Cherry cheese mousse cake

By VicentaLakin

Cherry cheese mousse cake
More recently, the cherry blossoms, especially when they fall, are lost, and their beauty is even more palpable and gloomful, and there is life and joy and death. A flower made of food

Recipe Recommendations

  • Digestive biscuits 60 grams
  • butter 30 grams
  • cream cheese 80 grams
  • light cream 130 grams
  • pure milk 60ml
  • pure water 120ML
  • fine sugar 30 grams
  • custine tablets 2
  • lemon juice 5 grams
  • rum 8ml
  • Natural fruit and vegetable strawberry powder 3 grams

Steps for Cherry cheese mousse cake

  • 1
    Massive assembly of raw materials。
  • 2
    The digestive cookies are broken and then placed in a fresh bag with a crutches. Butter insulated from water and melted into liquids, mixed in the crackers。
  • 3
    The crackers are distributed evenly to the cups, and pressured. Put it in the freezer for about 20 minutes。
  • 4
    The light cream is distributed with an electric omelet to a texture semi-mobile state。
  • 5
    The glitting is impregnated with cold water, which is softened and placed in a container in which the water is heated to melt。
  • 6
    After softening the room's temperature, the cream cheese was struck with an electric omelet until it slipped. Add fine sugar, milk, glint, lemonade, rum, light cream, and evenly mixed with an electric omelet。
  • 7
    Add two spoons of strawberry powder to melt. I forgot to make strawberry powder in group photos, ha ha。
  • 8
    Take half mousse paste, add the tattered strawberries, and make them pink moose. The pink mousses are divided into cups and the bubbles are projected. Frozen for 20 minutes。
  • 9
    6 Takes out the icebox into the original mossy, taps the bubbles and wipes the surface. Two hours cold
  • 10
    The cherry blossoms are slowly washed away with salt and pre-empted with warm water. Change the water a few times, otherwise the salt doesn't match the mousse。
  • 11
    The glitting tablets are soft and soft, and fine sugar is added to the pure water to heat it up。
  • 12
    After complete condensation, Musdy removes the liquid from the refrigerator, and gently pours the liquid from the previous step along the glass wall, puts it into the cherry blossoms, adjusts its position and freezes it for 2-4 hours to total condensation. The cherry cheese mousse cup is finished。
  • 13
    Another picture?

    • Cherry cheese mousse cake Make Tips

    Tips: 1. Whole gelatin sheets or large pieces melt more easily in a double boiler after soaking in cold water; no need to tear them into small pieces. 2. It is best to use imported Japanese salted cherry blossoms, which have a brighter color than domestic ones.

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