红桑慕斯

1: 捣碎消化饼，融化牛油；Smash digestive biscuits, melt butter.

2: 牛油和饼碎均匀混合；Add butter into the fine crust and mix well.

3: 分四份放在杯子里面，压平，置于冰箱；Evenly distribute into 4 cups and press firmly, put them in the fridge.

4: 打发忌廉至硬，加入自制的红桑子果酱和泡好的鱼胶粉溶液；Whisk cream till hard, add in raspberry jam and gelatine that has already melted in hot water.

5: 从冰箱里面取出稍微硬的饼底，把红桑子混合物倒进杯子里面，置于冰箱；Take the cups out from fridge and fill in the cream mixture, bring back to fridge.

6: 冰冻红桑子加入糖和水煮至沸腾，加入蒟蒻粉，搅拌均匀；Boil frozen raspberry with sugar and water, add in konnyaku powder, stir well.

7: 四个花模具里分别倒进一汤匙红桑子混合物，其余的倒进慕斯杯；Make 4 jelly flowers with the mold (1tbs each), add the rest evenly into the 4 cups respectively.

8: 置于冰箱至少30分钟或至硬；Bring back to fridge again for at least 30mins or till hard enough.

9: 把花模具里面的果冻用牙签挑出来至于杯中间，漂亮不？Transfer the flower jelly from the mold with help of toothpick to the middle of the mousse cups. Pretty sharp, no?

10: 儿子马上吃了一杯。My son has already finished one.

11: 你要哪一杯？Which one do you take?

12: 完成