1. Biscuit bottom: melt 25 grams of butter in insulated water into a liquid for later use.
2. 65 grams of digestive biscuits are powdered by rolling dough.
3. Add the melted butter to the biscuits and mix well.
4. Pour the mixed biscuits into the mousse ring mold that has been wrapped in tin foil, flatten and compact.
5. Blueberry jam: Use a juicer to puree the fresh blueberries.
6. Pour the blueberry puree into a non-stick frying pan, add 30 g of caster sugar, and simmer until the caster sugar melts.
7. Pour out the cooked blueberry jam in a bowl and let it cool for later use.
8. Mousse paste: Soak 12.5 grams of gelatine slices in cold edible water and set aside.
9. 120g cream cheese is softened at room temperature in advance, and the whisk is adjusted to medium speed and whipped until smooth.
10. Add 30 grams of caster sugar, stir in insulated water until the caster sugar melts.
11. Add 50 grams of yogurt to the cheese paste and mix well with a manual whisk.
12. Add 50 grams of Yakult into the cheese paste and mix well with a manual whisk.
13. Add the melted gelatin slices to the mousse paste, stir to melt.
14. Sift the mousse paste again.
15. Add the blueberry sauce to the mousse according to your personal preference for sweetness and sourness, and mix well.
16. Whip 100 grams of whipped cream to about 60%.
17. Add the whipped cream to the mousse paste and mix well.
18. Pour the prepared mousse into the mousse ring with a biscuit bottom that has been refrigerated just now, shake it left and right, and put it in the refrigerator for 5 hours.
19. Decoration: After the blueberry Yakult mousse is refrigerated, whipped the whipped cream until the lines appear about 60% for use; because the mousse is not full, we will put the whipped whipped cream into the top of the mousse ring and use a spatula Smooth out and refrigerate for 1 hour.
20. You can decorate the mousse according to your personal preference. I squeezed whipped cream on the surface of the mousse and put fresh blueberries for decoration!
Tips:PS:
After the mousse is refrigerated, first take out the tin foil at the bottom and place it on top of the cake plate. Use a gun to spray the edge of the mousse ring, or cover it with a hot towel to ensure that the mousse is released from the mold.
