Ingredients 6 inch sponge cake 1 white chocolate 50g blueberry wine 275ml fishmeal 20g cream 200g yogurt 200g

Auxiliary sugar 150g

1. Prepare ingredients

2. Chocolate melts in water.

3. Pour the white chocolate liquid into the mold and put it in the refrigerator for a period of time.

4. All the gelatine powder is soaked in water.

5. Take half and pour it into the pot. 6. Add a bottle of blueberry wine and half the sugar. Don't boil it until the Geely powder melts, and then pour it into a fresh-keeping box for refrigeration. 7. Add the remaining half of the sugar to the cream and stir to 8 degrees.

8. The other half of the soaked gelatine powder is heated in water until it melts. Pour yogurt into it, stir evenly and cool.

9. Pour the mixed yogurt into the cream.

10. Cut the cake into a heart shape from the middle, and put a cake on a layer of tin foil under the transparent wooden wire ring.

1 1. Pour the mousse paste into the refrigerator and refrigerate until it solidifies and take it out.

12. Take out the frozen wine jelly and cut it into irregular shapes with a fork.

13. Coat moose with wine jelly

14. Take out the chocolate and decorate the cake.

material

500ml pure milk, 1 small cup of yogurt, and proper amount of sugar.

working methods

1. Pour pure milk into the pot and heat it (only heat it, not boil it).

2. In the process of heating, add yogurt and proper amount of sugar to the milk and stir well.

3. Take out the milk and put it in a sealed container.

4. Then put it in a place out of direct sunlight (summer 1 day, 2 to 3 days in other seasons) for fermentation.

When the time is up, you can join your favorite fruit to eat together.

skill

Is it worthwhile to exchange a small cup of yogurt for a large bowl of yogurt? !