Yogurt Blueberry Mousse Cup


Yogurt Blueberry Mousse Cup
Yogurt Blueberry Mousse Cup

~ Blueberry yogurt mousse cup, the upper layer of yogurt mousse is light and smooth, wrapped in a light milky aroma; the lower layer of blueberry mousse is dense, the sour and sweet fruity aroma goes straight into the nose, and the blueberry flesh jumps to add a chewy feeling~ ~ In the afternoon sun, enjoy it with a book, and your taste buds will wander with it; serve it to friends at a small gathering, exquisite appearance + delicious, easily ignite the atmosphere; take a bite when you are tired from overtime, the sour and sweet taste will dispel the boredom, recharge your taste buds and mood, and start a delicious moment at any time.

Ingredients

Steps

  1. Processing gelatin sheets: Take 15g of gelatin sheets, cut into small pieces, and soak in cold water until softened. Change the water once during the period to ensure that it is fully soaked.
    Processing gelatin sheets: Take 15g of gelatin sheets, cut into small pieces, and soak in cold water until softened. Change the water once during the period to ensure that it is fully soaked. Processing gelatin sheets: Take 15g of gelatin sheets, cut into small pieces, and soak in cold water until softened. Change the water once during the period to ensure that it is fully soaked.
  2. Pour appropriate amount of milk into a small milk pot, heat to 60-70 degrees on low heat (slightly bubble around the edge, don't boil), turn off the heat. Squeeze out the water from the softened gelatin sheets, add hot milk, stir until completely melted, and set aside to cool.
    Pour appropriate amount of milk into a small milk pot, heat to 60-70 degrees on low heat (slightly bubble around the edge, don't boil), turn off the heat. Squeeze out the water from the softened gelatin sheets, add hot milk, stir until completely melted, and set aside to cool. Pour appropriate amount of milk into a small milk pot, heat to 60-70 degrees on low heat (slightly bubble around the edge, don't boil), turn off the heat. Squeeze out the water from the softened gelatin sheets, add hot milk, stir until completely melted, and set aside to cool.
  3. Prepare an ice water bath (to help whipping cream): Find a large basin with ice cubes and water to create an ice water bath environment. When whipping the cream later, place the basin on the ice water bath to use the low temperature to make the cream more stable and foamable. Keep the operating environment at 15-20℃ (turn on the air conditioner in advance to cool down in summer).
    Prepare an ice water bath (to help whipping cream): Find a large basin with ice cubes and water to create an ice water bath environment. When whipping the cream later, place the basin on the ice water bath to use the low temperature to make the cream more stable and foamable. Keep the operating environment at 15-20℃ (turn on the air conditioner in advance to cool down in summer).
  4. Pour sugar and whipping cream into a clean bowl, place the bowl on an ice water bath, and beat with an electric whisk at low speed until the cream is 50% to 60% fluffy, semi-fluid like yogurt, with slight texture.
    Pour sugar and whipping cream into a clean bowl, place the bowl on an ice water bath, and beat with an electric whisk at low speed until the cream is 50% to 60% fluffy, semi-fluid like yogurt, with slight texture. Pour sugar and whipping cream into a clean bowl, place the bowl on an ice water bath, and beat with an electric whisk at low speed until the cream is 50% to 60% fluffy, semi-fluid like yogurt, with slight texture.
  5. Add yogurt to the whipped cream and stir with a silicone spatula. Then pour in the gelatin milk liquid that has cooled to room temperature and continue to stir until the ingredients blend into a smooth mousse paste.
    Add yogurt to the whipped cream and stir with a silicone spatula. Then pour in the gelatin milk liquid that has cooled to room temperature and continue to stir until the ingredients blend into a smooth mousse paste. Add yogurt to the whipped cream and stir with a silicone spatula. Then pour in the gelatin milk liquid that has cooled to room temperature and continue to stir until the ingredients blend into a smooth mousse paste.
  6. Operation steps for blending blueberry jam: 1. Take a clean bowl and put in the blueberry jam. 2. If you want to make a layered effect: pour half of the mousse paste into the blueberry jam, stir evenly, first fill it into a cup to half a cup, put it in the refrigerator and freeze for 1 hour; after taking it out, pour the remaining yogurt mousse paste, cover the lid, and continue to refrigerate. 3. If you don’t want to layer: pour all the mousse paste into the blueberry jam, stir it evenly, put it directly into the cup and put it in the refrigerator.
    Operation steps for blending blueberry jam: 1. Take a clean bowl and put in the blueberry jam. 2. If you want to make a layered effect: pour half of the mousse paste into the blueberry jam, stir evenly, first fill it into a cup to half a cup, put it in the refrigerator and freeze for 1 hour; after taking it out, pour the remaining yogurt mousse paste, cover the lid, and continue to refrigerate. 3. If you don’t want to layer: pour all the mousse paste into the blueberry jam, stir it evenly, put it directly into the cup and put it in the refrigerator. Operation steps for blending blueberry jam: 1. Take a clean bowl and put in the blueberry jam. 2. If you want to make a layered effect: pour half of the mousse paste into the blueberry jam, stir evenly, first fill it into a cup to half a cup, put it in the refrigerator and freeze for 1 hour; after taking it out, pour the remaining yogurt mousse paste, cover the lid, and continue to refrigerate. 3. If you don’t want to layer: pour all the mousse paste into the blueberry jam, stir it evenly, put it directly into the cup and put it in the refrigerator.
  7. Pour the mousse paste into your favorite mold (silicone mold, loose bottom mold, etc.), shake the mold to eliminate bubbles. Put it in the refrigerator for more than 4 hours. After it is completely solidified, you can enjoy the sweet and sour mousse.
    Pour the mousse paste into your favorite mold (silicone mold, loose bottom mold, etc.), shake the mold to eliminate bubbles. Put it in the refrigerator for more than 4 hours. After it is completely solidified, you can enjoy the sweet and sour mousse.
  8. Packing up for a date with my bestie~
    Packing up for a date with my bestie~
Languages
Joghurt-Blaubeer-Mousse-Cup - Deutsch (German) version
Yogurt Blueberry Mousse Cup - English version
Taza de mousse de yogur y arándanos - Española (Spanish) version
Coupe de mousse au yaourt et aux myrtilles - Français (French) version
Yogurt Blueberry Mousse Cup - Bahasa Indonesia (Indonesian) version
Coppa di mousse allo yogurt e mirtilli - Italiana (Italian) version
ヨーグルトブルーベリームースカップ - 日本語 (Japanese) version
요거트 블루베리 무스 컵 - 한국인 (Korean) version
ถ้วยมูสโยเกิร์ตบลูเบอร์รี่ - แบบไทย (Thai) version
乳酪藍莓慕斯盃 - 香港繁體中文 (Traditional Chinese - Hong Kong) version