Blueberry Mousse Cup

Blueberry Mousse Cup

by Ma Lin

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

The weather is getting hotter and hotter, and people on the street are beginning to short-sleeved shirts. The colors of the fruits on the fruit stand are more vivid. I have eaten a lot of strawberries and pineapples recently, as well as carambola and guava brought back by my friends. I don’t know if the fruits in the south have the grassy flavor of the fields. Why can’t I taste it deliciously, especially guava, why is it not as sweet as cucumber? But I like star-shaped carambola very much. I think it’s special. Suitable for summer salads. Let’s talk about blueberries. I used to eat more dried blueberries, but now many fruit shops sell fresh blueberries. Naturally, I can’t miss it. I really like the sweetness and sourness of this blueberry mousse. It will be cold after being refrigerated in this weather. That's cool.

Ingredients

Blueberry Mousse Cup

1. Whipped cream and caster sugar

Blueberry Mousse Cup recipe

2. Beat with an electric whisk until lines appear

Blueberry Mousse Cup recipe

3. Pour the blueberry jam and continue to beat until the lines don’t disappear all of a sudden

Blueberry Mousse Cup recipe

4. Soak the gelatin tablets in cold water to soften

Blueberry Mousse Cup recipe

5. Then the insulated water melts into liquid

Blueberry Mousse Cup recipe

6. Pour the gelatin liquid into the light cream paste, stir evenly, the mousse filling is ready

Blueberry Mousse Cup recipe

7. Pour into a cup, 9 minutes full, and refrigerate for more than 2 hours; after taking it out, fill the top with fresh blueberries.

Blueberry Mousse Cup recipe

Tips:

1. Blueberry and blueberry jam can be replaced with strawberry and strawberry jam;
2. Whipped cream is animal cream, don't choose plant cream.

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