Ingredients
Appropriate amount of fruit, 210 grams of whipped cream, 90 grams of yogurt, 200 ml of Ruiao blue rose flavor
200 ml of Sprite, 2 tablets of gelatin, appropriate amount of sugar
How to prepare the ocean yogurt fruit cup
1 Cut the fruit into cubes and set aside
2. ice water until soft, heat the Sprite over the water, add the soaked gelatin slices, stir until dissolved, add the Ruiao and stir evenly in the refrigerator for later use.
3. light cream, yogurt and sugar until 8.9 is distributed.
4. Layer a layer of sour cream up to 80% and spread Ruiao wine jelly on the surface.
How to make ocean yogurt mousse cake (6 inches)
1 Pour the process of making the cake, please refer to Qi How to make a wind cake. Remove the edges of the finished cake, form a small circle and divide it into thirdshorizontal slices for later use.
2 Prepare the shells: soak the gelatin slices in cold water until soft, heat all the shell materials in the water, then add the gelatin slices and stir evenly until completely dissolved, let cool, pour into the mold, and put in the freezer
3. Deep and shallow marine materials are packed in separate containers. Heat the Sprite over water, add the soaked gelatin slices, take it out when melted, let it cool to room temperature, add the cocktail, mix well, then refrigerate overnight for later use
4 Preparation of the foam liquid: A. Mix the sugar Pour into the light cream and beat until you obtain a milkshake. Don't beat him. B. Separate part of the yogurt, heat it over water and add the soaked pieces of gelatin untiluntil it is completely dissolved. .Let cool to room temperature then add all the yogurt and stir. Mix well, then add the lemon juice and mix well ;D Then pour everything into the cream batter and mix well. The mousse dough is ready!
5 First, fill the bottom of the pan with aluminum foil and brush the inside wall with butter to prevent it from sticking. Place a slice of cake in the mold.
6 Pour a layer of mousse batter. Repeat with the other two cake slices. Pour a layer of mousse batter between each slice of cake. The top is also made of mousse. Refrigerate overnight or freeze for more than 1 hour
7 Final decoration
8 Take out the wine jelly and cut it into irregular pieces using a spoon
p>
9 Take the cake out of the mold, add a border and tie it with a ribbon
10 Spread the black wine jelly first, then the light wine jelly
< p>11 Ethen spread the biscuit powder< /p> p>12 Sprinkle a little coconut milk between the wine jelly and the biscuit powder
13 Finally place the shells on top
14 Very beautiful!