Recipe: Strawberry mousse cake

Home Cooking Recipe: Strawberry mousse cake

Notes:

A 6-inch round model, the family feels good! I think the bottom of the biscuit is much more delicious than the bottom of the sponge cake, and it saves me!

Ingredients:

Steps:

  1. Home Cooking Recipe: Put the butter in the container (preferably bigger, because it will be poured into the biscuits), and the heat-insulating water will melt into a liquid. take it out.

    Put the butter in the container (preferably bigger, because it will be poured into the biscuits), and the heat-insulating water will melt into a liquid. take it out.

  2. Place the biscuits in a fresh-keeping bag and crush them with a rolling pin. The more broken, the better (you can crush them by any means).

  3. Pour the biscuits into the melted butter, mix well, then pour into a 6-inch round die, compact the biscuits with a rolling pin, and then store the biscuits in the refrigerator.

  4. The gelatin tablets are placed in a bowl and soaked in cold water. The current weather is about 5~10 minutes.

  5. The cheese and milk are placed in a container (preferably larger), the heat-insulating water is melted, and the eggbeater is stirred until the cheese is free of granules.

  6. Pick up the soft gelatin tablets, pour off the cold water, add the soft gelatin tablets to the milk cheese, stir until the gelatin tablets are completely mixed. take it out.

  7. Stir the juice into the juice, pour it into the cheese and mix well.

  8. Also take a container, pour whipped cream, sugar, and use the egg beater to hit six distribution. In fact, it doesn't matter how many hits are made!

  9. Add the whipped cream to the cheese milk, mix well and turn into a mousse paste.

  10. Take the biscuit out of the refrigerator, cut the strawberry into half, place it in the side of the round mold, pour the mousse paste, put the mousse in the freezer, and freeze for 1.5 hours (if it is refrigerated, it takes about 3~4) Hours, or overnight).

  11. Take out the frozen mousse, use a hot towel to rub the round mold edge, you can slowly demould.

Tips:

If you do not add cheese, remove the cheese directly in the fifth step!


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