Blueberry Mousse Cake
1.
Prepare the required materials
2.
Add 50 grams of granulated sugar and softened gelatin flakes to the milk. (Gelatin tablets should be soaked in cold water in advance)
3.
Put the stove on a small fire to heat up, stir while heating
4.
Until the gelatin tablets are completely melted
5.
Pour in blueberry jam
6.
Stir evenly, let cool for later use
7.
Whip the whipped cream to 70%, just have a few fine lines
8.
Pour the mixed blueberry sauce into the whipped cream
9.
Stir well
10.
Cut the 6-inch cake into three pieces, take two pieces
11.
Wrap the mousse mold with tin foil
12.
Take a piece of cake and put it in the mold
13.
Pour in the blueberry cream and shake it lightly
14.
Cover with a slice of cake
15.
Then pour the blueberry cream
16.
Smooth the cream, shake it a few times, shake off the small bubbles inside, and then put it in the refrigerator for more than 4 hours.
Tips:
1. If you don't like to eat too sweet friends, you can reduce the amount of sugar. Personally, it feels a bit sweet. I don't like to eat too sweet. Next time, I will reduce the amount of sugar in the formula;
2. When the blueberry sauce is poured into the whipped cream, it must be completely cooled and then mixed together;
3. When demolding, blow around with a hair dryer to easily demould;
4. Heat the knife for cutting the cake a little, and it will cut neatly.