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1
Prepare ingredients. -
2
After crushing the biscuits, add melted butter. -
3
Mix evenly, pour into the mold, flatten with a spatula and refrigerate until ready. -
4
Heat New Zealand original oat milk without artificial flavors and stabilizers to 70 degrees, add soaked gelatine sheets, mix and stir until melted and set aside. -
5
Add sugar to the light cream and beat until it has texture. -
6
Take 150g and mix with original oat milk, stir evenly, pour into a mold and freeze for later use. -
7
Cut the pumpkin into cubes, peel it, and steam it in boiling water for 15 minutes. -
8
Add the cooked pumpkin to the food processor, then pour in 50g of oat milk and melted gelatin, mix and puree. -
9
Mix with the remaining whipped cream and stir evenly. -
10
Then pour into molds and freeze overnight. -
11
Take out the mousse cake, apply hot towel around it, unmold and cut into pieces. -
12
Mount the surface with whipped cream. -
13
After sprinkling a little dried osmanthus. -
14
Just add Halloween marshmallows. -
15
Extract 30ml of espresso liquid. -
16
Pour New Zealand Coffee Master's oat milk into the milk jug, beat until smooth, slowly blend, and pull out the swan shape.