Blueberry Mousse Cake

Name: Blueberry Mousse Cake
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Yogurt; 200g Light cream; 50g milk; 15g Caster sugar; 2 tablets Gillian; 30g butter

by Moe City Food

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

If you want to eat cake in summer, but are afraid of getting tired, mousse is the best choice! The addition of blueberry sauce makes the mousse appear light purple, and the yogurt makes the overall taste more refreshing, delicious and not greasy! To make mousse, you only need to put it in the refrigerator and don’t use the oven at all. It’s super convenient!

Ingredients

100g Yogurt
200g Light Cream
50g Milk
15g Caster Sugar
2 tablets Gillian
30g Butter

Blueberry Mousse Cake

1. Biscuit steps: Digest the biscuits in a fresh-keeping bag and crush them with a rolling pin.

2. Melt the butter in insulated water and set aside.

3. Add the melted butter and mix well.

4. Spread it flat on the bottom of the mousse ring (wrapped with a layer of tin foil or plastic wrap), and place it in the refrigerator for a few minutes;

5. Mousse liquid steps: blueberry sauce and yogurt to be finely beaten, sifted and set aside.

6. Gelatine is soaked in cold water to soften it.

7. The milk is heated, the gelatin is squeezed out of water and put into the hot milk and stirred until it melts.

8. Whip the whipped cream with sugar until it can flow.

9. Pour the blueberry liquid and stir well.

10. Finally, add the milk gelatin liquid and mix well.

11. Pour the mousse liquid into the mousse ring, gently shake the mousse ring to make the mousse liquid level, and keep it in the refrigerator for more than 4 hours.