RECIPE

▼Ingredients

The Crust:
Lotus biscoff 60g
Unsalted Butter 20g

The Filling:
Cream Cheese 250g
Sugar 40g
Whipping Cream 200g
Plain Yogurt 40g
Gelatin Sheet 8g

The Topping:
Sugar 40g
Hot Water 10g
Whipping Cream 50g
Unsalted Butter 10g
Lotus biscoff 10g

▼Directions

1. Crush Lotus into fine crumbs with a rolling pin. Add melted butter, mix combined.
2. Mix together the cream cheese, sugar, gelatin sheet, plain yogurt in a water bath.
3. Beat whipping cream until soft peak. Add to cream cheese mixture. Pour into the mousse mold. Refrigerate for at least 4 hours.
4. Prepare caramel sauce, add sugar, water in a medium pot, cook until the brown color, turn the heat down, add cream, butter.
5. Caramel sauce drip in the top, and put some lotus biscoff for toppings.

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Equipments :

Camera : Fujifilm XT-20
Lens : XF 18-55 F2.8-4
Mic：Zoom H6
Edit : Final Cut Pro

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