Blueberry Mousse

Overview

How to cook Blueberry Mousse at home

Tags

• baking
• little fresh
• afternoon tea
• birthday
• students
• blueberry
• chiffon cake
• fish gelatin
• rum
• strawberry jam
• whipping cream
• fine sugar

Ingredients

Steps

1. 1 Prepare the raw materials and soak 2 pieces of fish gelatin in water until soft.

   

2. 2 Puree 60 grams of blueberries in a food processor and put into a saucepan. Add fine sugar and cook until the sugar dissolves. Turn off the heat.

   

3. 3 Add the soaked fish gelatin flakes, mix and cool.

   

4. 4 Add 5 grams of rum to the cooled blueberry filling and mix well.

   

5. 5 Whip the light cream until light and fluffy, add it to the blueberry filling in three batches and mix well.

   

6. 6 Put a piece of cake into the mold and brush it with a layer of wine and sugar liquid. Method for making wine sugar liquid: Boil 50 grams of water and 20 grams of white sugar until dissolved and cooled, then add 10 grams of rum and mix well.

   

7. 7 Pour one-third of the blueberry filling, spread a layer of blueberries (outside the amount), add another cake slice, brush with a layer of wine sugar liquid, pour in the remaining blueberry filling, smooth it out and refrigerate until solidified (3-4 hours)

   

8. 8 Puree 10 grams of blueberries with 10 grams of water and filter out the juice.

   

9. 9 Add a piece of soaked fish gelatin sheet, heat over water and mix well. When cool, add two spoons of strawberry jam, mix well, and pour on top of the solidified mousse

   

10. 10 Continue to put it in the refrigerator to refrigerate until the surface solidifies, then take it out, blow it around with a hair dryer, and remove it from the mold.

    

11. 11 Finished product.