By sweet sauce in the kitchenette
Mousse Material:
Milk 200 ml
Light cream 250 g
Gelatin tablets 10g
Blueberry jam 100g
White sugar 10
Base Material:
Butter 20 g
Cookies 50g
1: Crush the biscuits with a rolling pin, butter in hot water into a liquid, add the cookie crushing and stir well
2. Spread on the bottom of the mold and compact with a spoon. Refrigerate/freeze and set aside
3: Soak gelatin tablets for 10 minutes and soak until soft
4, add milk and blueberry sauce in a large bowl to heat between 40-60 degrees Celsius, add gelatin slices and stir until completely melted (the temperature can not be too high, otherwise the cake does not solidify)
5, light cream and white sugar beat until the tip of the whisk is lifted is a small bent hook state
6: Pour in the milk blueberries and stir well
7: Remove the mold from the refrigerator and pour in the mousse paste. Refrigerate for more than 4 hours
8, blow around the mold with a blow dryer, better demoulding
9, sieve on the cocoa powder, the taste is richer
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