Watermelon Yogurt Mousse (6 inches)

Overview

In the hot summer, it feels so cool!

Tags

• dessert
• children
• afternoon tea
• butter
• cookies
• fish gelatin powder
• original yogurt
• purified water
• sugar
• watermelon juice

Ingredients

Steps

1. 1 Crush 90 grams of biscuits with a rolling pin, melt the butter in water, then pour in the biscuit crumbs and mix well. Pour it into the mold and compact it with a spoon, then put it in the refrigerator for later use.

   

2. 2 Remove the pulp from the watermelon, remove the seeds, cut into cubes, pour into a food processor and puree, then filter to extract the juice. It's better to filter it more than once. Let rest for 10 minutes between each filtering.

   

3. 3 Melt 5 grams of isinglass powder, 20 grams of sugar and 40 grams of purified water in hot water. Pour in 200 grams of yogurt and mix well. Then pour into a mold filled with biscuit crumbs. Smooth the surface and put it in the refrigerator for half an hour

   

4. 4 Add 10 grams of isinglass powder to 80 grams of watermelon juice and melt in hot water, then pour into the remaining 250 grams of watermelon juice and stir evenly. Don't take the mold out of the refrigerator this time, pour the watermelon juice directly into the mold. Freeze for 1 hour

   

5. 5 After an hour, take out the mold, place it on a taller cup, and use a blower to blow around the mold for ten seconds,

   

6. 6 Slowly pull the mold down to release it!

   

7. 7 The cool fruity flavor is amazing!