The shape of this cake, using kiwi fruit as the leaf part and strawberry as the flower part, is like a cute stick figure, which can use the fruit in this way, and it is also a big brain hole.
Let's take a look at the texture of this cake: fruit + jelly + cold cheese, a variety of flavors
Crystal jelly cheesecake / recipe
Cookie base
90g cookies/digestion biscuits
40g unsalted butter
Yogurt cheese mousse
150g cream cheese, 40g sugar
30g plain yogurt, 3g vanilla extract
5 g lemon juice
5 g gelatin tablets, 90 g light cream
Styling decoration: strawberries & kiwifruit to taste
Crystal jelly layer
300 g of water, 10 g lemon juice
50 g sugar, 12 g gelatin
Mousse ring size: 6 inches
1. Cookie base
The crushed biscuits are poured into the melted butter, stirred well, poured into the mousse ring, flattened and compacted, and sent to the refrigerator for refrigeration to solidify. Cookies can be selected as caramel cookies or digestive cookies.
This mousse circle is covered with plastic wrap, and then a transparent mousse circle is enclosed inside, which is half the height of the mousse circle.
2. Cut the fruit
This cake is made with kiwi fruit as a leaf, so as long as the outer part of the kiwi fruit is cut into thin slices, no core of the kiwi fruit is required.
Take the leaf spout or oval splitter and divide it.
Then cut in half and the leaves are done.
Next, take a few slices of kiwifruit, cut off the four sides, and cut into strips.
Cut off the leaf stalks of the strawberries, cut them in half, and cut only the middle 4 slices so that the height is not uneven.
After cutting, suck in the water with kitchen paper and set aside.
3. Yogurt cheese mousse
The warmhouse-softened cream cheese is whisked smoothly and poured with sugar, plain yogurt and vanilla extract to a smooth, particle-free state.
Then pour in the melted gelatin solution and stir quickly.
Then pour in the light cream that has been beaten to 6 dispenses, stir well and the yogurt cheese mousse is finished.
4. Styling combinations
Take the fruit from the leaf part, press against the inner wall of the mold, and then open the leaf.
Then take the green stem and stick it in the middle of the leaves.
Pour in yogurt cheese mousse, smooth and refrigerate for 2 hours.
5. Lemon crystal jelly
Pour lemon juice and sugar into the water and stir well, then pour in the melted gelatin solution and stir well.
Next, take out the cake, remove the mousse ring first, then align the strawberry slices at the leaf part, stick it firmly, and then put the mousse back.
Add an appropriate amount of whole strawberries.
Pour in half lemon jelly water and refrigerate for 30 minutes.
Remove, pour in the remaining jelly water and refrigerate for at least 4 hours.
Tear open the transparent mousse ring to complete the demolding, and the fresh and cute cake is finished.
When de-molding, it is recommended to use a hot towel to apply it, it is better to release the mold, if there are impurities around it, it is good to smooth it out with a spatula.
Small and mini, green and red contrast.
Sweet and sour strawberry kiwifruit, creamy cheese mousse, melt lemon jelly in the mouth.