The raspberry delight was a great hit and I decided to take the suggestion from my sis-in-law and use a biscuit base instead of a sponge cake base. But there was no sight of any digestive biscuits in my store anywhere except for those coated with milk and dark chocolate which feels kinda of wrong... I had to use my oreo biscuits which I think would make a gorgeous trio color combi with the mousse.
This time, I made raspberry and blackberry mousses coupled with yoghurt mousse. The base was the same a cheesecake base, battered biscuit crumbs cramped together with melted butter. This is how it looks:
One important tip on the gelatin, do not use more than recommended or the mousse might coagulate too fast and the texture may taste weird. It would present a gel like feel instead of the smooth and creamy texture.
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