Royalties
Blueberry sauce ingredients:
Blueberries 375 grams (the general box of blueberries sold in supermarkets is 125 grams, just use 3 boxes)
Lemon juice 30 g
70 g of caster sugar
Light cheese mousse paste:
Cream cheese 400 g
Thick plain yogurt 300 g
Milk 60 g
60 g caster sugar
8 inch cake slices: 3 slices
Light cream 300 g
Gilliptin powder 15 g
Saran Wrap
Blueberry Cheese Gradient Mousse (eight inch chiffon cake)
Place the blueberries in a milk pan or non-stick pan with a spatula, add lemon juice and caster sugar and steep for at least two hours. This time you can make cake slices first. (Blueberry sauce I made and put in the refrigerator for two hours)
Let the 8-inch cake cool and cut into 3 slices and set aside
The cream cheese is removed from the refrigerator in advance, softened at room temperature to a state that can be easily scraped with a spatula, and stirred with an electric whisk or whisk until smooth.
Add the yogurt and lemon juice and continue to stir to smoothly.
The best way to brew gelatin powder. Add gelatin powder to two tablespoons of milk or water and soak.
After completely soaking, melt in hot water.
Melted gelatin, very delicate. Add to the cheese paste just made in step 4. Stir well.
Light cream with sugar, whisk to 6 dispense. There are lines but can flow slowly.
Add the beaten light cream to the step 7 cheese paste three times and mix well using the method of stirping.
The reason why the phone is out of power is one less picture taken. Then make up the update Ha. Prepare three medium and large bowls and three small bowls, one large and one small. Divide the cheese paste from step 9 into 3 parts and pour into medium to large bowls, weighing: 500 g, 400 g, 300 g. Pour the finished blueberry sauce into three portions into small bowls. Weights are: 30g, 90g, 140g. There is more cheese paste, and less blueberry sauce corresponds to it. That's the key to gradient colors.
Place the corresponding blueberry sauce in the cheese batter and stir well in turn. Make into three cheese pastes, pictured. Three gradients come out. 300 g cheese paste ➕140 g blueberry sauce. It is the darkest color of the mousse paste. This is the lowest level. 400 g cheese paste ➕60 g blueberry sauce. It is a slightly lighter mousse paste. This is the middle tier. 500 g cheese paste ➕30 g blueberry sauce. It is the lightest color of the mousse paste. This is the top layer.
Prepare an eight-inch live-bottom circular mold. Add the first slice of chiffon cake.
Then pour in the darkest mousse paste. (Preferably poured slowly from the edge) Finally shake gently and lay flat. Place in the refrigerator to freeze (note that it is frozen) in a room for about 20 minutes.
During this period, cover the remaining two parts of mousse paste with plastic wrap, because it is added with gillful to prevent stereotyping.
When it's time to freeze, add a second slice of chiffon cake. Placed in the middle. Pour in a second part of the mousse paste (the slightly lighter one). Gently shake the paving and continue to the refrigerator to freeze for 20 minutes.
When the freezing time is up, remove and put in the third slice of chiffon cake. Pour in the third serving, the lightest-colored mousse paste.
Like this, the material is just right.
Finally, gently wrap in plastic wrap and refrigerate (note refrigeration) overnight, or at least eight hours. Take it out again and release it.
No pictures were taken for demolding. Probably after removing the mold, put a high-point round cup at the bottom of the mold. Then take the hair dryer hot air blow around the mold twice, and the live bottom mold is easy to release the mold. If you don't understand it anymore, you can Baidu Ha by yourself.
Delicious in summer, blueberry cheese mousse with a high face.
The cut pieces are surprising, full of girlish hearts, and the taste is soft and smooth.
Tips
The mousse cake is made one night in advance, and it tastes better to refrigerate it for one night. It is best to prepare a kitchen scale. The number of grams weighed will be more accurate.