sakura Yogurt Mousse Cake celebration!!!!!
Tags
Ingredients
Steps
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Soak the cherry blossoms in cold water and set aside.
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Oreo cookies (without filling cream), smashed in a food processor.
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Microwave the butter on high for 1 minute and 30 seconds to melt.
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Pour in the Oreo cookie crumbs and mix well.
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Put the crumbled Oreo cookies mixed with butter into the mold and press them tightly, cover with plastic wrap and refrigerate for 15 minutes.
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Soak the gelatine sheets in purified water for 5 minutes until soft, then melt in hot water and set aside. (Due to the cold weather in winter, I soaked the gelatine sheets twice and added the pink mousse liquid and the original mousse liquid in batches.)
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Add the light cream to the caster sugar and beat until half-past (that is, a clear texture appears).
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Take a lemon and squeeze its juice.
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Add appropriate amount of lemon juice to the whipped cream and mix the yogurt evenly.
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Take an appropriate amount of strawberries and use a food processor to make strawberry juice (for dyeing).
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Pour out half of the mousse liquid, add strawberry juice, stir evenly, add gelatine liquid and stir quickly evenly.
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Pour the pink mousse into the mold first and put it in the refrigerator for 1 hour.
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After the pink mousse solidifies, pour in the original mousse liquid and put it in the refrigerator for 3 hours.
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After the mousse has completely solidified, start making the mirror surface. Melt the gelatine sheets in hot water, add sugar and an appropriate amount of lemon juice to the purified water, add the gelatine sheet solution and stir evenly, then pour it gently along the edge.
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Finally, drain the soaked cherry blossoms, place them on the surface of the mousse, adjust their position, and put them in the refrigerator overnight.
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Take out the mold and the finished product is completed (I forced the mold out and the edges were a little blurry).
