Beat the digestive biscuits in a blender until they crumble, and heat the butter in the microwave or in a bowl of water until it melts. Mix the digestive biscuits and butter thoroughly.
Spread the processed biscuits on the bottom of the cake tin, then press them down and put them in the refrigerator for later use.
Use a cooking machine to make strawberry jam. Add 10g of gelatine powder.
Heat the strawberry jam over low heat, stirring constantly to dissolve the gelatine powder evenly. Heat to about 50 degrees, do not boil. Once the gelatine is dissolved, set the strawberry solution aside to cool.
Remove the cream from the refrigerator, add the sugar and whisk at high speed.
Whisk the light cream until 5-6 and distribute. At this time the light cream appears obvious lines, lifting the egg head, dripping light cream can be stacked on the surface rather than immediately disappear, but the overall light cream or liquid flow.
Mix the cream with the strawberry solution and turn with a spatula until smooth. Strawberry mousse liquid.
Take out the cake tin, select some regular strawberries, cut in half and place them on the sides of the cake tin.
Pour the strawberry mousse mixture into the cake tin. Shake gently to remove the large bubbles. Refrigerate for more than 4 hours.
Once the mousse is completely frozen, apply a hot towel to the sides of the cake pan and remove the pan. Garnish with strawberries and serve.
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