The biggest feature of this cake is the good taste, silky and smooth taste, it seems to be eating ice cream ~ simple to make ~ suitable for home production ~ this formula is 5 inch round mold ~
Bottom of the biscuit: 50g of biscuits is put into the food plastic bag or the bowl is first broken and then broken into pieces. 30g of unsalted butter is placed in a stainless steel basin and heated to melt by water. Add the biscuit and mix well, then pour into the mold and use the spoon. Flatten, press tightly, don't have a gap~ put it in the freezer for 1 hour to freeze the shape~ the bottom of the biscuit~
Frozen cheese: gelatin 5g + 20g milk at room temperature for 20 minutes (note that if you use gelatine tablets, you don't have to soak for so long, because I use gelatin powder), gelatin is infused for 20 minutes and then heated to complete water. Melt in milk, place at room temperature ~ cream cheese (return to room temperature) + sugar, use egg beater to fluffy and melt the sugar, then add yogurt and gelatin milk and mix well, add lemon juice and peeled ~ Stir well and add whipped cream to stir evenly to form frozen cheese liquid.
Pour the mousse into the mold at the bottom of the biscuit and chill for more than 3 hours~
Mirror liquid: 3g gelatin plus 50g canned juice blisters for 20 minutes, then heated to water until the gelatin is completely melted, placed at room temperature ~ yellow peach slices placed on the cake, drenched into the mirror liquid for 1 hour
After refrigerating for 3 hours, the cake is poured into the mirror liquid and then refrigerated for 1 hour, and the mold can be released. When the mold is released, use a hot towel to pry the mold to the outside of the mold and push it down firmly to release the mold~
1, the cake must be refrigerated for 4 hours or more in order to release the mold normally 2, the mirror is not easy to make too thick, the mirror juice does not need to be used up, please be flexible