No molds! Creative strawberry cheese mousse~

In this issue, I have a clear brain circuit, and I made a high-value mousse out of a discarded milk carton~ Let's take a look at this wave of turning waste into treasure (Si Boiling?) Let's do it~~

Ingredients

【Strawberryjam】

Freshstrawberries 300g

Castersugar 45g（ adjust flexibly according to the sweetness and acidity of the strawberry）

Lemonjuice 25g

【CheeseMousse】

(1)Bottom:

Removethefillingofcocoabiscuits 25g

Unsaltedbutter(meltedinadvance) 10g

(2)Mousselayer:

Creamcheese(softenedatroomtemperature) 100g

Lemonjuice 3g

Whippingcream 100g

Castersugar 5g-10g（ adjust flexibly according to the sweetness and sourness of the strawberry jam）

Warmmilk(60°C) 10g

Gelatintablets(soakedinicewaterinadvancetosoften) 4g

Strawberryjam 40g+20g

【Decoration】

Strawberryjam amount

Strawberry 1 piece

thyme amount

Cooking Instructions

After watching the video, the success rate is higher! ~
Step 1: DIY carton mold
Cut the milk carton to the desired size, and the parameters of the box I cut are:
length: 7cm
width: 7.5cm
height: 9cm

If you are another size, use the volume ratio to convert the formula dosage~
The bottom is wrapped in tin foil and the perimeter is taped to the perimeter.
It is placed on a flat and hard ground for easy access. A DIY mold is done.
Step 2: Make the strawberry jam
Wash the strawberries, cut them into cubes, add caster sugar and lemon juice, mix well and break them with a tamper stick.
Bring to a simmer until viscous, seal and refrigerate.
Step 3: Make a mousse layer
Crushed biscuits + melted butter, mix well
Spread it on the bottom of the mold, compact it and put it in the refrigerator for 20min.
Softened cream cheese + lemon juice, beaten until fine.
Whipping cream + caster sugar, make a pattern, pour in cream cheese, and mix well.
Add the softened gelatin slices to the warm milk and stir well.
Pour in the cheese paste and mix well to make the mousse (about 230g of finished product).
Take out the first mousse liquid (take 78g), add 40g of strawberry jam, mix well, pour into the mold, and freeze in the refrigerator for 20min;
After that, take out the second mousse liquid (78g), add 20g of strawberry jam, mix well, pour it into the mold, and put it in the refrigerator for 40min;
You think I'm going to pour the third layer of mousse directly? Then what other recipe do I have (muttering...) )~(You can learn about the previous gradient blueberry mousse~)
With a clear brain circuit, I found a soymilk machine measuring cup and put it on the second layer of mousse liquid.
The pit for pouring strawberry jam on the cover picture is there~ Isn't it wonderful~~~
I'm afraid that the mousse liquid will be injected into the position, I also put a ceramic chopstick holder, the red panda is so cute that it can't ~~
After that, pour the remaining mousse liquid (without adding anything) directly into the mold, fill it around the measuring cup, arrange it with chopsticks, and refrigerate it for at least 4 hours.
Step 3: Demoulding + top decoration
Take out the solidified mousse, remove the chopsticks holder, pour hot water into the measuring cup (put a paper towel to prevent leakage on the mousse), and after the surrounding mousse melts slightly, immediately take out the measuring cup, and there are small holes that can be used to decorate~
Remove the tin foil and cover the area around the mold with a hot towel, and you can easily remove the mold~
Squeeze an appropriate amount of strawberry jam into the small hole at the top, and then decorate it with vanilla, and a brain-opening creative cheese mousse is ready~~
Hahaha, how many points do you give for this wave of waste-to-treasure operations? ~~
Take a look at this flowing heart, do you love it~~ You guys hurry up and try it~ Don't use molds, let the milk carton turn waste into treasure~