Biscuit base material:
Oreo biscuits 20 pieces
Liquefied butter 30 grams
Coffee panna cotta:
Cream cheese 220g
35 grams of caster sugar
Espresso 50ml
Milk 50ml
Whipped cream 120ml
Gelatin 1 tablet
Ingredients for Coffee Jelly:
Coffee liquid 90ml
Sugar 10 grams
Gelatin 8 grams
Method:
1. Crush the Oreo biscuits, pour in liquefied butter and mix well, pour into the bottom of the 6-inch cake mold and compact, put it in the refrigerator for later use.
Tips: Liquefied butter is to melt the butter by heating it in the microwave or in water. It is also convenient to use a plastic bag to knead and crush.
2. Mix the cream cheese with sugar and mix well for later use.
3. Mix the milk, whipped cream, gelatin slices and espresso in hot water.
4. Mix the cream cheese in step 2 and the milk liquid in step 3 evenly, pour it into the middle layer of the mold and refrigerate it to set.
5. Take the hot coffee mixed sugar and gelatin of the coffee jelly material and mix it until melted, let it cool a little and then pour it on the top layer of the mousse cake, send it back to the refrigerator for refrigeration overnight, take out the cut pieces and taste it.
Tips: Be sure to wait for the coffee jelly to cool but not yet solidify before drizzling, so as to avoid the separation of mousse oil and water.