How to make Sakura mousse (6 inches)

In today's society, many women still don't know how to cook, and they are always in a mess when they enter the kitchen. However, the method of making Sakura Mousse (6 inches) will surely excite you, because it is so simple. After learning how to make this dish, you will no longer be a novice in the kitchen. Remember to sprinkle some cooking wine or beer when you are ready to serve it, and the taste will be more fragrant.

1. Biscuit base, prepare ingredients

2. Crush the biscuits, melt the butter in the microwave, and mix well.

3. Add the mousse ring and compact it, then refrigerate for later use

4. Mousse, prepare the ingredients, soak the gelatin sheets in cold water until soft

5. Add fine sugar to the whipped cream twice and beat until thick (milkshake-like)

6. Soften the cream cheese in the microwave and beat until smooth

7. Add yogurt and lemon juice and mix well

8. Melt the gelatin sheets in hot water

9. Pour the cream cheese mixture and gelatin liquid into the whipped cream and stir quickly.

10. Pour out half of it and add two drops of edible red pigment (it is better to squeeze out the juice of red pitaya and pour it in. It is pure natural without pigment. If you don’t have pitaya at home and want it to look good, you can use pigment instead. You don’t have to add pigment, and making white mousse is also good)

11. Pour the mousse ring and refrigerate for about half an hour

12. Take it out, pour in the remaining mousse, and refrigerate overnight (if you are in a hurry, it is best to refrigerate for more than 4 hours)

13. Mirror surface, prepare the materials, soak the gelatin sheets in cold water to soften them, and soak the cherry blossoms in hot water in advance (if they are not soaked, you can gently rub them back and forth with your hands a few times, small bubbles will come out, and the petals will open by themselves)

14. Melt the gelatin sheets in hot water

15. Add fine sugar, lemon juice and gelatin liquid to pure water and stir well, then skim off the foam.

16. Pour along the edge of the circle and add the cherry blossoms

17. Put it in the refrigerator and adjust the position of the cherry blossoms (refrigerate for more than 4 hours. I made it at noon and ate it at night)

18. The hair dryer is demoulded and can be used now

This is how to make Sakura Mousse (6 inches). Have you learned how to make it? You don’t need to put too much seasoning, just keep the taste of the food itself, which is great.