Lemon yogurt cheese mousse cake! Exquisite afternoon tea!

Lemon yogurt cheese mousse cake (this recipe can make 1 4-inch, suitable for learning chef WK9311 mousse ring)

Ingredients

Bottom:

Oreocookiecrumbles 50 g

Butter 20 g

Mousse:

Creamcheese 60 g

powderedsugar 20 g

Yogurt 100 g

Lemonjuice 10 g

Milk 40 g

gelatinslices 5 g

whippingcream 150 g

granulatedsugar 15 g^granulatedsugar

Start by making the crust part
Crush the Oreo cookies and mix with melted butter
Wrap a layer of plastic wrap under the mousse ring, pour in the cookie crumbles and press tightly with a rolling pin for later use
Next, to make the mousse, first prepare the required ingredients, and use a thicker yogurt! Soak gelatin tablets in cold water to soften and set aside
Once the cream cheese is softened at room temperature, pour in the powdered sugar and stir well
Pour in the yogurt and lemon juice in portions and stir well
Heat the milk over low heat until warm, add the softened gelatin slices and stir well
Pour the milk gelatin liquid into the cream cheese paste and stir well
Add granulated sugar to the whipping cream and beat until it is flowing and textured
Whipped cream, pour in the cheese batter, stir well, and the mousse is done
Pour the mousse into the mousse ring, shake the mold lightly and put it in the refrigerator for more than 2 hours
Take out the frozen mousse, tear off the plastic wrap, put it on the container, and blow the mold with a hair dryer for a while to remove the mold
Squeeze the surface of the mousse cake with an appropriate amount of cream and fruit garnish!