1
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872098562392.jpg)
先做好一个戚风,分切用到最中间那块
2
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872100456819.jpg)
沿着蛋糕边缘切掉一部分,略丑莫怪
3
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872102486752.jpg)
吉利丁粉先放冷水里浸泡,牛奶加20克糖小火加热,然后把吉利丁糊放入牛奶中搅动融化,关火,放一边备用
4
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872104003733.jpg)
软化好的奶油奶酪用蛋抽打发至顺滑状态
5
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872106788043.jpg)
把牛奶液加入到奶酪糊中,拌匀
6
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872108182041.jpg)
奶油加糖打发至6分发,形成明显的纹路但仍有流动性。接着与奶酪糊混合均匀
7
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872109355761.jpg)
红曲粉、蓝莓粉加水调好备用
8
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872110916214.jpg)
与分好的三分面糊混合,形成三色慕斯液
9
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872112243215.jpg)
一层一层的倒入,每一层需要冷藏15分钟才能继续,三层后冷藏4小时以上
10
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872113855431.jpg)
吉利丁粉加水预混合,接着与加热的雪碧混合均匀,离火凉透
11
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872116467487.jpg)
清水浸泡盐渍樱花
12
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872116757824.jpg)
在冷藏好的面糊上倒入凉透的镜面~
13
![樱花慕斯菜谱图解](https://st-cn.meishij.net/rs/151/214/9553651/n9553651_148872119061093.jpg)
成品