Rainbow Mousse [The Gospel of No Oven Friends ~]

My oven is 18L cake and I can't do anything. Just make small snacks and cakes, cheese and the like. I still love the kitchen ~~ The first time I made it, I failed a little ~ I continued to work hard ~~

Material

Cream cheese	220g
Light cream	350g
Gelatin tablets	2.5 tablets (5 grams each)
Fine sugar	50g
butter	45g
A pack of cookies	90g
Coconut milk	50g

First Zhang Family Portrait

Make a cookie base. Put the biscuit into the fresh-keeping bag and crush it with a rolling pin, the more crushed the better;

The butter is heated and melted in a liquid state, and the melted butter is poured into the digested biscuits and mixed with a spoon;

Spread the mixed biscuit batter evenly on the bottom of a 6-inch round mold and flatten it with the back of a spoon. Place in the refrigerator to freeze until set

Cream cheese softens at room temperature, beat until fluffy with a whisk, and set aside. Gelatin tablets (soaked in cold water in advance) drain and heat to a liquid.

Pour whipped cream and fine sugar into a large bowl and beat with a whisk to the point where lines appear

Pour the gelatin solution into coconut milk, mix with the beaten cheese and mix well, then mix with the light cream. Serve mousse stuffing

The mousse filling is divided into 5-6 portions, and 1-2 drops of food coloring are added separately. well mixed. The outermost mousse filling is the most used. Otherwise, it will do the same as me, and it will be pressed underneath.==

Take out the refrigerated biscuit base, pour the first color from the second color, you must pay attention ~ every time you pour, you must align the center of the mold, so that the diffused color will be more uniform And it will look good when it is cut.

After pouring the mousse filling, don't shake the bubble. If there are bubbles on the surface, you can use a toothpick to pierce. Put it in the refrigerator for 4-6 hours ~