Yogurt mousse
By VicentaLakin
People who have eaten yogurt mousse can't forget that fresh sour feeling, especially when yogurt mouss slowly opens up in their mouths, and it's so sweet and soft that it's so sweet. The greatest feature of this sweet is that of yogurt, together with creamy cream and fresh lemonade, which combines the bottom olio biscuit with a layer of crumb, and the whole feel as soft as the midnight blues. The production of yogurt mousse is simple but patient, because it takes a long wait before yogurt turns to moose. The sweets, mainly yogurt, are naturally also the symbol of a healthy low-heat diet in the summer, where acids can appease, and frozen yogurt mousses, which is more attractive if they are accompanied by fresh fruit。
Recipe Recommendations
- yogurt 100 grams
- fine sugar 40 grams
- light cream 100 grams
- lemon juice 2 grams
- the gelatine powder 12 grams
- cold water
- Broken Oreo cookies 60 grams
- butter 45 grams
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Yogurt mousse
1
Production materials: yoghurt: 100 g, sugar: 40 g, cream: 100 g, lemonade: 2 g, fish powder: 12 g, cool water: 48 g, Olio crackers: 60 g, butter: 45 g
2
1. Moose-circle tin paper fixed Okay
3
2. Olio crackers. Butter melts into the crackers
4
Then we'll put the tatters in the Moose Circle, and we'll put them on the bottom with a pressure plate and put them in the freezer
5
4. Powdering of fish powder in cold water
6
You can use yogurt with sugar
7
Light cream
8
The sour cream pours into the loose cream and it's even
9
8. Add lemonade evenly
10
9. Dissolved fish powder melted in hot water and evenly mixed with light cream mixtures
11
When yogurt mousse is mixed, it's in a moose ring ready in advance
12
Once Moose's condensed, take out the hot towels
13
It's done
14
I don't know.