1. Cake embryo raw materials: 210g egg white, 160g sugar, 130g egg yolk, 400g blueberry fruit puree, low powder 80g corn starch 80g, butter 120g blueberry ice cream ingredients: blueberry 400g sugar 100g yogurt 240g whipped cream 240g lemon juice 5g low-fat blueberry mousse Ingredients: cream cheese 100g blueberry fruit Velvet 250g, sugar 140g, whipped cream 250g, gelatin 10g, blueberry 100g.
2. [Cake embryo making] Put the blueberry puree into a pan and boil until thick.
3. Beat the egg yolks and add them to the puree and stir well.
4. Add the softened butter and mix well, then add the sifted flour (low flour + cornstarch) and mix well.
5. Whisk the egg whites and sugar until hard foaming.
6. Add the whipped egg whites to the blueberry puree and mix well.
7. Put it in the Fangtai oven, select the “Regular Baking” mode of heating up and down in the Fangtai oven at 160℃ for about 15 minutes.
8. [Ice cream making] Blueberries, sugar, heat until melted.
9. Beat the whipped cream until it foams.
10. Add yogurt and sugar to the whipped cream and stir well.
11. Then add the blueberry puree and stir well.
12. Add lemon juice and stir well. Then put the blueberry ice cream liquid in the refrigerator and freeze for 6-7 hours, stirring once every hour, and refrigerate for later use.
13. [Mousse making] Mix the softened cream cheese with sugar, whipped cream, and softened gelatin.
14. Pour the mixture from the previous step into the blueberry puree and stir well.
15. Then add the blueberry puree and stir well.
16. Take out the blueberry cake embryo and put it in the mold.
17. Pour into the blueberry ice cream and freeze in the refrigerator for 1 hour.
18. Then cover the blueberry cake base.
19. Pour the low-fat blueberry mousse again, then put it in the refrigerator and freeze for 4 hours.
Tips:Long-term consumption of large amounts or even replacement of meals can lead to nutritional deficiencies, and may damage teeth and obesity.
