How to make strawberry cheese mousse cake (8 inches)

Strawberry Cheese Mousse Cake (8 inches) is a home-cooked dish with a very lifelike flavor. You don’t need to prepare seasonings deliberately to make this dish. Just the basic salt, MSG, soy sauce and vinegar at home can make a delicate dish. The soup of this dish looks even more delicious and makes people drool.

1. Melt the butter in water, put the biscuits into a fresh-keeping bag, crush them with a rolling pin, pour them into the melted butter, stir evenly, pour them into the mold, and compact them (lay a layer of plastic wrap on the removable bottom mold to facilitate demoulding)

2. Stir the cream cheese until it softens at room temperature.

3. Whip the whipped cream until 70% done (the whipped cream has some lines and is upside down)

4. Pour the whipped cream into the cream cheese and mix well (add appropriate amount of white sugar and jam according to your taste and mix well)

5. Soak 4 gelatin sheets in cold water until soft, then pour out the water. Melt the gelatin sheets in water, let them stand at room temperature, then pour them into the cake ingredient bowl and mix well.

6. Pour the cake ingredients into the mold, shake out the bubbles, cover with plastic wrap and put in the refrigerator for 3 hours

7. After 3 hours, check whether the mousse has solidified. If it has, you can apply the sealing layer. Melt 1 piece of gelatin in a bowl of hot water

8. Add sugar and jam according to your taste, mix well and leave at room temperature.

9. Place your favorite fruits on the plate, pour in the gelatin water you just prepared, and refrigerate for 1 to 2 hours.

10. When the time is right and the mixture is solidified, you can demould it. You can apply a hot towel around the mold to make it easier to demould. ^_^

Nowadays, many foods have pesticide residues, and restaurant staff may not remove them completely. The method of making strawberry cheese mousse cake (8 inches) is simple, and you can clean it thoroughly if you make it yourself.