How to make Sakura cheese mousse

In our lives, many people have been harmed and affected by stomach problems, which is mainly caused by their unreasonable diet. If you want to protect gastrointestinal health, you should pay attention to diet. The method of making cherry cheese mousse is particularly simple. People who want to cook by themselves but don’t know what to do may wish to try this dish.

1. Prepare all the materials needed.

2. Heat the butter over water to melt. Soak the salted cherry blossoms in clean water, changing the water twice in the middle.

3. Crush the digestive biscuits into crumbs with a rolling pin.

4. Add melted butter to the biscuit crumbs and mix well.

5. Pour the digestive biscuits into the mold.

6. Press flat with a spoon and refrigerate for later use.

7. Melt the cream cheese over hot water.

8. Add 50g powdered sugar.

9. Beat evenly with an electric whisk.

10. Pour in another 100g of milk.

11. Use an electric whisk to beat the cream cheese until smooth.

12. Add a small amount of boiling water to 0g gelatin powder to melt it into liquid, add it to the cream cheese and mix well.

13. The cheese paste is ready. Set aside.

14. Add 20g of powdered sugar to the whipped cream and beat with an electric whisk at low speed.

15. Beat until it becomes a fluid state with texture. The cream paste is done.

16. Pour the cream paste into the cheese paste and mix well.

17. Divide the prepared mousse paste into two equal portions.

18. Add strawberry jam to one portion and mix well.

19. Pour the strawberry-flavored mousse paste into the mold.

20. Shake gently to remove bubbles and refrigerate for 15 minutes.

21. Pour in the original mousse paste and refrigerate for 4 hours.

22. Add 0g gelatin powder to hot water and melt it into liquid.

23. Add to Sprite and mix well.

24. Let it sit for a while to remove bubbles.

25. Pour Sprite on the mousse paste.

26. Add the salted cherry blossoms that have been soaked in advance.

27. Arrange your favorite shapes. Refrigerate for at least 4 hours. I usually make it the night before and eat it the next day.

28. Take out the refrigerated mousse and gently blow around the mold with a hair dryer to successfully demould it.

29. The sakura cheese mousse has distinct layers after being removed from the mold.

30. Beautiful, just like a painting.

31. It is so beautiful even after being cut!

32. Here is a picture of the finished product.

Have you learned how to make Sakura cheese mousse? When you are alone at home during the holidays, don't eat takeout. Take some time to cook and take good care of your stomach.