Yogurt pumpkin mush mousse cake belongs to the little freshness of autumn

Cooking Instructions

1. A circle of hard mousse is placed in the four-inch live bottom cake mold, which is also easy to remove from the mold.
   Put the cookies in a food processor or break them with a rolling pin (digest cookies or caramel cookies are fine, caramel if you like sweet), pour in melted butter and mix well.

   

2. Spread it into the bottom of the mold and compact, put it in the refrigerator for later use.

   

3. Pumpkin is steamed and 100 grams are pureed and set aside.

   

4. Soak the gelatin slices in ice water until soft, heat the milk to about 45 degrees, put in the gelatin slices to soak, squeeze out the water, stir and melt, sift and set aside.

   

5. Divide one-third of the gelatin liquid, pour in the pumpkin puree and stir into a pumpkin paste.

   

6. Whisk the cream with sugar until 6 minutes, have a texture and can flow state, pour in the old yogurt and stir well.

   

7. Add two-thirds of the yogurt butter to the remaining two-thirds of the gelatin liquid and stir well to form a yogurt mousse.

   

8. One-third of the cream add the pumpkin paste and stir well to form the pumpkin mousse.

   

9. Take out the cake mold, pour in the yogurt mousse first, put it in the freezer for 10 minutes, and then pour in the pumpkin mousse after the surface is slightly solidified.

   

10. Refrigerate for more than 4 hours, and you can use cream cookies and other products to decorate the surface as you like.

    

11. A delicious little cake that can be completed by simple stirring, treat yourself to making one when you are free~