Yogurt mousse cup(suan nai mu si bei )

Yogurt mousse cup

Introduction:

"It tastes like yogurt, but it's not just the taste of yogurt. Lemon and sugar are blended together with rich light cream taste. The taste is rich, cool and refreshing. It's really suitable for summer. Don't be too delicious with summer fruits."

Production steps:

Step 1: prepare the materials;

Step 2: cut the diced Geely into small pieces, put them into a cup and soak them in cold water;

Step 3: pour the yogurt into a large bowl, add the powdered sugar, and stir evenly with a manual egg beater;

Step 4: heat the pickled gelatine tablets with cold water and stir them to make them dissolve into liquid;

Step 5: pour gilding liquid into yoghurt and stir evenly;

Step 6: add lemon juice, stir well, refrigerate for a while to make it have a certain consistency;

Step 7: pour the light cream into the basin, and use the egg beater to whisk the light cream along a direction from medium speed to high speed until it is whisked;

Step 8: pour the yogurt with a little consistency into the light cream after refrigerated in the refrigerator, mix it evenly with a rubber scraper, break the biscuit into several sections and put them at the bottom of the cup;

Step 9: pour a layer of yogurt paste, then put a finger biscuit, then pour the yogurt paste, and put it in the refrigerator for 4 hours.

Materials required:

Original yogurt: 250g

Animal light cream: 185g

Powdered sugar: 40

Lemon juice: 10g

Gilding tablets: 10g

Cool white: 70g

Finger biscuit: right amount

Precautions: 1. The yogurt paste should have a certain consistency, so that finger biscuits are not easy to float up; 2. Sugar powder is for better integration with yogurt, and white granulated sugar is not easy to mix; 3. Finger biscuits can not be added; 4. Almost four mousse cups are made; 5. Mango and cherry can be used as decoration, which will make it better.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Suan Nai Mu Si Bei