Name: Blueberry Mousse Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets Sponge Cake Pieces; 10g Isinglass powder; 200g fresh cream; 50g milk; 150g Blueberry jam; 15g Sugar; 100g Blueberry juice; 1 piece Little orange; 1 piece Cherry tomatoes; 50g Fresh blueberries

Blueberry Mousse Cake

1. Prepare two pieces of cake.

2. Take a 6-inch live-bottom cake mold, cut two pieces of cake into a circle smaller than the cake mold, and put them into the bottom of the mold.

3. Mix 10 grams of isinglass powder into 50 grams of milk, stir and melt the isinglass powder into a liquid with hot water.

4. Add 200 grams of whipped cream to 15 grams of sugar and beat with a whisk until 60% of the hair is textured. Don't hit too much.

5. Add 150 grams of blueberry sauce and mix well.

6. Then add the isinglass powder liquid to the blueberry cream filling, mix and mix to form a mousse filling.

7. Pour the mousse filling into a mold with egg white slices at one time and smooth it out, put it in the refrigerator and freeze for about 8 minutes until the cake is set and taken out. (Remember not to freeze for a long time) Next, make the mirror.

8. Put 100 grams of blueberry juice and 10 grams of isinglass powder in a bowl, and stir and melt the isinglass powder into a particle-free liquid through hot water to make mirror glue.

9. Take out the solidified cake from the refrigerator, gently pour the mirror liquid glue on the surface of the cake, and then put it back in the refrigerator for about 1 hour until the surface is solidified. (Remember that this time it is refrigerated and refrigerated).

10. Take out the refrigerated cake, add blueberries and oranges as shown in the picture to complete the decoration. (Peel off the skin of the orange and open the end, do not pull it off, then cut out half of the cherry tomatoes and place it in the middle of the orange.)