Romantic Cherry Blossom Mousse

1. Soak the salted cherry blossoms two hours in advance, and the saltiness is more than a few times the water.

2. Dissolve the butter and mix the digestive biscuits that have been crushed in a blender evenly. (Even without a cooking machine, it can be packed in a fresh-keeping bag and rolled into pieces with a rolling pin)

3. Pour into a 6-inch cake mold and compact, then freeze in the refrigerator for later use.

4. Take 2 tablets of Gilead and soak them in cold water until soft.

5. Remove and add a small amount of milk into the microwave for 20 seconds. Stir until the gelatin is completely dissolved, then add sugar and the remaining milk and let it cool for later use.

6. Whip light cream until 70% off, with a semi flowing texture on the surface. Add the cooled milk and stir evenly.

7. Pour into the mold and refrigerate in the refrigerator for 3 hours. (Pink is cherry juice extracted by removing the core. Mix half of the mousse solution and pour it into a mold to freeze for 20 minutes. Take it out and pour in the other half of the original mousse solution. Continue to refrigerate for 3 hours. I forgot to take a photo during the process.)

8. Make a mirror, take a piece of gelatin and soak it until soft. Heat and melt it, then add cold water or purified water. Take out the solidified mousse from the refrigerator and slowly pour it along the edge of the mold. Drain the soaked cherry blossoms, place them on the surface of the mousse, and refrigerate for one hour.

9. Demoulding and plating.