Strawberry yogurt mousse girl is sour, sweet and delicious.

Nowadays, strawberries are very cheap. I bought them strawberry jam, sour and sweet with yogurt mousse. It's delicious and valuable.

? Materials?

1. Yogurt mousse: 200 grams of concentrated yogurt, 200 grams of whipped cream, 0/0 gram of clear film, 30 grams of water or milk (dissolved gelatin), and about 20 grams of fine sugar.

2. Strawberry jam: about 200 grams of strawberries and about 20 grams of fine sugar.

3. Decorative materials: 200g strawberry, rosemary and mint.

4. Square wooden box: 4*4*4cm, one * * * can make 9 cups.

? Practice?

1. Cook strawberry jam first, cut 200g of strawberries into small pieces, add fine sugar to marinate10min, mash them with a stir-fry stick, and then cook them with low fire until they are sticky (I screened them once after cooking, and the shooting effect is better).

2. Soak the gelatin tablets in cold water until they are soft, then replace them with water or milk, and completely melt the gelatin with warm water for later use.

3. Refrigerate the thick yogurt, return the warm water to hand temperature, then pour in gelatin solution and stir (in case of forgetting to return to temperature or being too lazy to return to temperature, add gelatin solution first, and if there is caking, heat the warm water to dissolve).

4. Beat the cream until it doesn't flow, add yogurt and stir, and the mousse will be fine.

5. Make 4 cups of white and 5 cups of pink. A cup can hold about 60g. Divide out 240g of white mousse liquid and add sugar according to personal taste (I can't give the specific amount here, because the sweetness of yogurt is different, just taste it yourself). I cut some strawberries in a white mousse cup.

6. Add strawberry jam to the remaining mousse solution and stir well. It's light pink, and it will be more obvious with a white pendulum.

7. Refrigerate for 2-3 hours and garnish some strawberries before eating.

? Tips?

1. There is not much skill in making mousse. Gelatin can be dissolved when heated above 30℃ and solidified at low temperature. There is no need to deliberately control the temperature during the process. If there is solidification, heat it for a while.

This set of mousse cups is my favorite. I can take it with me, but it is recommended to finish it within 2 days. If you leave them for a long time, they will become solid and taste bad.