Sakura Oreo 100g + 25g gelatine sheets 15g Toubendou strawberry flavored plant yogurt 200g whipping cream 150g sugar 60g butter 30g How to make high-looking Sakura Strawberry Mousse Egg Step 1 Oreo needs 100g as the cake base, 25g Add to mousse liquid. St
2 slices of 6-inch cake Mousse liquid: 100 grams of blueberry jam Two slices of gelatine (10 grams, 5 grams each) Pure milk 50 grams of whipping cream 200 grams of white sugar 20 grams Mirror surface: qq sugar 70 grams of boiling water 75 grams of blueber
20 grams of gelatine flakes, 250 grams of coconut milk, 250 grams of water, 150 grams of white sugar, 80 grams of matcha powder, 20 grams of dessert. Step 1: 20 grams of gelatine flakes, soften in cold water for about 5 minutes. Step 2: 250g coconut milk,
499
241
