Gradient Blueberry Mousse
1.
Oreo removes the sandwich and transfers it into a fresh-keeping bag and knocks it until it is powdered.
2.
The butter melts into a liquid through water.
3.
Mix the Oreo powder and butter thoroughly.
4.
Fill the mixed butter Oreo into a 6-inch chiffon mold, press the Oreo tightly with a spoon, and put it in the refrigerator for half an hour.
5.
Add white granulated sugar and beat to 6 to distribute the cream (the volume of the cream becomes larger and can flow slowly, with a few inconspicuous lines)
6.
Pour the yogurt into the cream.
7.
Wash the fresh blueberries and use a wall breaker to beat them into blueberry juice for later use.
8.
Dissolve the isinglass powder with a little water and heat it over water until it melts completely.
9.
Pour the melted fish gelatin powder into the yogurt cream paste and stir well.
10.
Divide the custard into thirds in a large bowl.
11.
Pour the original cream into the mold with Oreo and freeze for 10 minutes.
12.
Take another portion of the cream paste and add 40g of blueberry sauce and stir evenly to turn it into a lighter purple.
13.
Slowly pour this bowl of cream into the mold and freeze it for 10 minutes.
14.
Add 40g blueberry sauce and 50g blueberry juice to the last portion of the cream paste to make it a darker purple color. Pour slowly into the mold and refrigerate for 3 hours.
15.
When refrigerated for 2 hours, put fresh blueberries on it for decoration. After refrigerating for 3 hours, you can blow it with a hair dryer to easily demould.
Tips:
Every time you pour the cream batter, the action should be slower, otherwise it will be easy to mix.
