ムース（桜のゼリーのベリームース）｜Les sens cielさんのレシピ書き起こし

Mix (A) in a container and place in the refrigerator.
Whip the cream (for the mousse) using a hand mixer until it becomes 70% stiff.
Add unsweetened yogurt to the fresh cream (for the mousse) and mix with a spatula.
Add the powdered sugar and (A) to the raspberry and strawberry puree, in that order, mix and strain through a tea strainer.
Add the strained raspberry and strawberry puree to the fresh cream (for the mousse) and mix with a whisk.
Line a mold with plastic wrap and pour the mousse into it.
Chill in the refrigerator for at least 3 hours to harden.

Add (B) to a container, mix, and place in the refrigerator.
Add the granulated sugar (for jelly) and water to a saucepan, heat over medium heat, mix and transfer to a bowl.
(B) Add the cherry blossom liqueur and mix.

Add (C) to a container, mix, and place in the refrigerator.
Put the milk (added first) and granulated sugar (added first) in a bowl and microwave for 30 seconds, then mix with a spatula.
Heat (C) in the microwave for about 20 seconds to melt, then add it and mix.
Add milk (to be added later) and mix.
Place in ice water (not included in recipe) to reduce temperature to 15°C.
Beat the cream (for blancmange) with a hand mixer to 70% whipped cream, add it to the batter and mix with a whisk.
Pour into a mold and chill in the refrigerator to harden.

1を型から外してお好みの大きさに切って器に盛る。
3と2をスプーンですくって器に盛る。
(D)を容器に入れて泡立てて添えて完成。