Serving Size: 6pcs Mould: 6" Cake Mould
Making the bottom of the biscuit, 80g digestive biscuits are chopped with a rolling pin and poured into 50g of melted butter
Pour into the mold, flatten and compact, put it in the refrigerator for use
Put 30g of milk in the microwave for 40 seconds, pour in 4g of coffee powder, stir well, then pour 8g of cocoa powder
Stir and stir to form a mocha paste.
In the production of cheese mousse, 7g of gelatin powder is poured into 70g of water and stirred evenly in the refrigerator for use.
250g cream cheese insulated water, smooth and no particles
Pour 50g of fine granulated sugar and 8g of lemon juice and stir well.
Pour the refrigerated gelatin to a full blend and let it cool for a while.
Pour 150g of whipped cream into another egg bowl
Send it to 60% (the egg head can be smoothed down by the whipping cream)
Pour into the cheese paste and stir to form a cheese liquid.
Pour the right amount of mousse in a mocha paste and stir to form a mocha cheese paste.
The remaining cheese paste is poured into a mold with a biscuit bottom
On the top, casually pour Mocha cheese paste
Gently draw the lines with chopsticks and put them in the refrigerator for more than 4 hours.
Take out the refrigerated mousse, wrap the mousse circle with a hot towel, and take it out.