Yogurt Mousse Cake
Yogurt mousse is between jelly and pudding. It melts in the mouth and has a long aftertaste. This mousse is a regular guest of my family. It is deeply loved by my family and never tired of eating. Mousse cake is easy to operate, and even inexperienced novices can easily handle it.
Step 1 . Wrap the bottom of the six inch movable mold with tin foil
Step 2 . Put the digested biscuits into the cooking machine and beat them into pieces for standby
Step 3 . Grease is heated into liquid through water for standby
Step 4 . Mix the biscuits and butter and stir well
Step 5 . Put it into the mold, compact it with a spoon, and then refrigerate it in the refrigerator for half an hour
Step 6 . Soak gelatine tablets in cold water and set aside
Step 7 . Cream cheese with sugar and stir in lukewarm water
Step 8 . Stir until smooth without particles
Step 9 . Add rum and lemon juice and stir well
Step 10 . Add yogurt and stir well
Step 11 . Mix milk and light cream, add soft gelatin slices, heat them with water until the gelatin is completely fused
Step 12 . Add the liquid with gelatine into the cheese paste three times, stir thoroughly each time, and then add it again
Step 13 . Pour the mixed mousse liquid into the mold with biscuit bottom, and refrigerate it in the refrigerator for about 4 hours
Step 14 . Finished product appreciation
Step 15 . Finished product appreciation
Step 16 . Finished product appreciation
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