How to make Seamus - VicentaLakin's Recipe

Recipe Recommendations

butter 80 grams
finger biscuit 160 grams
fruit puree 90 grams
coconut milk 60 grams
milk 150 grams
instant coffee powder 20 grams
cream cheese 300 grams
light cream 300 grams
white granulated sugar 100 grams
gelatin tablets 30 grams
coconut powder appropriate amount
sprite 300 grams
Eating sea blue pigment little bit
white chocolate appropriate amount

sweetening
other
a day
ordinary

Steps for Seamus

1

First it takes a long time to decorate the 8-gram giltine tablets with a little bit of white chocolate in a cold-water bubble. A little bit of toothpicked sea-blue in the melted gillitine chips to be put in the fridge at room temperature. Refrigeration

2

Now you can make the bottom of the pie, take the 160-gram finger crackers and crush the 80-gram butter in the bottom pan, heat it up to melt the fire, and fry the fingercake in the pan

3

Take out the live Demouse mold and put it in the freezer for about an hour

4

300 grams of light cream, 300 grams of cream cheese softened, and the light cream split twice into the cream cheese. Refrigeration

5

Take 50 grams of milk and heat it up with 20 grams of soluble coffee

6

Put the fridge on the bottom of a well-prepared cookie for condensation

7

Take 90 grams of fruit mud and 30 grams of white sand sugar to mix 50 grams of milk and heat into about 8 grams of soft glitting to melt into a moose-down freezer # 60 grams of coconut and 40 grams of white sugar to mix 50 grams of milk and heat into a softer glittin, about 8 grams to melt the fire room temperature into the coconut, and a moose-stling freeze to condensate in a moose dump