Halloween Camping Must-Have Snacks: New Zealand Oat Milk Mousse

Prepare the ingredients.

After crushing the cookies, add the melted butter.

After mixing evenly, pour into the mold, press flat with a spatula, and refrigerate for later use.

New Zealand original oat milk without added artificial flavors and stabilizers, heated to 70 degrees, then added with softened gelatin sheets, mixed and stirred until melted and set aside.

Whip the heavy cream with sugar until it forms patterns.

Take 150g and mix it evenly with the original flavored oat milk, then pour into a mold and freeze for later use.

Cut the pumpkin into pieces and peel it, then steam it over boiling water for 15 minutes.

Add the cooked pumpkin to a blender, then pour in 50g of oat milk and the melted gelatin solution, and blend into a puree.

Then mix with the remaining light cream and stir until well combined.

Then pour it into a mold and freeze it overnight.

Take out the mousse cake, apply a hot towel around it, and cut it into pieces after unmolding.

Frost the surface with light cream.

Then sprinkle a small amount of dried osmanthus flowers.

Just put on Halloween marshmallows.

Extract 30ml of espresso.

Pour New Zealand Coffee Master's oat milk into the milk pitcher, froth it until it is dense and creamy, then slowly combine it and pull out a swan pattern.