Yogurt Raisin Ocean Mini Mousse Recipe

We often say that illness comes from the mouth, and it is true. Many diseases are like this. We don’t pay attention to our diet. So we can’t always eat out. We can cook by ourselves. Here I will introduce yogurt raisin ocean mini mousse.

1. Pour 40ml water into a small pot

2. Add sugar and mix well

3. Soak gelatin in ice water to soften

4. Heat the sugar water to boil, add the gelatin sheets soaked in ice water and cook until completely melted, then remove from heat and cool

5. 2 bottles of Bols Blue Orange Liqueur. You can use one bottle of this ratio and the color will be lighter, but you don’t need to use 2 bottles.

6. After the sugar solution has cooled, pour in the Blue Curacao Liqueur and stir evenly until the color is as shown in the picture.

7. Refrigerate the prepared wine to make it frozen

8. After freezing, mash with a fork and refrigerate for later use

9. Put the digestive biscuits in a bag and crush them with a rolling pin

10. Crushed digestive biscuits

11. Soften the butter at room temperature and add it to the digestive biscuit crumbs

12. Mix the digestive biscuit crumbs and butter with your hands.

13. Take 3 moose, fold the edges and place them on the bottom bracket.

14. Evenly distribute the digestive biscuit butter crumbs to the 3 mousse edges and press them firmly with a rolling pin.

15. Put the raisins in a blender and grind them. If you don’t have a blender, you can also chop them with a knife.

16. The yogurt I use is Yili's Youpin Jiaren, which is thicker.

17. Pour the yogurt into a bowl and add 10 grams of lemon juice

18. Whip the whipped cream with ice water and add powdered sugar until it reaches 6.7

19. Mix the crushed raisins and half of the whipped cream evenly, add them to the yogurt paste, mix well, then add the remaining half of the whipped cream and mix well.

20. Soak gelatin in ice water until soft

21. Melt the gelatin in water. Since it is not recommended to heat yogurt, melt the gelatin in water.

22. Pour the melted gelatin into the yogurt cream paste and mix well.

23. Fill the mousse edge with yogurt cream paste until it is 80% full. Refrigerate for 6 hours and then fill it with blue orange wine jelly.

24. Fill the wine jelly and make some decorations

After reading the editor’s detailed introduction to the Yogurt Raisin Ocean Mini Mousse, are you already drooling? Do you want to see what you are capable of? Don’t wait any longer, rush to the kitchen right this second and prepare this delicious meal with all your heart.