How to make cherry blossom gradient mousse

When the temperature difference between morning and evening is large, the gastrointestinal tract becomes very picky, and a good dish is essential. Learning to make cherry blossom gradient mousse is a must-have trick for every good mother. Remember to add a small amount of ginger and garlic during the cooking process. Friends who don’t like peppers should not put it, otherwise it will affect the taste.

1. Prepare the raw materials. Beat the cream with sugar until soft peaks form. Refrigerate until ready to use.

2. Melt the butter over low heat, add the biscuit crumbs and stir-fry over low heat. Place on the mousse circle as base.

3. Let the cheese soften at room temperature, then soften it in water until it can be mixed together.

4. Add yogurt and sugar to the softened cheese and stir until smooth.

5. Melt the gelatin powder in water.

6. Add cheese paste to the cream, then add melted isinglass and a few drops of lemon juice. Stir until smooth to make original mousse paste.

7. Add one third of the original mousse paste into the dragon fruit, mix well and make pink mousse.

8. Use biscuit crumbs as base and pour in pink mousse.

9. After refrigerating for 2 hours, add the original mousse paste. Refrigerate for two hours as well.

10. To make a mirror surface, melt water + sugar + gelatin sheets in water, then let cool at room temperature.

11. Pour gently from the edge. Arrange the cherry blossoms into your favorite pattern.

12. Refrigerate for 4 hours. Just take it out and it's like this.

13. Let’s eat! ! ! !

A healthy life is inseparable from a reasonable diet. The method of making cherry blossom gradient mousse is actually very simple and it is also nutritious.