Egg yolk 22 grams
Oreo cookie crumbs 100 grams
Fish gelatin powder: 10g
Lemon-flavored fruit paste: 40g 1. Cut butter into small cubes and place in a small bowl. 2. Melt butter completely to liquid state via double boiler. 3. Place Oreo cookie crumbs into a resealable plastic bag. 4. Crush with a rolling pin into fine granules. 5. Transfer crushed cookie crumbs into a mixing bowl. Pour the melted liquid butter into the crumbs and mix evenly with a scraper. 6. Line the bottom of the cake mold with aluminum foil. Pour the mixed cookie crumb mixture into the mold and press firmly with a rolling pin. Set aside.9. Wrap the bottom of the cake mold with aluminum foil, pour the mixed crushed biscuits into the mold, and press firmly with a rolling pin to set aside. 10. Soak the gelatin sheets in cold water until fully hydrated, then remove and drain. Place them in a small bowl and heat over water until completely melted. 11. Soak the gelatin sheets in cold water until fully hydrated, then remove and drain. Place them in a small bowl and heat over water until completely melted. 12. Soak the gelatin sheets in cold water until fully hydrated, then remove and drain. Place them in a small bowl and heat over water until completely melted. 13. Whip the whipping cream to a 60% consistency (at 60%, the cream forms flowing lines) and set aside. 14. Place the egg yolks in a bowl, add powdered sugar, and stir evenly. Then, sequentially add the melted gelatin solution, concentrated lemon juice, and the whipped cream, mixing well after each addition. 15. Place the egg yolks in a bowl, add powdered sugar, and stir evenly. Then, sequentially add the melted gelatin solution, concentrated lemon juice, and the whipped cream, mixing well after each addition.
16. Place the egg yolks into a bowl, add powdered sugar, and stir until well combined. Then, sequentially add the melted gelatin solution, concentrated lemon juice, and whipped cream, stirring evenly after each addition.
17. Place the egg yolks into a bowl, add powdered sugar, and stir until well combined. Then, sequentially add the melted gelatin solution, concentrated lemon juice, and whipped cream, stirring evenly after each addition. 18. Place the egg yolks into a bowl, add powdered sugar, and stir until well combined. Then, sequentially add the melted gelatin solution, concentrated lemon juice, and whipped cream, stirring evenly after each addition. 19. Pour the well-mixed mousse liquid over the previously prepared crushed cookie base. 20. Place it in the refrigerator to chill and set aside for later use. 21. Method for fruit glaze: Sequentially pour warm water and gelatin powder into a small bowl, stirring until well combined (alternatively, heat over a water bath to ensure complete dissolution). 22. Method for fruit glaze: Sequentially pour warm water and gelatin powder into a small bowl, stirring until well combined (alternatively, heat over a water bath to ensure complete dissolution). 23. Method for fruit glaze: Sequentially pour warm water and gelatin powder into a small bowl, stirring until well combined (alternatively, heat over a water bath to ensure complete dissolution).24. Gradually add the lemon fruit paste until a satisfactory color is achieved. 25. Gradually add the lemon fruit paste until a satisfactory color is achieved. 26. Gradually add the lemon fruit paste until a satisfactory color is achieved. 27. Remove the mousse base previously placed in the refrigerator, then pour in the prepared fruit paste mixture. 28. Remove the mousse base previously placed in the refrigerator, then pour in the prepared fruit paste mixture. 29. Remove the mousse base previously placed in the refrigerator, then pour in the prepared fruit paste mixture. 30. After refrigerating for 2 hours, it can be taken out and enjoyed. 31. After refrigerating for 2 hours, it can be taken out and enjoyed. 32. After refrigerating for 2 hours, it can be taken out and enjoyed.
