8-inch yogurt mousse cake

1. Prepare an 8-inch bottom mold, wrap a layer of aluminum foil on the bottom, peel and dice the mango, and set it aside for later use.

2. Put the butter into a bowl and melt it in hot water.

3. Put the cookies into a clean and unbreakable bag and use a rolling pin to crush them until there are no coarse particles. (I don't have a rolling pin, I crush it with a beer bottle.)

4. Pour the biscuits into a bowl, pour in the melted butter and stir well. Then, pour in the prepared bottom mold, press it flat and compact with a spoon, and put it in the refrigerator for later use.

5. Pour yogurt into a bowl, add two spoonfuls of sugar, heat over hot water and stir until the sugar melts, then set aside for later use.

6. Dissolve the gelatin powder in cold water (not too much) and set aside for later use. Next, pour the light cream into the pot (the pot should not be too large, but high to prevent it from splashing around when whipping, I'll show you what I'm using), use an egg beater to beat it, thicken it, and beat it until there are patterns coming out, or it will slowly flow to the bottom of the pot when slanted.

7. Heat and melt the dissolved gelatin powder in hot water. Next, add the whipped cream to the mixture of yogurt and sugar and stir well. Finally, pour the melted gelatine powder into it and continue stirring evenly to prepare the mousse batter.

At this point, we can take out the base mold, pour in half of the mousse paste, add mangoes, then pour in the remaining mousse paste, shake a few times, sprinkle with dried cranberries, and then refrigerate in the refrigerator.

9. The final step is to make a mirror. Put the QQ sugar into a bowl, add a small amount of water, not more than the QQ sugar, heat it over hot water to melt, take it out and let it cool, not hot or warm. After it cools down, take out the mousse cake. At this point, the cake has already solidified a bit. Use a spoon to spoon to pour the QQ sugar juice onto the surface of the mousse cake, and finally put it in the refrigerator to continue refrigeration for 2 hours.

10. Let's talk about demolding. For a well made mousse cake, you can blow it with an electric wind and a small fan. Blow it around the bottom of the mold in a circular motion while using a small force to feel it and move it off. (However, there are now more convenient molds available, so there is no need to blow them this way. The outer ring can be disassembled, so when buying a mold, be careful to take a look.)

11. Finished products