Blueberry Mousse Cake
1.
Prepare a 6-inch square mold cake.
2.
Use a fine-toothed knife to cut the cake into three slices.
3.
Use a 4-inch steel die to cut the wafer, and then use a 2-inch steel die to cut the wafer.
4.
All cut up and set aside.
5.
The blueberries are pureed with a food processor.
6.
Pour into the pot.
7.
Add 50 grams of caster sugar.
8.
Put the gelatine slices in a bowl, add clean water to the refrigerator for a few minutes.
9.
Put the pot on the gas stove and heat it up and stir it evenly with a spatula.
10.
Remove the pot from the gas stove, add lemon juice, and stir again.
11.
Take out the soaked gelatin slices from the refrigerator, pour out the water, and dissolve them in the pot.
12.
After cooling, add the yogurt and continue to mix evenly.
13.
Sieve the blueberry mousse.
14.
Add 20 grams of fine sugar to the whipped cream and beat it to 60%, which is a kind of fluid.
15.
Stir it with a spatula.
16.
Save some of the blueberry mousse after sieving for mirror finish, and put the rest in a piping bag.
17.
Wrap the mousse ring with tin foil and put in the cake slices.
18.
Squeeze the mousse into the gap.
19.
Squeeze over the top of the mousse batter to cover the cake slices, and then squeeze into the mousse batter.
20.
Cover with cake slices.
21.
Repeat the action and add the cake slices.
22.
Pour the leftover mousse paste onto the surface of the cake and smooth it.
23.
Put it in the refrigerator overnight.
24.
Cut the cake after heating with a fine-toothed knife, and after each cut is dried and then cut again, the beautiful mousse cake is completed.
