Quadruple Blueberry Cheese Mousse

Overview

This mousse cake is a must-make for every holiday or family birthday. It has a rich blueberry flavor, melts in your mouth, is low in sugar and oil, and is 100% healthy baking. It is also an indispensable cake in the colorful summer.

Tags

• baking
• blueberry
• blueberry jam
• chiffon cake
• cream cheese
• oreo cookies
• unsalted butter
• whipping cream
• yakult
• yogurt
• gelatine powder

Ingredients

Steps

1. 1 Make the cookie base ahead of time. Use a food processor to grind Oreo cookies or other crispy cookies into powder, which must be fine. Melt the unsalted butter into a liquid over water, add it to the biscuit crumbs and stir evenly so that the biscuit crumbs are coated with butter. Pour into a 6-inch removable bottom cake mold or mousse ring (the mousse ring should be wrapped with tin foil), flatten and compact. Place in the refrigerator for at least 30 minutes to set.

   

2. 2 Prepare the mousse paste: Take the cream cheese out in advance and soften it at room temperature. You can easily poke a hole in it.

   

3. 3 Add fine sugar in 2 portions and mix well.

   

4. 4 Insert one step: add 4-5 times of gelatine powder to cold boiled water and let it sit at room temperature for 10 minutes to form a gel, then dissolve it in hot water.

   

5. 5 The state of beaten cheese paste. Be careful not to beat the cheese paste for too long, otherwise the oil and water will separate.

   

6. 6 Add yogurt. Mine is blueberry flavored, but the color will be very light after mixing well. You can directly change it to yogurt mousse without adding blueberry jam ^_^

   

7. 7 What it looks like after adding yogurt and mixing well.

   

8. 8 Add blueberry jam, if you like it more dessert, you can add more. You can also make blueberry jam by yourself. If you are a lazy person like me, go ahead and buy a bottle. Recommend Kewpie blueberry jam..

   

9. 9 Add blueberry jam and mix well. It's OK when it's in this state. Even if you put cake slices in, it won't float up.

   

10. 10 The gelatine powder that has just been soaked is melted into a liquid state by insulating water.

    

11. 11 Pour into the mousse batter all at once.

    

12. 12 Use an electric whisk to stir evenly (you must move quickly, otherwise the gelatine will condense into clumps when it gets cold)

    

13. 13 The mousse paste is completed. Weigh the whipping cream and caster sugar in advance, put it in the refrigerator together with the egg beater for a while, and then whip the whipping cream.

    

14. 14 Use the egg beater you just used to make the mousse paste (no need to clean it), beat it directly until 6 or 7 minutes (the light cream is out of water and lines are beginning to appear)

    

15. 15 This is OK. The whipped cream should not be whipped too high, otherwise the light texture of the mousse will be lost.

    

16. 16 Mix whipped cream and mousse paste.

    

17. 17 The whipping cream must be mixed with the mousse paste. If you can't make circles, it's okay.

    

18. 18 This is the final state.

    

19. 19 Take out the refrigerated biscuit base, spread a layer of plain yogurt mousse paste (without blueberry jam), and put cake slices on top.

    

20. 20 Pour in the remaining blueberry mousse paste and smooth it out. The blueberry cheese mousse is ready. Put it in the refrigerator and refrigerate it for at least 5 hours. It is best to refrigerate it overnight. When the mousse paste hardens, you can take it out and decorate it^_^

    

21. 21 Place your favorite fruits on top. If you are good at decorating, you can also squeeze a circle of flowers. I am a handicapped person and can't squeeze flowers. I just put the fruits and decorative cards on it.

    

22. 22 Finished product

    

23. 23 Isn’t it beautiful after cutting it~Enjoy the deliciousness^_^