Please prepare the above materials. If you need ice water or cold water to soak the gelatine, squeeze out the excess water and set it aside. Small mousse rings 4-5. Mine is 5.5 cm in diameter and 4 cm in height.
Use a rolling pin to break the digestive cake. (set of two-layer plastic bags)
Heat butter over water until melted.
Pour the cracked pie into the mixture as shown in FIG. 3. Mix well with a rubber spatula.
Divide evenly into the molds, use a small spoon or fork to press tightly, put in the refrigerator frozen until fixed hard about 10 minutes. (refrigerated 20 minutes)
Heat cream cheese over water until soft.
Add the orange juice and use a hand mixer to mix well until no granules are present. (if you feel that there are particles in the mix, continue to turn on a low heat)
Add softened gelatine slices and mix until melted. Away from the fire.
Add condensed milk and mix well.
Add in the old yogurt and mix well. Add in cointreau and mix well.
Remove the cookie base from the refrigerator. Pour the cheese paste into the mold.
Pour in the remaining cheese mixture. Refrigerate for 2 hours, until the cheese mixture is set and firm. Cover the entire mousse ring with a hot towel for about 10 seconds to remove the ring. The surface is decorated.
Fruit can be any combination, but avoid watermelons, which are too watery. 2. If you read this cake carefully, you will find that there is no sugar in the recipe. The sweetness comes from condensed milk and orange juice, which is not too sweet. 3. I personally like the light taste, so choose the appropriate amount of the gelatine slice, if put too much, the whole cake will feel like eating preserved eggs. If you want that kind of taste, add a little bit more of that. If it's too hot, you can also add about 2-3 grams to the original 7-8 grams of gelatine. 4). I'll have to think about it.