Jelly Mousse
Jelly Mousse Material Serving size: 6 inches Cookie base: Cookies 110g 45g butter Mousse: Gelatin tablets 8g Cream cheese 188g Pure milk 75g Matcha 4g Light cream 125g Granulated sugar 13g Granulated sugar 40g 300g Process Put 110g biscuits in the fresh-keeping bag.Use a rolling pin to crush the cookies evenly.Add 45g of pre-liquefied butter. Liquefied butter can be liquefied with hot water, or it can be liquefied in a [...]

