Sakura mousse

Remove the filling from the Oreos, soak the cherry blossoms in water, and heat the butter in the microwave for 20 seconds until melted.

Place the Oreos into a plastic bag and use a rolling pin to crush the cookies into crumbs.

Pour the butter into the cookie crumbs and mix well.

Spread the Oreo mixture on the bottom of a 6-inch cake mold, compact it, and put it in the refrigerator until ready.

Take a large bowl, add cream cheese to room temperature, add sugar and mix well.

Use an electric whisk to beat with warm water until there are clear textures on the surface.

Add rum and lemon juice and mix well.

Add yogurt and mix well.

Take another bowl and pour in whipping cream and milk.

Pour 12 grams of gelatine powder into 60 ml of cold water, stir evenly, and let it solidify.

Heat over water, stirring while heating until the gelatine is completely melted.

Pour into the cream while it's hot and mix well.

Pour the gelatine cream mixture into the cheese batter and stir evenly.

Add some of the red coloring and mix well.

Take out the cake mold, slowly pour in the pink cheese batter, and tap gently to release air bubbles.

Pour in the white cheese paste, tap gently to remove air bubbles, and place in the refrigerator to chill for about 30 minutes.

During this time, stir the Sprite with a hand mixer until there are no bubbles.

Put 10 grams of gelatine powder into 100ml of cold water, stir evenly, wait until it solidifies, heat over water until melted, then pour into Sprite, stir evenly.

Pour Sprite into the cake mold and tap gently to release air bubbles.

Place the cherry blossoms on top and refrigerate overnight.

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