Reference component: 3 #家庭烘焙尚巧厨 #
By Still Smart Kitchen Baking
<h2>Royalties</h2>
Shell material: white chocolate 100 g
Ocean Jelly Dark Layer: Rui Ao Blue Cocktail 200ml
Sprite 100ml
Gelatin tablets 15 g
Marine Jelly Light Layer: Sprite 100ml
Gelatin tablets 5 g
Blue pigment to taste
Mousse ingredients: yogurt 350 g
Light cream 200 g
Caster sugar 80 g
Gelatin tablets 20 g
Lemon juice 5 g
Garnish: 4 tablets of digestive biscuits
Shredded coconut to taste
<h2>Practice steps</h2>
1. Add a little blue pigment to Sprite
2, and then use the hanging knife to stir it (dark layer, light layer are the same way cocktail plus Sprite stirring)
3: Add the melted gelatin to the dark layer
4: Add melted gelatin to the light layer
5. After all are ready, put them in the refrigerator for more than 2 hours to solidify
6. Then start making shells and melt the white chocolate
7: Pour into the mold and refrigerate
8: Then start making the mousse, pour the yogurt and light cream into the basin
9: Sift in the caster sugar and stir well
10: Then pour in the melted gelatin
11. Stir well
12: Pour into a ready jar
13. Remove the blue wine jelly refrigerated in the refrigerator, and the state is solidified
14: Crush it by hand
15. Then spread a layer of dark jelly
16. Lay another layer of light color (decorate according to your preference)
17、 Sprinkle with cookie crushes (crush the digestion biscuits in advance)
18: White chocolate shells
19: Sprinkle a layer of minced coconut on top of the digestive biscuits
20. Enjoy after decorating
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