Blueberry mousse cake
Author: Swim Song
Preparation materials:
Oreo biscuits 80g / butter 35g / blueberry jam 170g
Milk 70g / 30 blueberries / light cream 200g
2 gelatin tablets / rum 10g / powdered sugar 30g
Preparation steps:
1. Soak gelatin tablets in cold boiled water (soak in ice water in summer)
2. Choose a six-inch live bottom mold, and a piece of oil paper is cushioned under the mold
3. The butter melts through the water, and the oreo biscuits that have been stuffed are placed in a plastic bag and crushed by hand and rolled into cookie foam with a rolling pin. Mix well with butter and pour into the mold for compaction, refrigerate and set aside
4. Add milk to the blueberry jam and stir well
5. Pour the gelatin liquid melted in the jam liquid and stir well and set aside
6. Another beaten egg bowl light cream with powdered sugar and wine is added to the 60% round, which is the kind that can flow
7. Mix the blueberry paste mixed with gelatin solution three times with a light cream that has been beaten to 60% hair
8. First pour half of the mousse liquid into the mold and gently shake the mold, then spread the blueberry fruit. Then pour the remaining mousse liquid into the mold
9. Light vibration mold into the refrigerator refrigeration for 4 hours
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