Strawberry cherry blossom mousse cake

1. Prepare 10 pieces of Oreo cherry blossom cookies, and if you don't like to eat cookies, put 8 pieces at the bottom.

2. Take out the sandwich inside.

3. Put them all into the cooking machine.

4. Crush into fine powder.

5. Heat butter over water until completely melted.

6. Pour butter into the biscuit powder.

7. Use a spoon or a round bottomed object to press firmly on the bottom of the cookie, keeping it level. Put it in the refrigerator for refrigeration.

8. Crush the strawberries into a paste using a blender, and take out a portion to make mousse.

9. Add sugar to light cream, beat with an egg beater until there is a texture, and the texture slowly disappears (a bit like yogurt).

10. Soak the gelatin tablets in room temperature water until they soften.

11. Take out 15 grams of gelatin slices and put them into strawberry puree. Heat over low heat while stirring until the gelatin slices are completely melted.

12. Pour the yogurt into the strawberry puree that has just been added with gelatin slices and stir well.

13. Add the whipped cream and stir well.

14. Remove the bottom of the biscuit from the refrigerator and pour in the mousse solution.

15. Quickly shake until bubbles emerge. Freeze in the refrigerator for 30 minutes.

16. Mix the remaining strawberry puree with the remaining gelatin slices, heat over low heat until the gelatin slices are completely melted.

17. Take out the mousse, let the strawberry puree cool, slowly pour in from the edge, and pour the mousse mirror. Refrigerate for at least 4 hours.

18. Use a hair dryer to blow the prepared mousse in a circular motion. Don't blow it for too long, just blow it in a circular motion.

19. Place a tall cylinder under the mold, slide the mold down, and easily remove the mousse.

20. Decorate strawberries and cherry blossoms above the mousse.