Blueberry Mousse

Blueberry Mousse

1. Prepare the raw materials, soak 2 pieces of fish film in water to soften.

2. Use a food processor to puree 60 grams of blueberries, put them in a saucepan, add fine sugar and cook until the sugar dissolves.

3. Put in the soft soaked fish film, mix and cool.

4. Add 5 grams of rum to the cooled blueberry filling and mix well.

5. Whip the whipped cream until it is light and fluffy, add it to the blueberry filling three times and mix well.

6. Put a piece of cake into the mold and brush with a layer of liquor and sugar. Liquor sugar liquid production method: boil 50 grams of water and 20 grams of white sugar until it dissolves and cools, then add 10 grams of rum and mix well.

7. Pour one-third of the blueberry filling, spread a layer of blueberries (outside the serving size), add another slice of cake, brush a layer of liquor and sugar, pour in the remaining blueberry filling, flatten and store in the refrigerator until set ( 3-4 hours)

8. 10 grams of blueberries add 10 grams of water to puree the fruit to filter out the juice.

9. Put in a piece of soaked fish film, heat in water and stir evenly, add two spoons of strawberry jam and mix evenly after cooling down, pour it on the solidified mousse

10. Continue to put it in the refrigerator until the surface is solidified, then take it out, blow it around with a hair dryer, and release the mold.

11. Finished product.